Traditional

Spinach Ohitashi (Japanese Spinach Salad in Dashi Broth)

Gyudon (Japanese Beef Bowl)

Japanese Teriyaki Chicken

Miso Dengaku (Miso Glazed Tofu and Eggplant)

Japanese Ginger Rice

Chicken Soboro (Sweet and Savory Ground Chicken)

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

Soboro Don (Ground Chicken Bowl)

Stir-Fried Broccoli with Okaka (Seasoned Bonito Flakes)

Kabocha no Nimono (Simmered Squash)

Kuri no Kanroni (Japanese Candied Chestnuts)

Kuri Kinton (Pureed Sweet Potatoes with Candied Chestnuts)

Two Ways to Make Kombu Dashi (Kelp Stock)

How to Make Bonito Dashi & Awase Dashi for Various Uses

Niku Dofu (Simmered Beef and Tofu)

Kuri Gohan (Japanese Chestnut Rice)

Savory Tamagoyaki (Kansai-Style Japanese Rolled Omelet)

Sukiyaki (Japanese Beef Hot Pot)

Dashimaki Tamago (Japanese Rolled Omelet with Dashi)

Ochazuke (Japanese Tea over Rice)

Dashi Chazuke (Dashi Broth over Rice)

Kinpira Gobo (Burdock Root Stir-Fry)

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Shiratama Dango (Japanese Rice Dumplings)

How to Make Shiitake Dashi (Mushroom Stock) Properly

Nori no Tsukudani (Nori Seaweed Paste)

Senmaizuke (Japanese Pickled Turnips)

Gari (Pickled Sushi Ginger)

Warabi Mochi

Yaki Udon (Japanese Stir-Fried Udon Noodles)

Kakitamajiru (Japanese Egg Drop Soup)

Asari no Sakamushi (Sake Steamed Clams)

Butabara Daikon (Japanese Simmered Pork Belly and Daikon Radish)

Tamago-Toji Udon (Egg Drop Udon Noodle Soup)

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

Simmered Taro and Squid

Satsumaimo no Amani (Sweet Simmered Japanese Sweet Potato)

Satsumaimo Gohan (Japanese Sweet Potato Rice)

Hoshi Imo (Japanese Dried Sweet Potatoes)

Yuzu Daikon (Japanese Pickled Daikon with Yuzu)