I created this recipe because I wanted to cook an easy snack with my kid during summer vacation!I cook with my 4-year-old daughter. I am enthusiastic to cook cute dishes for birthdays or seasonal events. Recipe by Kodomoto Tsukuru Uchigohan

This is a Japanese simmered food called Supani. Supani is combine with two words. One is Suppai means sour, and the other one is Nimono means simmered food. I am pretty sure you have never had this taste before! I highly recommend you guys to try nimono!!!

We made this dish in the Konkokyo Gakuin Seminary. It is very healthy and delicious. The long rice crispies adds a great accent and crunch to the dish. Enjoy!

I was taught how to make bamboo rice without the bother of pre-boiling the bamboo,and I arranged it into inari-style sushi. It's just perfect to bring in a lunchbox to a Hanami party, as it tastes delicious, even cold!At Step 4, you only need the liquid of the daikon radish. Use around 150ml and the same amount of water. You can use the grated daikon radish for another dish.This time I used the rice for inari-sushi,but of course you can serve as it is. Recipe by yaburie

I received high quality beef for sukiyaki one day.Adjust the amount of seasonings for the warishita sauce. Add more sugar and soy sauce if necessary (we prefer it lighter).The vegetables will release water after you simmer it for a while, but it'll evaporate off, so adjust the amount of water in the simmering broth as necessary. Recipe by MyDining

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I wanted to make the warabi mochi that I'd learned how to make in a cooking class a little bit softer with dark brown sugar. I make this using Lakanto (a brand of artificial sweetener) for my mother in law, who has diabetes (I've added notes for that as well).Don't chill it for too long. It's best to make it 3 to 4 hours before you intend to eat it. Recipe by Rurina

I love my mum's sukiyaki and I asked for her warishita recipe. Since then, this has been my family's favorite.At the end of a sukiyaki meal, we cook udon noodles in the leftover warishita sauce. It's very tasty and I always eat too much.The key of this recipe is to add a little miso to the sauce. Recipe by DearMIHO

We start to see warabi mochi in the stores in early summer. I created this recipe because I wanted to make a warabi mochi dish with the ingredients I had on hand.You can use water, but boiling water works better. If you like firm texture, use 250 ml of boiling water. If you like soft texture, increase the amount of water to 300 ml.Don't heat the mixture at once. Stir occasionally so that it cooks through evenly (otherwise it might become lumpy). Recipe by AyakoOOOOO

This nanban vinegar recipe using Nissei's "Daily Chikuwa" has become one of my family-friendly recipes. Chikuwa tastes great by itself, and it can easily be turned into a great dish with a couple extra steps, so it's handy to have around.The tartar sauce tastes great even without egg for those of you who are allergic. I recommend adding curry powder to the tartar sauce. The nanban vinegar also tastes with additions like green onions, ginger, myoga ginger, or celery added. Recipe by Renbasu

I made one portion of chanchan-yaki for myself.I used regular salted salmon instead of fresh salmon (the slightly sweetened type!) Using that, I reduced the amount of miso, and was able to reduce the amount of salt by dissolving it in the juices. Recipe by Onkame

My husband once said, "I want to eat something like this" so I made it. It's become a family favorite!I don't have any special hints, but just be sure to stir it occasionally to prevent it from burning when it's cooking. Recipe by Kyansama