Konnyaku is made from yams and it’s mainly eaten in Japan, Korea and China. If you find Japanese Konnyaku, please try this easy and simple recipe. #cppassport

“Saba no nitsuke” means mackerel fish simmered in soy sauce based sauce. We make the sauce with staple ingredients in Japanese cooking which are (1) Soy sauce (2) Sugar (3) Mirin (4) Cooking sake.To make it halal, please use Halal mirin and do not use sake.If you eat this fish with white rice and miso soup, you can enjoy Japanese home cooked food at your place too😁💕 #cppassport

What do you usually do with peels and leaves of the white radish? Please don't throw away! White radish peels are said to be fiber-rich which helps your digestion.This time, after I made "Korean pickled radishes(Please check my recipe below)", I used its peels and leaves to make a furikake. Furikake(ふりかけ) is a dry Japanese condiment to be sprinkled on top of white rice or used as an ingredient in onigiri.If you are also cooking vegetable peels or leaves which might be thrown away, please share your recipes! I want to learn more varieties to reduce food waste as well as save my money!😁 #cookeverypart #mottainai

To make the chicken soft and juicy, I’m adding some sugar when seasoning the chicken. Because sugar works as a natural tenderizer! I learned this tip from Cookpad Japan author.😊This recipe is quick and easy. Basically, fry chicken and add teriyaki sauce in the last step! It’s my family’s favorite and hope you and your family will enjoy too! Looking forward to your cooksnaps ❤️❤️#cppassport

If you have Japanese ponzu, then I recommend you to try this very quick and delicious side dish which you can make just with a microwave!!My own challenge in October: #1day1recipe 😆

It’s called “Daigaku Imo” in Japanese which literally means “University Potato”. Because it’s cheap and filling, it’s said that this potato became a popular snack for university students in1990s. Now I feel that this became rather popular for homecooks in Japan as a side dish.It’s a deep fried Japanese sweet potatoes which are covered in a sugar candy coating with sesame seeds sprinkled. Only basic ingredients are required, so waiting fo you to try it!

If you find fresh raw tuna sashimi (or you can use salmon too), please try this rice bowl! It’s my family’s favorite and I cook this almost once a month! It’s so easy to prepare, healthy and delicious!! #cppassport

To complete #bonustelurrebus challenge, I was thinking what to do with the last 1 boiled egg. So I decided to soak the egg into Japanese style sauce and it tasted good!! If you have time, please leave the egg into this sauce for over 1 night. #goldenapron #saturesipisatupohon

I remembered the delicious Agedashi Tofu which I had in a Japanese restaurant the other day, so I decided to try making it at home.2 Tips to make it successful:- Removing the excess water from the tofu helps to keep it in shape and also prevents oil splattering.- When frying the tofu, only touch it when turning it over. If you move it too much, the tofu will fall apart.

To make this simple pasta more delicious, please pick seasonal fresh vegetables available in your place!! This time, I used onion, eggplant and mushrooms, but you can use anything instead.

Meunière is a word originally coming from France which means “to prepare something(for example fish) by dredging it in flour, pan fried in butter and served with the butter sauce”.Although it’s a French style of cooking, most Japanese students learn how to cook this “Salmon Meunière” in school during home economics cooking class. So did I.As for Japanese version, the key is to use butter and “soy sauce” for the finishing sauce. It’s so delicious and easy so hoping that you will also try this Japanese all time favorite fish dish!

This is a Japanese version of Satay!! It looks similar but tastes very different from the Malaysian satay😄It’s so easy can you can make it with only basic ingredients!!My own challenge in October: #1day1recipe 😆