Traditional

Kinoko Jiru (Japanese Mushroom Soup)

Takenoko Gohan (Japanese Bamboo Rice)

Takikomi Gohan (Japanese Savory Mixed Rice)

Shiratama Dango (Japanese Rice Dumplings)

Ochazuke (Japanese Tea over Rice)

Ama-Shiozake (Japanese Lightly Salted Salmon)

Asazuke (Japanese Light Pickles) with Salt

How to Cook Perfect Japanese Rice on the Stove

Okayu (Japanese Rice Porridge)

Tentsuyu (Tempura Dipping Sauce)

Okra Okaka-ae (Tossed with Bonito Flakes and Soy Sauce)

Kuri no Kanroni (Japanese Candied Chestnuts)

Japanese-Style Salted Edamame

Spinach Ohitashi (Japanese Spinach Salad in Seasoned Dashi)

Yaki Shiitake (Sautéd Shiitake Mushrooms)

Yaki Nasu (Grilled Japanese Eggplant)

Anchovy Dashi (Iriko Dashi / Niboshi Dashi)

Authentic Chicken Karaage (Japanese Fried Chicken)

Authentic Oyakodon (Japanese Chicken and Egg Rice Bowl)

How to Brew Sencha Green Tea — A Traditional Japanese Guide

Agedashi Tofu (Japanese Deep Fried Tofu in a Dashi-Based Sauce)

Two Ways to Make Kombu Dashi (Kelp Stock)

How to Make Bonito Dashi & Awase Dashi for Various Uses

Dashi Chazuke (Dashi Broth over Rice)

Mizore Jiru (Japanese Grated Daikon Soup)

Nori no Tsukudani (Nori Seaweed Paste)

Shogayaki (Japanese Ginger Pork)

Anko / Tsubu-an (Sweet Red Bean Paste with Whole Beans)

Japanese Teriyaki Fish

Tonkatsu (Crispy Japanese Pork Cutlet)

Medamayaki (Japanese Style Fried Eggs)

Soboro Don (Ground Chicken Bowl)

Gyudon (Japanese Beef Bowl)

Warabi Mochi

Uiro (Traditional Japanese Steamed Cake)

Authentic Japanese Miso Soup

How to Make Shiitake Dashi (Mushroom Stock) Properly

Sumashijiru (Traditional Japanese Clear Soup)

Tonjiru (Flavorful Pork and Vegetable Miso Soup)

Eggplant Nibitashi (Simmered Eggplant in Seasoned Dashi)