A wide variety of fruit jellies is available in Japanese supermarkets.
If you make them at home, you can keep the sweetness light and adjust the flavor to your liking.
Served beautifully in small glasses, they make an elegant dessert that adds a festive touch to any home party.

Shiso juice is a refreshing drink that is perfect for summer. It is made by simmering red shiso leaves to create a beautiful deep red-purple syrup.

A classic summer marinade made even more delicious with a secret touch- a splash of Japanese soy sauce. Discover this umami-boosting special dressing.

Here is a light Japanese-style sesame oil dressing that goes well with tomatoes and shiso.

Aji no nanbanzuke is a traditional Japanese dish of fried horse mackerel marinated with vegetables in a sweet and tangy vinegar-based sauce.

A smooth, guilt-free matcha mousse made with silken tofu and soy milk. Simply blend everything in a blender (or food processor) – anyone can make it easily!

A refreshing Japanese-style carrot rapée you can eat endlessly. A quick and delicious side dish ready in no time.

Tokyo already feels as though it has moved past early summer. It’s that time of year when cooking can start to feel a bit like a chore. On days like this, how about some refreshing marinated tomatoes?

Takenoko Gohan is a classic takikomi gohan (seasoned rice) featuring bamboo shoots, a quintessential spring ingredient in Japan. Depending on the country, boiled bamboo shoots may now be easily available overseas as well.

Sakuramochi is a traditional Japanese spring wagashi, a rice cake sweet wrapped in salted cherry leaves.

Fresh shirasu in season during spring is called “haru shirasu” and is typically landed from April to May. During this period, the fresh shirasu is rich in sweetness, with firm flesh and a plump, springy texture.

Oyster season is almost over in Japan. Kaki-fry is a Japanese Western-style fried dish where oysters are coated in flour, egg, and breadcrumbs, then deep-fried.

A light and fragrant side dish that captures the taste of early spring. Nanohana, or rapeseed blossoms, have a subtle bitterness that pairs beautifully with simple Japanese seasonings.

The egg sandwich is a simple type long loved in Japan.
It features a rich egg salad made with basic ingredients, sandwiched between fluffy white bread.

Nerikiri is a type of traditional Japanese upper-class wagashi (fresh confectionery), made primarily from a dough kneaded with white bean paste combined with ingredients like gyuhi (sweet rice paste) or yamato imo (Japanese yam) as binders.

Recipes for Sharing Japanese Home Cooking and Traditional Sweets to the World: Carrot shiri shiri is a homely Okinawan local dish, made by stir-frying shredded carrots and eggs into a simple side. Adding canned tuna or pork boosts the volume. It's perfect for bento boxes or make-ahead meals, and a vitamin-rich side dish.

Recipes for Sharing Japanese Home Cooking and Traditional Sweets to the World- 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.

Recipes for Sharing Japanese Home Cooking and Traditional Sweets to the World- 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.

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.