You often hear the advise to string the pod starting from the tip and then going all the way around it, but the string of some sugar snap peas can't be removed nicely and the tip part of the pod is too hard to work with...So, I tried to string them with a handy toothpick, and voilà, I was able to remove the strings easily!It might be easier to remove the strings if you poke the toothpick slightly closer to the tip of the pod just like deveining shrimp. Recipe by ajisai318

My hubby loves cucumber pickles. I thought of using other vegetables that would taste similar to cucumbers but yet has a higher nutrient content. Inspired by one of the recipes posted on @cook_1823220 (Cookpad.japan)

I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce.Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin

Are you all eating your celery leaves?You're not just using them only for seasoning when you simmer curry or stew, right?Leaves can be a great side dish.This is our family recipe, we always use up a whole celery, including the leaves. Recipe by Hazukicp

See the following for lightly pickled cucumbers:. This is the celery version. I love celery!I recommend removing the fibers to make the celery less stringy. Don't pickle for too long, or else the flavor will become too strong. For variation, add vinegar. Recipe by Mawaru7

Fresh celery is of course delicious, but stir-fried and simmered celery is also tasty. This soup with beaten egg reminds me of my school lunch and makes me nostalgic.I prefer chicken consomme to normal consomme. Adding beaten egg makes "Kakitama-jiru" soup (soup with beaten egg), and it's also delicious. Recipe by uronn

This is a dish my mother makes. It's got a simple flavor, but the jako fish and bonito flakes bring out a rich umami taste. It's got a lot of things working to bring out the flavor of the ingredients. I've loved my mother's celery stir fry since I was little. Even my dad, who hates celery, could eat this together with jako.Be careful not to overcook the jako in Step 2! If you drizzle soy sauce from the side of the pan in Step 3, the jako will keep its crunchy texture.Please add the celery leaves last after adding soy sauce and cooking. (If you put them in first it becomes really salty.) Recipe by mmameco

Sometimes, we don't have much and still want to eat a good meal. Today, I had celery leaves and chicken breasts and no other veggies. So this was a pure experiment and I loved it!!!!,

My mom said celery is good for hair. I have thin hair and some part is quite 'bald'. I don't like celery but I need it...So I purchased a Philips Blender that has filter feature. Then I blend it.

Pickled celery is expensive to buy.But if you pickle it yourself, you can eat all you want.Even my husband, who doesn't like celery, eats this!In Step 5, make sure you press the air out completely so that the celery will become completely immersed in the liquid that comes out of it. Recipe by Soraheno omoi

I really wanted to eat a tsukudani-style simmer, so I bought a bunch of green celery. Celery leaves are actually kind of tough and hard, so instead of eating them raw it's common to have them softened in soups or tsukudani-like simmers. Those who dislike celery have even told me that they can eat it in this dish.Don't flavor it from the start. Add after the leaves have softened a bit. You can simmer it until the juices have cooked off for a tsukudani, or enjoy as a simmer, both are delicious. Please adjust as desired. Recipe by Heartful Kitchen Rei

When you don’t know what to do with celery sitting in the fridge, this is a great way to consume quickly. This is a slight modified recipe from Japanese Cookpad. Easy and tastes great!