Fresh Iwate Prefecture oysters are now in peak winter season, offering a fresh and delightful taste. Tossing them with simple homemade ponzu creates a refreshing dish. It can be made in just a few minutes using common household ingredients.

Otoso is a spiced sake traditionally enjoyed at New Year’s in Japan to pray for good health and longevity. It is made by steeping a blend of medicinal herbs, known as tososan, in sake or mirin. This festive drink is believed to drive away evil spirits and bring vitality for the year ahead. The custom originated in China and was introduced to Japan during the Heian period, becoming popular among ordinary people by the Edo period. Here, we’ll show you how to easily make otoso at homeーeven outside Japan.

Kimchi taught by a Korean friend is a handy and easy-to-make dish. It's a food you should definitely incorporate during the season for delicious Chinese cabbage.

Amazake is a traditional Japanese sweet beverage made from rice koji or sake lees. Often called a “drinkable IV drip” for its rich nutritional value, it contains glucose, essential amino acids, and B vitamins, which are believed to promote health and beauty.

Oden is a traditional Japanese stewed dish, beloved as a winter staple. Various ingredients are simmered slowly in a dashi broth made from bonito flakes and kelp, typically seasoned with soy sauce and mirin.

A dessert that's perfect for party season is one you can easily prepare ahead of time. With home made matcha jelly, it takes only five minutes to make, saving you plenty of time on the day of the event.

Recommended simple yet luxurious-looking appetizers for entertaining focus on color coordination, plating techniques, and seasoning tips. For example, using a platter arrangement or serving in glasses can create an even more elegant presentation.

Homemade dressings that are easy to make taste so much better than store-bought ones. Try making them yourself with ingredients you already have at home. As home parties become more frequent this season, it's a great make-ahead option to have on your menu.

Pintxos made with tofu and cherry tomatoes are an easy-to-make, colorful Japanese-style finger food that adds a light yet festive touch perfect for parties.

Desserts are essential for home parties and birthday celebrations, but if you’re not used to baking, things can sometimes go wrong. That’s why today, we’re sharing a simple yet stunning dessert recipe: coffee jelly.

Hijiki and lotus root simmered dish is a classic Japanese preserved side dish with a gentle, long-lasting popularity. It features the crunchy texture of lotus root and the tenderness of hijiki, and adding ingredients like carrot is recommended.

Dried persimmon is a traditional Japanese dried fruit made by peeling persimmons and drying them in the sun. Mostly astringent persimmons are used, and as they dry, the tannins that cause astringency are transformed, resulting in a strong sweetness and rich flavor.

Agedashi tofu is a beloved Japanese dish that’s now gaining fans all over the world. In this recipe, you’ll learn how to make a delicious “no-fry” version that’s lighter, quicker, and just as flavorful!

Just stir-fry your leftover vegetables and top your instant ramen!
Enjoy a quick, easy, and delicious bowl of ramen with no extra fuss.

The three-mushroom mixed rice is a perfect dish to savor the flavors of autumn, where freshly harvested new-season rice and seasonal mushrooms bring out the best in each other for a truly delicious result.

Fresh spring rolls that everyone can enjoy — whether vegan or not. A quick and easy party dish that you can whip up even on busy days. As the holiday season approaches and home gatherings become more frequent, why not add this as one of your party favorites?

This dish features fatty, seasonal sanma paired with aromatic herbs, creating a refreshing accent that stimulates the appetite. Please give it a try with Tomokita’s recipe.

Although the leaves tend to become a bit firm at this time of year, plenty of shiso grows in my small garden. By preparing it as a simple, versatile condiment, you can enjoy it sprinkled over udon noodles, rice, or tofu—and it truly helps boost your appetite. I highly recommend giving it a try.

Ceviche has a refreshing taste and is often served as an appetizer or light snack. There are some variations in ingredients and preparation methods depending on the region or country. For example, Peruvian ceviche is especially famous, characterized by the sourness of lemon or lime and the spiciness of chili. Here, we introduce a Japanese-style adapted recipe.