I love mochi rice cakes. Again, I'm doing something unorthodox, but I experimented with putting sake lees in the sauce for mitarashi dango. Since the sauce is both sweet and savory, it also goes well with other dishes besides mochi, and is an easy way to enjoy sake lees.In Step 10, if there are still lumps in the sake lees, strain through a tea strainer. Adjust the amount of sake lees and sugar to your liking. If left for too long, the sauce will harden, so use it up as soon as possible! Recipe by miyuki12

I was out of kuromitsu, but had some unrefined brown cane sugar, so I came up with a recipe for it using hon-mirin.Skim off the scum if necessary. I didn't need to, since the hon-mirin I used (Takara brand) did not produce any scum. Recipe by Yumimaron

Hiyamugi is Japanese thin noodle made by wheat flour. Nikumiso is a kind of ragú of minced pork, seasoned by miso paste. This cold noodle is a popular home cooking in hot & humid Japanese summer. If you cannot find hiyamugi noodle, substitute with somen or capellini. #eikoskitchen

I served these for the Tanabata festival (Star festival).I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.(Recipe by commeline)

These are the two main characters from "Youkai-Watch," which my son has been into recently.I tweaked it so it's as easy as possible to make.I used a sewing needle when cutting the sliced cheese. When cutting seaweed paper, overlap it with the stencil and use a cutter knife.Arrange the pieces together by following the stencil image!Place the characters on top of the rice balls after they are cooled off!It's easy if you prepare the characters a day beforehand. Recipe by cake* mama

At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.This time, I made 12 pieces.Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world. It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.🍠💚

Hayashi rice is too rich with just the roux cube, so I always add canned tomatoes.My family prefers a tomato-based hayashi rice than demi-glace based.I modify the ingredients every time.Step 1 - If you don't have a food processor, mash the ingredients while simmering. Step 3 - If you increase the amount of canned tomatoes, decrease the water (the water and tomatoes together be about 600 ml combined). Step 4 - Mix the cooked rice with butter, parsley (fresh if you have it), and salt. It's also delicious with shimeji mushrooms. Recipe by Yuuyuu0221

When I miss Japan, I tend to find comfort in making Japanese food. It will set quickly, especially in cold weather.

I saw yuzu inari in a shop, but they stopped selling it before I could buy it. I really wanted to try it, so I imagined what it would taste like and came up with this.If you don't have yuzu jam, you can use the skin of yuzu citrus fruits! Adjust the amount of jam and sugar to your taste. You can use leftover rice, just warm it in the microwave! Follow the instructions of the sushi vinegar you are using and mix in the suggested amount. The abura-age has a strong taste, so it's better for the rice to have a light taste. It's nice if the rice is on the hard side. Recipe by chieko333

In our home, we often use fishcakes in our chijimi, so this time, I tried kamaboko. Chijimi is also delicious with chikuwa or hanpen.You can add chijimi batter as you cook, so be sure to use it all. Besides okra, vegetables like green onions or green peppers also add a nice touch. For 4 servings. Recipe by Renbasu

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.