Traditional

Niku Dofu (Simmered Beef and Tofu)

Kuri Gohan (Japanese Chestnut Rice)

Savory Tamagoyaki (Kansai-Style Japanese Rolled Omelet)

Medamayaki (Japanese Style Fried Eggs)

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 Broth) Properly

Nori no Tsukudani (Nori Seaweed Paste)

Senmaizuke (Japanese Pickled Turnips)

Gari (Pickled Sushi Ginger)

Warabi Mochi

Kakitamajiru (Japanese Egg Drop Soup)

Asari no Sakamushi (Sake Steamed Clams)

Butabara Daikon (Japanese Simmered Pork Belly and Daikon)

Sakana no Nitsuke (Japanese Simmered Fish)

Yaki Shiitake (Sautéd Shiitake Mushrooms)

Satoimo no Nikorogashi (Simmered Taro)

Simmered Taro and Squid

Satsumaimo no Amani (Sweetly Simmered Sweet Potatoes)

Satsumaimo Gohan (Japanese Sweet Potato Rice)

Hoshi Imo (Dried Japanese Sweet Potatoes)

Yuzu Daikon (Japanese Pickled Daikon with Yuzu)

Kohakutou (Edible Crystal Candy)

Authentic Yaki Imo (Baked Japanese Sweet Potatoes)

Tataki Kyuri (Japanese Smashed Cucumber Salad)

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

Mame Gohan (Japanese Green Pea Rice)

Onsen Tamago (Hot Spring Eggs)

Takenoko Gohan (Japanese Bamboo Rice)

Anchovy Dashi (Iriko Dashi / Niboshi Dashi)

Kinako Nejiri (Japanese Twisted Soybean Flour Snack)

Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce

Takikomi Gohan (Japanese Savory Mixed Rice)

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

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