Healthy hijiki seaweed salad cooked in a savory sauce with edamame, aburaage, konnyaku.
Refershing daikon and cucumber salad marinated with shio koji, which enhances the ingredients and bring out the umani flavor!
Tender komaboko stuffed with shiso leaf and topped with delicate ikura (salmon roe).
Sweet rolled omelette made of egg and hanpen, typically served as part of osechi ryori during Japanese New Years celebration.
Thinly sliced daikon and carrot strip pickled in a sweet vinegar sauce. Typically served as a Japanese New Years dish.
Toasted baby sardine and sesame seeds coated in a sweet honey soy sauce glaze. Typically served as part of osechi ryori.
It is simple to make Japanese (short grain) rice on a stove. Soak the rice, let it drain, and cook on low heat for 12-13 minutes.
A traditional Japanese fall rice recipe, this aromatic chestnut rice with black sesame and a pinch of salt is perfect for fall evenings.
Delicious seafood appetizer with thinly sliced octopus drizzled in lemon and olive oil, topped with chopped cucumber, tomato, and sweet onion.
Sweet golden kabocha squash (Japanese pumpkin) salad with sliced cucumber, crispy bacon, combined with Japanese mayo.
Fiery and spicy edameme beans sauteed with chili paste, garlic, and miso. You can’t eat just one.