side dish

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.

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.

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.

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.

Kinpira gobo 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.

Jaga butter is a very simple dish made by roasting potatoes in the oven with butter. The Inca no Mezame variety of potatoes are incredibly delicious.

Ozouni is a soup with mochi rice cakes eaten on the morning of New Year's Day. You can feel the gentle flavor of carefully made broth.

Mizore ae is a dish made by mixing daikon oroshi with various ingredients. Daikon oroshi is grated Japanese radish.It goes perfectly with the fragrant yuzu.

A delicious potato gratin that combines the texture of potatoes, the mellowness of the white sauce, and the richness of cheese.

This is an easy, time-saving recipe that my mother often made for me; just heat up atsuage(fred tofu) in the microwave and top it with ginger and ponzu sauce.

A hearty macaroni salad with cucumber, carrot, egg, ham, etc. The key to making it delicious is to thoroughly evaporate the moisture from the macaroni.

Yamaimo is sliced ​​and fried in a frying pan, then seasoned with butter and soy sauce. It's an easy recipe to make and will be popular with everyone.