This is one of the simplest yet most flavourful and healthy Japanese dishes out there. I grew up eating this and my mom made it looks so easy every time she made it. She always used “whatever was in the fridge” but I know that traditionally, there is an actual set of ingredients for this dish. The way my mom cooks it isn’t incorrect and isn’t that different from the traditional Japanese dish. Just improvising everyday!

Watch it from a Japanese cooking show last night, so I've decided to try it today since I have mostly all the ingredients. Nimono means simmered, boiled or stewed thing.

Very very simple ingredients and method give you sweet salty simmered squash.This Japanese squash called Tetsu-kabuto(Iron-helmet)

I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!

If you like smoothie bowl, Chia pudding, but never have tried Japanese summer dessert Anmitsu, You would like to try this one. It is made of some fruits, AZUKI, SHIRATAMA and KANTEN agar jelly which is nearly 0kcal and contains 80% fiber! Anmitsu is also good for vegetarian or vegan!!!

Bought sushi nori but waited too long and got too much stale for making sushi rolls? Here is a solution! Tsukudani is one of the Japanese authentic foods.

This dish is full of fruity smell and taste. We have it with white rice and grill vegs. It's a very healthy dinner. :)*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.liciousTip* If you like it very spicy, you can saute hot peppers in the beginning.

I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK

I had leftover amberjack sashimi... so I cooked it like sweet and sour pork!You can make this with fish other than amberjack.I used leftover vegetables from the refrigerator, but if you add lots of bell peppers and bamboo shoots, it will be more colorful. Recipe by Arusutoromeria

My husband is Korean. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently).Namul made with leafy greens is the most standard type of namul eaten in Korean families. It's easy and delicious, so I make it a lot.My mother in law used plastic gloves for this, but I used a plastic bag to save on washing up.In South Korea they boil the greens whole, squeeze them out and cut them up later. (Small spinach leaves are sometimes removed from the stems, boiled and eaten on their own.) Recipe by sarahkawa

This is the namul that has always been on the bibimbap my mother makes since I was a child. Its spicy, sweet, and sour taste is perfect as a side dish as well! I always have it ready when we are having yakiniku (Korean barbecue).It's easy to shred the daikon radish if you use a vegetable slicer. This recipe eliminates the need to marinate the daikon radish with salt, and allows you to directly season it with the seasonings, so it's very simple.It's a must-have topping in a bibimbap! If you don't like spicy food, omit the red chili pepper! Add shredded carrot for color. Recipe by Heartful Kitchen Rei