Traditional

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Authentic Chicken Karaage (Japanese Fried Chicken)

Cucumber Sunomono (Japanese Cucumber Salad)

Authentic Oyakodon (Japanese Chicken and Egg Rice Bowl)

Buta no Kakuni (Japanese Simmered Pork Belly)

Butabara Daikon (Japanese Simmered Pork Belly and Daikon Radish)

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)

Ohagi / Botamochi (Japanese Sweet Rice Balls)

Japanese Teriyaki Fish

Tonkatsu (Crispy Japanese Pork Cutlet)

Nikiri Soy Sauce (Simmered Soy Sauce for Sushi)

Homemade Bonito Furikake

Sakana no Nitsuke (Japanese Simmered Fish)

Medamayaki (Japanese Style Fried Eggs)

Soboro Don (Ground Chicken Bowl)

Kohakutou (Edible Crystal Candy)

Gyudon (Japanese Beef Bowl)

Warabi Mochi

Uiro (Traditional Japanese Steamed Cake)

Dashimaki Tamago (Japanese Rolled Omelet with Dashi)

Savory Tamagoyaki (Kansai-Style Japanese Rolled Omelet)

Authentic Japanese Miso Soup

How to Make Shiitake Dashi (Mushroom Stock) Properly

Sumashijiru (Traditional Japanese Clear Soup)

Tonjiru (Flavorful Pork and Vegetable Miso Soup)

Kakitamajiru (Japanese Egg Drop Soup)

Eggplant Nibitashi (Simmered Eggplant in Seasoned Dashi)

Nikujaga (Japanese Beef and Potato Stew)

Tori Daikon (Japanese Simmered Chicken and Daikon)

Satoimo no Nikorogashi (Simmered Taro)

Simmered Taro and Squid

Asari no Sakamushi (Sake Steamed Clams)