Very very simple ingredients and method give you sweet salty simmered squash.This Japanese squash called Tetsu-kabuto(Iron-helmet)

I made this in place of "itoko-ni" (a miso soup with root vegetables, adzuki beans, konnyaku, and aburaage). The kabocha squash dumplings is a standard recipe.This soup is based off of kabocha squash potage. The hint of miso is delicious.Knead the shiratamako until the clumps of flour is well incorporated. Recipe by La Land

Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!#Japanese #Chicken #Egg #Rice bowl #Classic #Night #Japan

Made with the kabocha squash my daughter loves.Once the kabocha squash is in the pot, don't touch it.Place the kabocha squash into the pot so that they don't overlap.I didn't put it in the ingredients list, but I recommend adding a shake of ajishio (umami-mixed) salt just before you turn off the heat. Recipe by Yoshimorisanchi

I wanted to eat a tasty braised dish.The cooking liquid itself has a lot of meaty flavour, and so it's best to let the kabocha squash soak it up.I don't use katakuriko in this recipe.Roughly crumble the chicken mince, but there's no need to crumble it finely.Add the soy sauce only after simmering with sugar for a while. The sweetness of sugar is absorbed better this way.When you use pork mince or pork and beef mince mixture, use less vegetable oil or omit it. Recipe by @rinna

Personally, I'm not such a big fan of okra, but Mrs Wyrm is. One day we ate at our favourite Japanese restaurant and we were served a side dish of marinated okra salad that she found wonderful. I've tried to replicate that here. Originally based on a recipe from Just One Cookbook by Namiko Chen, with some changes based on Mrs Wyrm's preference for well-cooked okra, and hints from Ishikawa-san, the chef at our favourite restaurant. 🇯🇵

I love Japanese rice.The plump and fat grain with soft and chewy texture makes me smile and satisfied.What if the rice is cooked with seasoning and other ingredients?Oh yep!It's good for sure, and It's so easy to make if you have rice cooker.This time, I am using some Mushrooms.I will show you more variety in the future as well.

My daughter's and my favorite standard recipe item.Be careful not to burn the kabocha when cooking off the remaining liquid before serving.30 seconds to 1 minute should be sufficient.Turn off heat when it starts to smell like burnt soy sauce.The whiteness between the skin and the flesh should become translucent.As a substitute to Japanese soup stock powder and water, you can use homemade Japanese soup stock ☆ Recipe by Miashanmama

Japanese Eggplant is really tender and mild.Because of its mildness and the soft texture, it is so versatile for many different kind of cooking.Have you ever tried this really tender and juicy Eggplant that absorbed the dashi?This is a recipe for Eggplant lover to love Eggplant even more, and Eggplant hater to start loving Eggplant.This is good when it's warm or cold.When you want to eat cold, then please make sure the Eggplants are stored in Dashi skin side down to prevent discoloration.

I love simmered kabocha squash, but I wanted to make a version that wasn't too sweet and could be eaten with rice.Microwave before simmering to reduce the cooking time and still have a tasty result.If you like this to be sweeter, add some sugar!Great when cold so it's nice in bentos. Recipe by Marichibi

I love simmered kabocha squash.I make it a lot, so I'm always thinking of tasty yet easier ways of cooking it.You can make this in about 10 minutes at700 W, but if you turn down the wattage to150 W and microwave it slowly, the sweetness of the kabocha squash is drawn out and it becomes more smooth, floury, and delicious.The best part about cooking kabocha squash in the microwave is that it doesn't fall apart as it does in a pan.If you let the kabocha squash rest for a while after cooking, it'll become even more delicious as the flavors penetrate it. Recipe by Stylish Mama

I still dream of the kamo-seiro soba noodles I had previously. I tried this easy recipe at home instead.Adjust the taste as soy sauce differs in saltiness by brand.When in season, serve with yuzu peel to enhance the aroma. Recipe by Koutarochan