I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13

After the big earthquake we were told to cut down on electricity use, but it was o-higan (the fall equinox) so I wanted to eat ohagi! So, I cooked the mochi rice in a pot (with gas) for the ohagi. The rice cooks faster than in an electric cooker, so it was easy.When you are cooking the rice, if the heat is too high you'll have burned bits, so please cook it over low heat so as to avoid burning the rice as much as possible. If you have burned bits of rice, the ohagi will be hard and chewy...When adding the coating to the ohagi, I recommend using plastic wrap. Your hands won't get messy, and it's also more sanitary. Recipe by yaburie

I wanted to create a healthy recipe, so here it is!If you season it well with salt and pepper, it's delicious just on its own without additional sauce.It's also delicious with Japanese Worcestershire-style sauce or ponzu! Recipe by EnjoyKitchen

I eat tempeh almost everyday so I made these with as plain a flavour as possible. If you're serving these to adults, you can change the flavour dramatically with sambal (Indonesian flavored chili sauce).You could just fry the tempeh and sprinkle salt over the top, but dipping it in salty water will prevent it from going oily too. The tempeh doen't dirty the oil so much either, so you can save the oil for when you need it next. Recipe by Mama fio

I altered a recipe published in a supermarket ad, and made the steps easier for me to follow through with. It says 8 rolls, but they are small, so its enough for two people.You can use mashed anko paste instead of strained. If you want to use powdered anko paste, just prepare enough to use in one batch. Recipe by Mayu-paris

I wanted to come up with a fresh new take on a dessert using simple ingredients. I experimented with[Maple Pudding]. I think this is the best recipe so far for a creamy custard pudding.All the directions are hints. You may think it's only a custard pudding but if you make it without cutting corners, it will be as good as any store-bought pudding.The tip for melt-in-your-mouth pudding is to take time to steam bake at low temperature. I put some thought into the proportion of eggs to liquid, however, make sure not to over cook the pudding. Recipe by *ai*

I made this sauce to be used as a substitute for mayonnaise using macrobiotic ingredients.You can keep this sauce in the refrigerator, but in that case please don't add the soy milk, just mix the milk in just before you use the sauce. Please use miso and sweet ingredients that don't have any additives (just ingredients such as rice, soy beans, salt, etc.)By the way the taste is a little different from that of regular mayonnaise. If I had to describe it, I would say it's like mayonnaise mixed with sesame seeds. Recipe by Miyakojika

I love the salty bean daifuku sold around this time of year in Japanese confectionary shops.*You can divide the dough into 3 portions after you fold in the black beans, but it will be difficult to distribute an equal number of beans into each divided portion of dough. *Shape the dough while hot and they will look better later. *This amount above is just a suggestion. Adjust according to the number you want to make. For 3 (or 4 small ones). Recipe by *machi*

This is a recipe I just came up with.I used chicken skin here, but please try making it using whatever you have in the refrigerator, like chikuwa or kamaboko.Also, try adding leeks, onions, cabbage, or other vegetables.Adjust the amount of garlic soy sauce to taste. Recipe by Yuuyuu0221

I just <3 spaghetti with meat sauce but wanted to try it with a better noodle and I most enjoyed it with the linguine noodle.

I made this to eat with bread.Adding vanilla beans will make the cream really rich and delicious, but it's fine to omit it. Recipe by Panko625

I think I saw it in a magazine as a recipe with pork and onions. I made it my way and added the bean sprouts to make it even more delicious.Sprinkling the pork with the katakuriko (potato starch) makes the meat soft.The sauce is just a commercially sold yakiniku (grilled meat) sauce, so it's easy.The crispiness of the bean sprout is its best point so be sure not to over cook it. Recipe by Mimicchi kasan