I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

My husband who likes vegetables, drinks beer while he's waiting for dinner. This is a good dish to keep him from asking if dinner is ready yet. I needed a dish I could quickly make by just cutting the ingredients, so I came up with this.By adding lettuce or other leafy vegetables, you can increase the volume and make it into a salad. Please use any dressing you prefer. Recipe by Kawakamisan

This okonomiyaki is on the menu of a restaurant in Umeda City, Osaka. I found it while walking around Umeda and tried to recreate it.Make sure to incorporate air into the batter while mixing. Mix the batter for each okonomiyaki right before making each one. Do not push down and flatten the okonomiyaki. Recipe by Cooking S Papa

I love the texture of cooked nagaimo yam.Adjust the seasonings as desired. For 4 servings. Recipe by Yagirinonegichan

My children love meat, so I made something a bit different from the norm, and they loved it.I want my family to eat this and feel better on hot days when they have no appetite.I want to leave the texture intact, so don't worry about cooking them through to the center; just cook the meat through, and it is done.Adding doubanjiang and kochujiang also tasted delicious. Recipe by Funakoko

I made this with ingredients in my fridge.You can eat it as-is, but I recommend eating it with ponzu sauce! If you don't have consomme, Japanese soup stock, chicken broth, or Chinese soup stock are OK too! For 2 chijimi. Recipe by EnjoyKitchen

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan

I like to roll pork around vegetables and eat, so I'm trying different kinds of seasonings.If you're using thinly sliced meat, either loin or thigh will be fine. Use any meat you like.When the meat is too small and it's difficult to roll the yam, stick the end of two pieces of meat together and adjust the length. For from 4 servings. Recipe by Maecchiturbo

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

My family has been enjoying Japanese flavored tomato risotto for a while. I changed the ingredients to make a dish that goes well with rice or with drinks.I used white miso this time, but use whatever miso you like. For 2 to 4 servings. Recipe by caramel-cookie

When I went to Peru I ordered this dish every time I went into a restaurant. Unfortunately my husband doesn't like coriander leaves, so I always had to eat it alone. Of course he didn't like it any better when I made it back at home so I modified the flavours to suit a Japanese palate.-I used 1/4 teaspoon of salt in Step 2 but this amount is just a rough guide. If you're using quite fatty fish, it might be better to sprinkle over a bit extra.-Instead of using the juice of 1/2 lemon, you could use the juice of 1 kabosu citrus fruit or 1 lime if you'd prefer. Recipe by Tokurai