Traditional

Anchovy Dashi (Iriko Dashi / Niboshi Dashi)

Onsen Tamago (Hot Spring Eggs)

Snow Peas Tamago-Toji (Simmered with Japanese Style Scrambled Eggs)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

Authentic Yaki Imo (Baked Japanese Sweet Potatoes)

Kohakutou (Edible Crystal Candy)

Yuzu Daikon (Japanese Pickled Daikon with Yuzu)

Hoshi Imo (Dried Japanese Sweet Potatoes)

Simmered Taro and Squid

Yaki Shiitake (Sautéd Shiitake Mushrooms)

Butabara Daikon (Japanese Simmered Pork Belly and Daikon)

Yaki Udon (Japanese Stir-fried Udon Noodles)

Warabi Mochi

Gari (Pickled Sushi Ginger)

Senmaizuke (Japanese Pickled Turnips)

How to Make Shiitake Dashi (Mushroom Broth) Properly

Shiratama Dango (Japanese Rice Dumplings)

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Kinpira Gobo (Burdock Root Stir-Fry)

Ochazuke (Japanese Tea over Rice)

Dashimaki Tamago (Japanese Rolled Omelet with Dashi)

Medamayaki (Japanese Style Fried Eggs)

Savory Tamagoyaki (Kansai-Style Japanese Rolled Omelet)

Two Ways to Make Kombu Dashi (Kelp Broth)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Stir-Fried Broccoli with Okaka (Seasoned Bonito Flakes)

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

Nitamago (Japanese Seasoned Boiled Eggs)

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Gyudon (Japanese Beef Bowl)

Spinach Ohitashi (Japanese Spinach Salad in Seasoned Dashi)

Kake Udon (Basic Udon Noodle Soup)

Uiro (Traditional Japanese Steamed Cake)

Eggplant Nibitashi (Simmered Eggplant in Seasoned Dashi)

Asazuke (Japanese Light Pickles) with Salt

Ama-Shiozake (Japanese Lightly Salted Salmon)

Tonkatsu (Crispy Japanese Pork Cutlet)

Yaki Onigiri (Grilled Rice Balls)

How to Cook Perfect Japanese Rice on the Stove

Hiyayakko (Japanese Chilled Tofu)