My husband is from Korea and when he called his family in Korea and heard that they were having this special sweet mochi rice during Obon, he really wanted to have it too. So, of course, I decided to make this for him!In Korea, you can also get a sweeter, oilier version. This recipe may also be a bit oily for some people, so I suggest reducing the sesame oil to 1 or 1.5 tablespoons instead. Reducing the amount of salt might also be good depending on your taste. (Recipe by sarahkawa)

I always loved when my grandma or mom would make sweet rice for my sister's and I, and now I make it for my daughter and husband.

This is a very simple yet delicious dessert. You can also make a drink this way called a Horchata. All you do is mix it all in a blender and strain through a cheesecloth or fine sieve, chill and serve over ice. (Omit the raisins if making Horchata)

Tradition zongzi is made of short grain sweet white rice. Although this festival food is gluten free, most people found it difficult to digest rich stuffings with sweet white rice. I recreate a healthier version in 2017 to substitute sweet white Rice with half sweet brown rice and half brown rice, but still it's quite rich. This year I accidentally found a brand of brown rice (Botan) has a similar texture like sweet rice, so now this guilty free 100% brown rice zongzi receipe is born. So delicious when served in warm and it doesn't adds much burden to your digestion.

I wanted to try this ever since I heard a celebrity on a cooking show comment on how they liked it.Be careful not to overcook in Step 2 since the leek will lose it's texture, and all the ingredients will continue to took in the eat from the sauce after you turn the heat off. Recipe by Haranouenoponyoponyo

Turmeric leaves are fragrant and they impart their heavenly aroma and flavor to anything cooked in them/using them.

It's one of our popular dish ' mostly served in special occasions.

This rice is, hands down, the BEST stir fried rice I have ever made. The rice gods were with me today and I’m making sure I have this little jewel in my vault. We had it with chicken kabobs. All ingredients are approximate and you can add or take away but the vinegar is the key to the flavor.

I was craving a sweet treat and I had some ripe persimmons so I made this low fat dessert. I used Hachiya persimmons I got at the health food store.If you’re not familiar with persimmons they are very soft when ripe, like a water balloon.

I made this for a late night snack after putting my children to bed. I've made this countless of times because there are no dishes to wash up.You could add ichimi spice to the soy sauce and sugar. Recipe by HaradaKiTN

I love burdock. I use it to make simple furikake rice sprinkles. You can eat a lot of rice because it is salty and sweet! You can put it in something, put it in egg rolls or you can use it for many things. Try this nutritious and delicious furikake rice sprinkles recipe!There's no need to remove the harshness from the burdock. The black water from the burdock when you keep it in water is rich in polyphenol. It is easy to arrange if you mince the burdock and it is easier for kids to eat. The point is to mince it to a size that still enables you to enjoy the texture. Add some sesame oil when it's done! Recipe by Toiroiro