This is the wisdom of someone who likes to snack on himono while drinking.The himono in the main photo is ebo-dai (Japanese butterfish). Please adjust the cooking time based on the size of your himono. Recipe by Nekozake

According KBBI (Indonesian dictionary), pepes/pe.pes/pépés/ is a side dish made of fish (oncom etc.) that is seasoned and wrapped in banana leaves, then baked or steamed.Pepes, an Indonesia dish which common throughout the region, is a way to process foodstuffs (usually to fish) with the help of banana leaves to wrap a side dish along with the marinade. This time I made it with the ingredients I had at home - including dried fish and young mango, then wrapped in banana leaves and steamed.

I learned a hint when I was browsing a magazine in the book store. There were two recipes, "Simmered Kiriboshi Daikon & Pork Belly" and "Simmered Kiriboshi Daikon & Taro Root," so I mixed the two recipes' ingredients together and added my own flavors.Be careful not to discard the kiroboshi daikon soaking water. Recipe by Setsubunhijiki

#everydayvegStolon of Taro is one of the finest sources dietary fibers. 100g flesh provides 4.1g or 11% of daily requirement of dietary fiber. Together with slow digesting complex carbohydrates, moderate amounts of fiber in the food help gradual rise in blood sugar levels.Stolon of Taro  carry more calories than potatoes. 100 grams of root provides 112 calories. Their calorie value chiefly comes from complex carbohydrates, amylose, and amylopectin.However, they are minor source of fats and protein than in cereals and pulses. Their protein levels can be comparable to that of other tropical food sources like yam,cassava, potato, plantain, etc.Here in Bangladesh, Stolon of taro is very much available in the local market this time. We Bangladeshi people, are very much fond of these vegetable with Hilsha fish, prawns, dry fishes etc.Today, I've cooked for you one of my favorite recipe " Taro Stolon mixed with Hilsha fish Head". It's very tasty recipe and very easy to prepare. Let's cook. 😊

Creamy yet so tangy. Nice contrast.

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water. For serving 4. Recipe by Happytonakai

I never ate much simmered food as a child, but as I grew up, I came to understand how delicious it can be.I make this all the time in the winter.The squid will go tough if you overcook it.Since the squid is simmered again with the satoimo at the end, be quick seasoning it in Step 2.You can get a great aroma by grating Yuzu peel and sprinkling it on top. Recipe by Nanamama

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

Tamatar ka shorba

This is a very delicious way to have this! Beware of the gaseous/bloating effect it can cause on some.

Let's try something different today with me.kids will enjoy this yumm recipe as potatoes.its too crunchy and good to eat in cold weather. #mommasrecipes