Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch.

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin

Make yakisoba in the microwave using cooking bags. It's easy and reduces dishwashing!The origin of this recipeSimple with just a plastic bag!

Just add any vegetables you have on hand—this is a perfect, quick lunch! With just shirodashi and soy sauce, you can season it in no time.Recipe background:I often make this for lunch with my daughter when we have leftover udon after a hot pot meal.

It is one of the most popular appetizers at izakaya in Japan, but also a great home-cooking dish. Typical agedashi tofu are coated with potato starch, I personally prefer crispier so I use the bread crumbs for coating, try this extra crispy tofu dish served with grated daikon, katsuobushi (bonito flakes) and tsuyu! Here's my video making agedashi tofu with english sub: https://youtu.be/2U7bSGr5mO8

I had some leftover onion which I wanted to use, so I came up with this extra dish!It's nice when chilled, so you can put it in your bento. Recipe by RED_SPIC

You can use instant dashi, but if you want to make your own, here are the instructions.https://youtu.be/tziPTvs2Ih4

Grated Japanese raddish (daikonoroshi) is common food for .us. We put it on the grilled fish and meat. Very easy and light Japanese salad.

When I don't want to cook anything I make hiyayakko. It's a traditional Japanese summer dish. No cooking - just tofu served with some toppings. And don't forget, tofu has a lot of protein in it!!! Enjoy the summer with Hiyayakko!

I ran out of frozen bento side dishes so I used the shimeji that I always have in the fridge to make a vegetable side dish.The amount of time it takes in the microwave will vary depending on your microwave, so do 1 minute + 1 minute and if it still seems uncooked, microwave it for short intervals.Don't microwave it for 2 minutes straight, and stir in between. Adjust the amount of salt, pepper, and ponzu to suit your tastes. I used herbed salt this time. Recipe by Shiokatsuo

I like this traditional Japanese food recipe so much! It's comfortable, healthy, simple and yummy indeed. I even eat this twice in a week. I recommend you to try with the good DASHI soup stock. You can feel UMAMI!!

This is a recipe for making a basic Japanese sweet "Manjyu " with a drawing of Ume (Plum flower) on it. Ume (Plum flower) is a popular and joyous flower in Japan. It tells us that spring has come!