In the winter, my hands get so chapped that I have trouble rinsing delicate vegetables. I came up with this dish using easy to rinse veggies.It's also great with a bit of maitake mushrooms and pork belly. Recipe by Setsubunhijiki

Last year I wasn't able to eat garlic shoots, but the other day my friend let me know that a Korean supermarket had it, so she bought some for me. I first made pasta with garlic shoots, but then I had a bit left over. I was thinking about what I could make and arrived to this.Adjust the amount of kimchi stock and chili pepper powder to your liking.Be careful not to over-boil the garlic shoots. Recipe by Guutara recipe kenkyujo

Garlic shoots are usually used in stir fries, but I learned that they're delicious simmered too, so I tried them in a miso soup.Please adjust the amount of miso to taste. Recipe by annnnn

Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.

This is the miso brined garlic sprouts that's been resting since last weekend. I've been cooking garlic sprouts the same way, but I decided to try out something new by brining them in miso, and it was a success!! Please give it a try!You can consume several bowls of white rice with these garlic sprouts! For those who are concerned about the salt content, rinse the miso before serving. It's up to you. Recipe by pumpkin1980

Chinese stir-fry dishes cook with oil, which can be troublesome...But if you use this method, you can eliminate unnecessary oil while keeping the delicious flavor and reducing the moisture.This is convenient, so remember it!In order to keep your vegetables crisp, limit the boiling time to 30 seconds to a minute.The flavoring ingredients in ● are a bit rich, so when adding to the frying pan first add half and then taste. Recipe by pogue

I wanted to use up my stock of garlic shoots and mushrooms.In Step 4, be sure to use high heat to evaporate the sake!The flavoring is on the strong side, so adjust the amount of soy sauce to taste. Recipe by Natsumetaro-

I wanted a simmered dish with different ingredients, so I tried pea sprouts. This has become a staple dish for family meals.Don't let the pea sprouts simmer for too long, or they will lose their crunch.I use usukuchi soy sauce. Adjust the amounts of sugar and soy sauce to taste.This dish is also delicious served chilled. Recipe by rose12

Perfect with rice or as a side with drinks, and it's a great source of dietary fiber.The story behind this recipe:I went digging for bamboo shoots and made this dish when I got tired of the usual menu.It's so delicious, you'll want to put it on rice!

I made these for onigiri rice balls.Even if you only have enough time to soak them for half a day, they'll still be delicious. Thoroughly drying the shiso leaves before soaking will allow them to keep longer. Recipe by Kukkingumami-

It's an easy stir-fry that I made with whatever I had lying around (lol). This dish is low-budget and low in calories.There aren't any hints in particular. Recipe by annnnn

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.