Recipes– category –

Inspired by Japanese potato salad, this hearty kabocha salad combines the natural sweetness of squash with savory bacon, earthy mushrooms, and Japanese seasonings. Finished with toasted nuts for a delightful crunch, it's a flavorful side dish that's perfect for fall!

Learn how to make silky Japanese chawanmushi topped with a fragrant yuzu mushroom ankake sauce. No steamer needed—just a pot or frying pan!

Daigaku imo is a classic Japanese sweet potato snack coated in a glossy syrup and finished with black sesame seeds. This easy recipe shows you how to make this comforting autumn treat at home.

Learn how to make shibukawa-ni, a traditional Japanese chestnut preserve simmered in sweet syrup with the inner skin left intact. This step-by-step recipe explains how to prepare the chestnuts, remove bitterness, and build a rich, layered flavor.

A light and refreshing seafood shio yakisoba made with shio koji, lemon, shrimp, scallops, squid, and asparagus. This Japanese salt stir-fried noodle recipe is perfect for summer.

Learn how to make shio koji, an easy salted rice koji seasoning, in a rice cooker. This guide explains what shio koji is, how to make it, and simple ways to use it in everyday cooking.

This cold tantanmen udon features chewy noodles in a creamy, spicy sesame soup, topped with savory ground pork. A refreshing summer twist on Japanese-style tantanmen.

Learn how to make kachuyu, an Okinawan miso soup made in a bowl with miso, bonito flakes, and hot water. No stove required.

Discover easy miso soup add-ins that can change the aroma, richness, heat, or mildness of your everyday bowl.

A simple tonjiru recipe for Japanese pork and vegetable miso soup, made with pork belly, root vegetables, dashi, and miso.