So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce. It’s a savory, sweet, home cooked meat dish with a melt in your mouth texture that is found on dinner tables throughout Okinawa, Japan.
Cooked in classic Japanese seasonings, Simmered Bamboo Shoots is a simple and elegant dish to enjoy during springtime when fresh bamboo shoots are in season. Crunchy and savory, they make a great side dish or accompaniment for drinks.
Crisp yet tender with bursts of sweet and savory flavors, Kinpira Renkon, or Japanese Lotus Root Stir Fry, is a classic home-cooked side dish.
Flavorful salmon rolled up in kombu and tied with kanpyo (gourd strips), Salmon Kombu Roll is a traditional Japanese dish for the New Year. Representing the secrets of perennial youth and long life, you may be tempted to devour more than one of these exquisite appetizers.
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.
Delicious and savory Japanese stuffed cabbage rolls served in a delicate tomato based sauce, perfect food for a potluck or dinner party on a cold day!
Simply simmered in dashi soy sauce and soaked overnight, this beautiful shrimp adds a bright color and delicious flavor to your Osechi Ryori.
Irresistible simmered kabocha squash flavored with just shio koji, resulting in unique umami flavor.
Healthy hijiki seaweed salad cooked in a savory sauce with edamame, aburaage, konnyaku.
Sweet and savory Japanese black soybean typically served as part of new year Osechi Ryori.