This recipe is what introduced me to ramps.The main point for long preservation is to use a very strong airtight jar that has been sterilized by the boiling method.If you chop the ramps and then preserve, it will become a very thick soy sauce preserved food.I write the date that I made the preserves right on the lid of the jar.The amount of soy sauce will increase day by day and sufficiently preserve the ramps. Recipe by Chamicyami

I had lots of ramps, so I came up with a no-fail, refreshing dish.It's better to prepare the ramps when using in dishes such as this.You don't have to drain the tofu, but if you use it as-is, you'll have to use more seasonings because the moisture will weaken the flavours.What do you think of this way of eating ramps? Recipe by Chamicyami

I wanted my child to eat ramps, so I came up with a way to reduce the smell and distinctive taste.By using butter instead of oil, you can blend the flavor of the butter into the ramps better and tone down their aroma, which can be overpowering at times.I thought about adding soy sauce, but it was nice enough with just simple seasonings. Recipe by Chamicyami

I had a lot of ramps, so I tried making something with them to use up some beef I had in the house.It's deeply flavored, so it goes well with rice. Adjust the sauce to taste.How about trying this way of eating ramps? For 3~4 servings. Recipe by Chamicyami

I harvest lots of ramps every year, so I came up with a recipe in which my child could enjoy them.Mushrooms cook through easily, so if you are using fewer mushrooms than ramps, add the mushrooms to the pan 2-3 minutes after the ramps.Adjust the amount of consommé to your taste. Recipe by Chamicyami

I wanted to do something a little different than the typical soy sauce marinade.It's sticky and delicious.Depending on what seasoning you use, it can go with a variety of dishes. Recipe by Chamicyami

This is prepared with my family's mayonnaise and ponzu flavor.Adjust the seasonings depending on the amount of ramps.This recipe is for a slightly salty finish. Recipe by Chamicyami

I tried putting garlic ramps in gyoza.For people who don't like the taste of ramps, it might be best to boil the gyoza instead.Fill the gyoza with whatever other ingredients you like. Recipe by Chamicyami

No matter how plentiful they grew, I used to consider them only as ornamental plants, but now I am finally cooking with them. Now I'm used to preparing them quickly, so I have more time to think about using them in various recipes.Don't cut through the stalks completely when making the shallow cuts. Pull the the skin back and forth from the cut.Addendum: The boiling time will vary according to the maturity of the cardoons. The stalks with big leaves may take about 2-3 hours to cook. They will be very tender after boiling for 3 hours. Recipe by Juuchan0812

The way you prepare a daikon radish makes a big difference!Aren't you glad you know all this now?!(Recipe by Kojima ponsuke)

The most delicious part of Shiitake mushrooms is the stem. Wild monkeys are known as messy eaters of Shiitake, and the way they eat it is to pull the stem off the cap and chew the base of the stem—the most delicious part—and throw away the rest.I wonder how many of you throw away the stems? The Guanylate uniquely present in Shiitake can make the Umami taste of other ingredients more potent. The process of drying and rehydrating Shiitakes results in Guanylate's production, which is not present in fresh Shiitakes.- How to use stems after rehydratingUse them finely ground in a food processor. Used as an umami seasoning, the resulting powder leaves a delicious aftertaste on the tongue.- How to use dried stems (1)Use in stews while still dry, in the same way as you use cardamom, cinnamon, bay leaf, star anise, cloves, nutmeg, and other spices. The Guanylate in dried Shiitake has the effect of strengthening the Umami taste of the whole dish.- How to use dried stems (2)Using a spice grinder or equivalent, grind into Shiitake powder and use it in various dishes. You can find over 20 recipes using Shiitake powder on my cookpad pages.- How to use dried stems (3)Yuka Hirayama—who appears on Japan's national TV, NHK's show "Kyo no Ryori" ("Today's Dish") and has a vast knowledge about Japanese cuisine—has discovered how to make the perfect dashi strength for cooking.10g dried Shiitake stems1-liter water

When I was young I couldn't clean a squid, but I wanted to eat squid. The year that I got that urge, it was a bumper season for squid, so it was so cheap!I couldn't find instructions for doing something so basic in the cookbooks,so I snuck a peek in at the bookstore! (Nowadays you can find cookbooks like that though.) In the end, I phoned my mother and asked her how to do it. (LOL) When you really want to eat something, you'll do a lot to get there!It's OK if you can't do it so neatly in the beginning! Just cut it however you can, take off any parts you can't eat, and try cooking it. In-season squid is cheap and delicious! Just give it a go the next time you feel an urge to eat squid. It's so yummy! Recipe by Kanakana higurashi