Plant-Based (Vegan)

Easy Kombu Chips (Kelp Chips)

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Shiratama Dango (Japanese Rice Dumplings)

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Easy Homemade Tonkatsu Sauce

Uiro (Traditional Japanese Steamed Cake)

Two Ways to Make Kombu Dashi (Kelp Stock)

Satoimo no Nikorogashi (Simmered Taro)

Hoshi Imo (Japanese Dried Sweet Potatoes)

Ohagi / Botamochi (Japanese Sweet Rice Balls)

Kabocha no Nimono (Simmered Squash)

Yuzu Sorbet

Kinpira Gobo (Burdock Root Stir-Fry)

Senmaizuke (Japanese Pickled Turnips)

Japanese Pickled Whole Cucumbers (Asazuke)

Kohakutou (Edible Crystal Candy)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

Japanese Onion Salad

Matcha Salt

Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)

Karikari Maitake (Crispy Japanese Maitake Mushrooms)

Zunda Mochi (Rice Cakes with Sweet Edamame Paste)

Asazuke (Japanese Light Pickles) with Salt

Sweet Matcha Green Tea

Japanese-Style Salted Edamame

Shio Tofu (Salt-Cured Tofu)

Japanese Savory Pickled Green Onions (Scallions)

How to Brew Sencha Green Tea — A Traditional Japanese Guide

Edamame with Garlic and Soy Sauce

Dashi Chazuke (Dashi Broth over Rice)

Nori no Tsukudani (Nori Seaweed Paste)

Yaki Onigiri (Grilled Rice Balls)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Gari (Pickled Sushi Ginger)