I'm trying to move away from beef and this was a great option that I'm glad I made!!! Please enjoy!!

Enjoying the yomogi which I picked when I went for a walk with a standard taste.You can enjoy it from just a little amount.The amount would change with the amount of yomogi and the amount of water squeezed out. But this time, 1 tablespoon of ground yomogi + 3 tablespoons of flour + 20m water, I was able to make 8 mini shiratama.I didn't want to wash dishes so I kneaded it in the mortar. But you can also mix in another bowl too. But sticking the yomogi to the dough would be the same. Recipe by one_k

This salad actually makes you full at the end. Please enjoy with freshly made broccoli soup.

Asian yam, also called Asian sweet potato, is one of the ingredients I can't live without it. Always ready at hand for making literally everything from bread, porridge, to soup and stew. It can even turn into dehydrated yam strips for the most heathy snack. Spelt is also my favorite ancient grain, slightly sweet after long fermentation.

When I added yam to carrot soup it was really tasty, so I uploaded the recipe!I added yam at the end so I could enjoy the fragrance, but you can put it in the mixer if you like. For 2 servings. Recipe by Orange Day

I created this recipe since I love grated yam potato and was craving it on a cold day.A quick-prep recipe--just mix and bake!Shirodashi (white Japanese soup stock) is best, but you can also use men-tsuyu (Japanese noodle dipping sauce).Adjust the amount (concentration) of shirodashi to taste. For 2 to 3 servings. Recipe by cocoko

Banga soup with pounded yam.

I include home made fresh cream cheese as part of my recipes, but it might be easier to list the recipe for cream cheese itself in here, because it is so delicious, quick and easy to make.

I love the rice in chipotle and this reminds me of it!

Growing used to be full of food tales, amongst many others was Ox Tongue is only for adult men and it was like that, at my big age I decided to go against the myth!

I made my own recipe and my grandma inspired me to do it. Your guinea pigs will love you for this! Guinea pigs just gobble them up.

My mother made this for me when I used to hate nagaimo yam, and it made me realize how delicious it was for the first time. I've made it now when this regional vegetable is in season.If you slowly pan fry nagaimo yam, it'll be dense and floury on the inside. If you cook it until golden brown, the outside crunch will whet your appetite.Top with bonito flakes instead of cheese for a Japanese spin, or add 1 teaspoon of balsamic vinegar to the ☆ ingredients to give it a delicious Western spin. For 3 to 5 servings. Recipe by Tamochan