Wakame and Cucumber vinegared salad is a classic Japanese side dish made by mixing thinly sliced cucumber and rehydrated wakame seaweed with a sweet vinegar dressing. Its refreshing taste makes it perfect as a palate cleanser, an appetizer to accompany drinks, or as a dish to stimulate the appetite during the hot season.

Plum wine-Umeshu is a quintessential Japanese liqueur made by steeping ume plums in alcohol and sugar, allowing their essence to be slowly extracted over time. It has long been cherished in Japanese households, and one of its greatest appeals is how easy it is to make at home. The tradition of making umeshu is a time-honored Japanese craft, still passed down and enjoyed by many today. We encourage you to try making this traditional beverage at home and experience its unique flavor for yourself.

Nasu no nibitashi(Simmered Eggplant) is a classic Japanese side dish where eggplants are lightly sautéed or fried, then gently simmered in a broth seasoned with soy sauce, mirin, and other ingredients, allowing the flavors to fully soak in. This dish is a beloved home-cooked favorite in Japanese households, and we highly recommend giving it a try.

In Tokyo, the weather has been like midsummer continuously. Eating vinegared dishes when it’s hot is effective for stimulating appetite and recovering from fatigue.
Furthermore, vinegared dishes have an antibacterial effect that helps prevent food poisoning and are also suitable for low-salt cooking.
Here is an introduction to a simple vinegared dish.

With a pressure cooker, you can make beef stew-normally requiring hours of simmering-in a short time, resulting in meat that is tender and melts in your mouth. Treat yourself to a luxurious beef stew by using premium Wagyu beef.

Chicken breast is a healthy and affordable ingredient, but it tends to become dry and tough depending on how it is cooked. Here are some key methods to ensure your chicken breast turns out moist and tender.

We introduce a simple and easy recipe using the traditional Japanese ingredient, kiriboshi daikon (dried shredded daikon), that requires no knife skills. It can be enjoyed as a side dish, a companion to rice, or as a snack with alcoholic beverages.

Simmered Butterbur (Fuki no Nimono) is a traditional Japanese side dish made with "fuki," a spring mountain vegetable. This dish highlights the fresh aroma and crisp texture unique to fuki, gently simmered with dashi, soy sauce, mirin, and other seasonings. For extra depth of flavor, it’s popular to add ingredients like aburaage (fried tofu) or satsuma-age (fried fish cakes).

This year's prolonged cool temperatures in Tokyo have allowed Setagaya-grown daikon radishes to remain harvestable longer than usual, though this batch likely marks the season's final yield. Daikon Pickled in Vinegar is a simple asazuke (quick-pickling) recipe adaptable to various vegetables beyond daikon.

Bamboo shoots are known as a seasonal delicacy of spring, and bamboo shoot rice is a traditional Japanese dish that highlights their unique flavor.

Goma-ae is one of Japan's traditional "aemono" (dressed dishes). It refers to a dish where boiled vegetables or leafy greens are mixed with a dressing made from ground roasted sesame seeds. In addition to vegetables, it can also be used with seafood and other ingredients, making it versatile and compatible with various types of food.

The characteristic bitterness that signals the arrival of spring in Japan is especially noticeable in wild mountain vegetables and spring greens. Here, we'll introduce a simple traditional Japanese dish: Nanohana no Ohitashi (Blanched Rapeseed Blossoms).

Easy Japanese cooking: a delicious dish made in just one pan. We would like to introduce a chicken dish that allows you to enjoy the authentic flavors of an izakaya or Japanese restaurant at home.

Rolled sushi, or "maki-zushi," is a star at events and parties. With just a few key points in mind, you can easily learn to roll beautiful sushi! Here, we'll introduce the basic method for rolling sushi, as well as some creative recipes to enjoy various ingredients.

Brewing sencha, Japan's most popular green tea, requires attention to detail to bring out its fresh, grassy aroma and smooth umami flavor. Here's a step-by-step guide on how to brew sencha.

We serve a potato dish infused with the rich aroma of rosemary, accompanied by Yuzu Kosho, a traditional Japanese condiment.

This seasoning, which skillfully blends yuzu peel and chili peppers, is characterized by the refreshing citrus fragrance of Yuzu and the mild spiciness of chili. By adding Yuzu Kosho to rosemary potatoes, we achieve a brilliant fusion of Western and Japanese flavors.

Here's how to make delicious tempura with a crispy texture at home without using store-bought tempura flour. By mastering key points such as the batter recipe, dusting flour, oil type and quantity, and temperature, anyone can fry tempura successfully without fail.

Embark on a global culinary journey with a dish that captures the heart of Thai cuisine - the vibrant Spicy Seafood Glass Noodle Salad- Yam Woon Sen. After a decade of immersing myself in the rich tapestry of Thai culture and honing my skills through authentic cooking classes, I'm thrilled to present Tomokita-style adaptation of this beloved recipe.

Tamagoyaki (Japanese rolled omelet) is a traditional Japanese dish made by whisking chicken eggs, seasoning them with various ingredients, and cooking the mixture in an oiled pan. It is a beloved home-cooked dish and is also a popular menu item in restaurants and specialty shops.

A heavenly chiffon cake that weaves together the exquisite aroma of Earl Grey and a delightfully light, airy texture. With simple steps, you can create a professional-quality, sublime dessert right in your own kitchen.