side dish

This is a recipe for kinpira using fuki (butterbur). The strong vitality of wild vegetables that have survived the harsh winter in nature gives people strength.

Soboroni is a word that refers to simmered dishes using ground meat. In this recipe, taro potato and ground pork are simmered in a pressure cooker.

Shigureni is a dish made by seasoning ingredients with ginger and soy sauce. The flavorful beef and burdock root go perfectly with rice.

Small dishes using Japanese ingredients such as tofu, crab sticks, and edamame. Ankake (thick sauce) is perfect for the chilly season as it warms the body.

"Horenso goma ae" is a salad made with spinach and a fragrant sesame dressing, and is an essential side dish in Japanese home cooking.

Wakatakeni is a dish made by simmering takenoko(bamboo shoots) and wakame seaweed, and it brings to mind the arrival of spring. Try the unique flavors.

Gobo salad recipe (Burdock salad) made with plenty of this fiber-rich root vegetable. Seasoned with mayonnaise, with ground sesame as a secret ingredient.

Stir fried bitter melon and eggplants with miso. The dish's name is koneri. This is an easy-to-eat menu even for those who don't like bitter flavors.

This is a super easy and delicious recipe for an okra side dish. Cheese, bonito flakes, and soy sauce are all fermented foods, so they go perfectly together.

Nasu agebitashi is perfect for summer. The eggplant absorbs the oil, creating a soft texture and moist flavor. The aroma of myoga and shiso adds an accent.

Sumiso ae is a dish made by combining ingredients with a sauce made from miso and vinegar. This time, I used Sunagimo (gizzard), cucumber, and wakame seaweed.

This is a Japanese-style broccoli salad recipe, made with bonito flakes, mayonnaise, and a secret ingredient of Japanese mustard.

This dish is made with stir-fried snap peas seasoned with Somi shantan. It's a very simple dish, but it's so delicious you won't be able to stop eating.

Taro gratin recipe made with seasonal taro and homemade white sauce. It takes a little time and effort, but it's a dish you'll want to eat again and again.

The bitterness and aroma of Shishito Peppers is a taste for adults. The flavor from the bonito flakes and the aroma from the burnt soy sauce are also nice.

Hijiki nimono (Simmered Hijiki Seaweed recipe) can be said to represent Japanese home cooking. I recommend using nama hijiki, which is soft and fragrant.

This is a sumashi soup recipe that highlights the umami of the dashi made from kelp and bonito flakes. Please enjoy the delicate flavor with all your senses.

Yaki nasu is a simple dish that just requires slowly roasting eggplant in the oven. The texture and sweetness of yaki nasu are exceptional.

The crispy potato galette pairs perfectly with melted cheese.Among the many types of galette, the potato galette is also called galette des pommes de terre.

Furofuki Daikon is a dish that embodies what Japanese cuisine is all about: daikon radish braised in dashi until tender and then topped with a mild yuzu miso.