In the landlocked region of Shinshu, nutrient-rich carp is essential for celebrations. It's simmered in a sweet and savory sauce, making it enjoyable even for children without the typical carp taste.Origin of this recipeI learned this from my mother-in-law. In Shinshu, it's an indispensable dish for special occasions like autumn festivals, weddings, or memorials. Many people prefer eating the innards over the flesh.

Carp is a traditional Thai fish that is not often fried or used in other dishes because it has many small bones, making it difficult to eat. However, in the past, people would stew it until the bones became soft and edible. It's best to choose carp with roe, as it will be richer in flavor.

Served in almost every wedding reception in Indonesia. This dish offers you an enjoyable savory sweetness with a kick of sourness.

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

I used to cook this at my old workplace.There's no need to add sugar as the pickled ginger already has sugar.You can replace the Tamari for normal soy however, Tamari gives a more mild flavor and brings out the umami (it'll take on a glossier sheen). Recipe by Toppogigaochan

★★★ Hall of Fame Recipe ★★★ Over 1100 reviewsSweet and gentle flavor＊Just simmer for an easy dish＊Great for lunchboxes too♪Origin of this recipeA sweet and delicious sweet potato recipe♪

I was fed up with salt-grilled saury, so I made this. The preparation is easy and it doesn't take long in the pressure cooker, so I always make this when saury is cheap.Pull the guts out slowly. It should come out easily. You can cook up to 4 fish with the amount of ingredients listed. Simmering after the pressure drops will give a rich finish. The fish will become shiny and looks delicious. Recipe by Manmarumauchan

Follow these three tips and you'll have a scrumptious dish that'll be loved by all.Tip 1. Pour hot water on the fish. It's an extra step, but it helps remove the odor and drains it.Tip 2. Add the fish once the sauce has come to a boil.Tip 3. Simmer in a short time. It avoids the filet from flaking and also prevents from becoming hard.I sliced one mackerel into 2, and cut them half. For 4 servings. Recipe by sachie mama

I thought up a side dish for bentos using the leftover eggplant in my refrigerator. For some reason, my grandmother back in my hometown really loves this eggplant dish, so whenever I visit home, I buy a lot of eggplant and make this for her.These also taste delicious if deep-fried and then simmered. They are slightly sweet. If you're not a fan of the sweet taste, you can make them without sugar and then adjust with sugar at the end. This time I only used eggplant, but it also goes well with pork. Recipe by Hotochan mama

Since I was young, my mother made this for my bento using meat and shishito peppers.When I tried making it with green peppers and potatoes, it was just as delicious!It's cooked thoroughly and is preserved in soy sauce, so it lasts and is also great for bentos.Using shishito peppers instead of green peppers is tasty, too! If you use shishito peppers, fry thoroughly beforehand to get rid of the bitter flavor! Please stir-fry the meat and shishito peppers with plenty of sauce.It's more delicious with Japanese beef, but if you use imported beef, use Japanese beef fat by cutting it into small chunks (which you can get at a butcher) and stir fry. The taste becomes milder. For 2-3 servings. Recipe by asaco*

This is a simple simmered dish that I made by combining ingredients I had on hand.I dont really have any. For 2~3 servings. Recipe by annnnn

I love boiled nagaimo yams with bonito flakes, so this time I made it with potatoes that I made in my garden.This is sweet and salty. Adjust the flavoring to your liking! For about 2 people. Recipe by Yagirinonegichan