side dish

The kanji for harusame sunomono is "伴三絲" which means (mix), (three), and (thread), and refers to a salad containing three or more shredded ingredients.

This dish is made by boiling shredded kombu, atsuage (fried tofu), and leftover vegetables from the fridge, then simmering them in soy sauce and sugar.

Chikuwa isobeage is a dish made by coating chikuwa (fish cakes) in a batter made from flour, water, and aonori (green laver) and deep-frying them in hot oil.

Butajiru is a Japanese soup made by stir-frying pork and vegetables and then seasoning them with miso. It's a type of miso soup.

This dish is made by simmering konjac in soy sauce and sugar, and is healthy yet chewy and satisfying, making it a perfect dish for those on a diet.

Satoimo Nikkorogashi is made by simmering taro in a mixture of soy sauce, sugar, and mirin. The dish has a slightly sticky texture and a savory-sweet flavor.

This dish is made by stir-frying gizzards(sunagimo) and garlic scapes. This is a healthy recipe recommended for those on a diet.

Negishio yaki is a stir-fry dish made with white leek and salt. Beef offal is topped with plenty of lemon juice for a rich yet refreshing flavor!

This pumpkin salad is seasoned with white miso instead of mayonnaise. Enjoy the different textures and flavors of nuts, fruit, and cream cheese!

This is a recipe for soy sauce-flavored wonton soup. It's a very easy and satisfying soup. The smooth wontons and crunchy bok choy are a great combination.

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.

This dish is yudofu topped with crab and edamame ankake sauce (slightly viscous soup). This warming dish is perfect for chilly seasons.

"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.