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.

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

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

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

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.

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.

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.

This versatile green onion sauce goes well with meat, fish, tofu, and vegetables—making anything delicious. Please try this exquisite sauce that you just mix and enjoy.