Traditional

Snow Pea Tamago-Toji (Japanese-Style Snow Peas with Egg)

Cucumber Sunomono (Japanese Cucumber Salad)

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Shiratama Dango (Japanese Rice Dumplings)

Miso Dengaku (Miso Glazed Tofu and Eggplant)

How to Cook Perfect Japanese Rice on the Stove

Uiro (Traditional Japanese Steamed Cake)

Authentic Oyakodon (Japanese Chicken and Egg Rice Bowl)

Sumashijiru (Traditional Japanese Clear Soup)

Two Ways to Make Kombu Dashi (Kelp Stock)

Anchovy Dashi (Iriko Dashi / Niboshi Dashi)

Yaki Shiitake (Japanese-Style Pan-Grilled Shiitake Mushrooms)

Satoimo no Nikorogashi (Simmered Taro)

Simmered Taro and Squid

Satsumaimo Gohan (Japanese Sweet Potato Rice)

Hoshi Imo (Japanese Dried Sweet Potatoes)

Ohagi / Botamochi (Japanese Sweet Rice Balls)

Mame Gohan (Japanese Green Pea Rice)

Japanese Corn Rice

Nikujaga (Japanese Beef and Potato Stew)

Sakana no Nitsuke (Japanese Simmered Fish)

Kabocha no Nimono (Simmered Squash)

Tori Daikon (Japanese Simmered Chicken and Daikon)

Savory Tamagoyaki (Kansai-Style Japanese Rolled Omelet)

Dashimaki Tamago (Japanese Rolled Omelet with Dashi)

Traditional-Style Sekihan (Japanese Red Rice with Adzuki Beans)

Homemade Bonito Furikake

Kinpira Gobo (Burdock Root Stir-Fry)

Senmaizuke (Japanese Pickled Turnips)

Kohakutou (Edible Crystal Candy)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

Nitamago (Japanese Seasoned Boiled Eggs)

Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)

Ama-Shiozake (Japanese Lightly Salted Salmon)

Asazuke (Japanese Light Pickles) with Salt

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

Japanese-Style Salted Edamame

Yaki Nasu (Grilled Japanese Eggplant)

How to Brew Sencha Green Tea — A Traditional Japanese Guide

How to Make Bonito Dashi & Awase Dashi for Various Uses