side dish Grilled okra with cheese and bonito flakes
Okra is grilled and topped with cheese and bonito flakes. Cheese, bonito flakes, and soy sauce are all fermented foods, so they go together perfectly.
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side dish Fried eggplant marinated in soy sauce
This is a recipe I make every summer.
Eggplant that has absorbed the oil is delicious as is, but adding shiso or myoga gives it a refreshing taste.
side dish Gizzard dressed in vinegar miso
Sunagimo sumisoae is a dish of gizzard, cucumber, and wakame seaweed tossed in sumiso. This is a low calorie, low fat and high protein dish perfect for dieters
side dish Broccoli and Bonito Flakes salad
A salad mixed with broccoli, bonito flakes, and mayonnaise.
Adding Japanese mustard creates a wonderful change in the monotonous taste.
side dish Stir-fried snap peas with salt flavor
Stir-fried snap peas and seasoned with chicken broth mix. It's a very simple dish, but it's so delicious that you won't be able to stop using your chopsticks.
side dish Exquisite fluffy taro gratin
A gratin made with taro, chicken, and vegetables.
It's hard to make mistakes because the taro gives it a natural consistency. Enjoy the texture of fluffy taro.
side dish grilled shishito peppers
The bitterness and aroma of shishito is a taste for adults. The flavor from the bonito flakes and the aroma from the slightly burnt soy sauce are also nice.
side dish White sauce (béchamel sauce)
For the white sauce, stir fry flour in butter, add milk, and season with salt and pepper. Cream sauce and béchamel sauce are collectively called white sauce.
side dish Simmered Hijiki Seaweed
Simmered Hijiki seaweed can be said to represent home cooking. I recommend using nama hijiki. Dried hijiki has hard fibers, but raw hijiki is soft and fragrant.
side dish Grilled broccoli with cheese
The broccoli is cooked to maintain its crispy texture, so it's satisfying to eat. It's low in oil and salt, but the flavor of bacon and cheese makes it delicious.
side dish Clear soup of tofu and wheat gluten
To make dashi with the ideal ratio of glutamic acid and inosinic acid, which are essential for Japanese cuisine, use 20g of kombu and 40g of katsuobushi.
side dish Grilled eggplant made in the oven
It's a simple dish that just involves slowly grilling eggplant in the oven. The texture and sweetness unique to grilled eggplants is exceptional.
side dish potato and cheese galette
This food originates from the Brittany region of France. A galette made with potatoes that has an appealing crispy texture is called galette des pommes de terre.
side dish Radish simmered in dashi (Furofuki daikon)
A dish of daikon simmered in dashi soup until tender, then topped with mellow yuzu miso. It's a pleasure to eat hot food to warm up your body during cold weather.
side dish Homemade pumpkin potage
A bright potage made with plenty of pumpkin. No matter what I hide, I love potage. You can enjoy the full flavor even without using consommé granules.
side dish Stir-fried burdock (Kinpira gobo)
Kinpira is a dish of stir-fried burdock seasoned with sugar and soy sauce. The key to my recipe's deliciousness is to use plenty of ground sesame seeds.
side dish Green beans and peanut powder
Green beans seasoned with peanuts, soy sauce, and sugar. A delicious side dish that adds aroma and richness to plain vegetables.
side dish Japanese salad with tofu and whitebait
A Japanese-style salad made with ingredients rich in high-quality protein and minerals, such as tofu, eggs, and whitebait.
side dish Gratin of grated Chinese yam
This is a dish made by grating Chinese yam and baking it in the oven. Enjoy the melty texture and flavor of the dashi. I'm sure you'll want to eat it again.
side dish High-quality butter-roasted potatoes
This is a very simple dish made by roasting a very delicious variety of potato called Inca no Mezame with butter.