main dish

Buri teriyaki is a traditional Japanese dish. Fatty buri is perfect for teriyaki. The golden ratio for teriyaki sauce is soy sauce: sake: mirin: sugar = 2:2:2:1

This is a recipe for aurora sauce made with ketchup and Worcestershire sauce, a nostalgic taste. This sauce goes well with kajiki maguro(marlin).

Nirabuta is a popular local dish in Oita Prefecture, made by stir-frying chinese chives, cabbage, and pork and seasoning it with oyster sauce.

Tatsutaage, a long-loved dish in Japan, is made by seasoning chicken or fish with mirin and soy sauce, coating it in potato starch and frying it in oil.

Yangnyeom chicken is a dish made by tossing fried chicken with a sauce made from gochujang, garlic, and sugar. The spicy gochujang Yangnyeom sauce is addictive.

Rikyuyaki is mackerel marinated in sesame sauce, sprinkled with sesame seeds on the surface, and grilled. The fragrant aroma will whet your appetite.

Nikomi Hambagu is a dish of oven-baked hamburger steak stewed in tomato sauce. It is a popular combination among the many varieties of hamburger steak.

Fried horse mackerel(aji fish) with curry flavor has a wonderful aroma that will whet your appetite. Soy sauce and ginger go surprisingly well together in curry

Kimchi nabe (Kimchi-jjigae) is a Korean hotpot dish that is very popular in Japan. Making authentic kimchi nabe soup is surprisingly easy.

This recipe for Japanese roast chicken with garlic and soy sauce is very easy to make, and the savory aroma and juicy meat will please both adults and children.

Sakamushi is a cooking method in which ingredients are sprinkled with sake and steamed. The sake makes the fish plump and soft, with no unpleasant odor.

A recipe for harumaki spring rolls made with cream cheese, asparagus, and bacon. It's crispy on the outside, juicy on the inside and incredibly delicious!

This is bitter melon and onion kakiage tempura. It has a curry flavor so it is easy to eat even for those who don't like the bitterness of bitter melon.

Ham cutlet (ham katsu)is a simple dish made by deep-frying inexpensive ham, but it is a delicious dish that can be enjoyed by people of all ages and genders.

Saikyo yaki is a traditional Japanese dish in which meat or fish is marinated in Saikyo miso (white miso), a specialty of Kyoto, and then grilled.

Borscht is known as one of the three great soups in the world. This recipe has been slightly adapted to make it easier for Japanese people to eat.

Nasu miso itame is a recommended dish for relieving summer fatigue, made with pork rich in vitamin B1 and eggplant, which is in season in the summer.

Shio Koji Salmon uses salt malt instead of soy sauce, which gives it a mellow sweetness andsaltiness. You can use either liquid or paste, whichever you prefer.

This is a simple and traditional shojin ryori (vegetarian cuisine). It is made by putting miso on namafu (wheat gluten) and grilling it in the oven.

Akauo fish wrapped in green shiso leaves and made into tempura. Yukari is mixed in the tempura batter. Enjoy the crispy outside and fluffy inside of the tempura