Shrimp dumplings made with imitation crab meat.These fish cakes fall apart easily, so patiently heat until cooked through. The hanpen and crab meat creates a fluffy texture. Since the crab meat is already seasoned, it's delicious as is.Half of the imitation crab meat is used for the fish cakes, and the other half for decoration at the end, resulting in a delicious and beautiful dish! For 4 servings. Recipe by Peni-da

It's my mother's recipe.Nothing in particular. You just add grated daikon radish to your own recipe for nameko mushroom soup. Recipe by Seroko

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post.I like thickly-sliced daikon and carrot because they absorb a lot of broth. Recipe by Pukuttopukumaru

This tasty ozoni is light tasting, with a delightful chicken flavor. I created this by trying to recreate the ozoni my mother used to make.I highly recommend using bonito flakes, (rather than granules) for the dashi stock.If you prefer soft mochi, stew them in a bit of the broth.Select fatty chicken thigh for a richer and tastier broth.For digestive relief from overeating during New Year's celebrations, add a little grated daikon radish. For 2 servings. Recipe by Nuchigusui-

I've made this so many times I've lost count.I make this year-round for breakfast for my mochi-loving husband.If you do up to Step 4 the night before, it's easy to make in the morning.For the dashi stock, you can just use 1 tablespoon of dashi stock granules in 5 cups (1000 ml) of water.When adding salt in Step 4, be sure to taste it while you add it since different types of salt have different levels of saltiness.If you have mari-bu (decorative ball shaped fu) the soup becomes very New Year-sy and festive. For 2 to 3 servings. Recipe by ruruchirin

This is the ozoni that I've been eating since I was a child. With stock from the chicken, it's super delicious.It's a taste you want to enjoy all year long.Adjust the amount of soy sauce to taste.Feel free to add the mochi with or without grilling it. For 3-4 servings. Recipe by annnnn

I made this dish with leftovers when I was down with a hangover. A light and simple dish that'll calm the stomach.There's more broth than the noodles, but its because it's easy to digest liquids than solids when you're recovering from a hangover. Recipe by Setsubunhijiki

I love the flavor of our family's standard ozouni that we have every year, but this recipe is in response to requests for something different! Even without adding any special ingredients, the fragrance of pure sesame oil adds a Chinese-style flavor. The sesame oil combined with the umami of vegetables and chicken tastes very rich. This is a hearty ozouni that children love too!By adding pure sesame oil during the preparation stages as well as to finish, the fragrance and the umami of the oil are evident in a well balanced way in the finished soup. Slice the vegetables into thin julienne to make an elegant version of ozouni that can be served to guests. This is delicious with grilled onigiri rice balls instead of the mochi cakes. For 4 servings. Recipe by Kadoya-seiyu

I only had a single stove when I was living by myself. I couldn't make the sauce and the pasta simultaneously. It took so long to cook the pasta. But then I saw this tip on a TV show, and that improved everything! This also helps to save on the gas bill.Cook the spaghetti for a minute while continuously stirring, cover with a lid and remove from the heat. Let sit for the amount of time on the package instructions (if it says 7 minutes, let sit for 7 minutes). This is the key to cooking pasta nicely! I adjusted the time for this particular recipe to cook the pasta firmly since it's a soup pasta. Recipe by *marimari*

I made this for my daughter's weaning ceremony. My mother taught me how to make this. It was the first time for me to make a clear soup with clams. It's been a while since I made soup from scratch.In Step 3, the clams will harden so make sure you take them out of the pan when they have opened up. Recipe by kannak0930

This has been my family's favorite soup since my childhood that's my mother's specialty.Fry the tofu well. You will end up with quite crumbly tofu, but this is a tasty addition to the soup. Adjust the quantity of soy sauce to your liking. Add your favorite vegetables. Recipe by Paripariichigo