This is how we cook somen noodles in our family.Please be careful not to get burnt. For 2 servings. Recipe by Junkissa

I adapted a method for cooking frozen udon noodles from instructions listed on a udon maker's website.The plate will become very hot, so be careful when you take it out. Recipe by Yuuyuu0221

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

Until I was shown in person how to prepare artichokes, I never thought to cook them myself. I wondered if there were other people like me, so I posted this recipe.User "Torebiante" told me that American artichokes are large and tough. I used Italian artichokes (carciofi).I tried this method with various varieties of artichokes (3-10 cm in diameter), and this method seemed to be okay for Italian artichokes. Recipe by Arsinda

When you want to keep fresh Bean Sprouts for a week, this is good method.

My family like to top Chinese chilled noodles with plenty of veg so that sauce that you get with the noodles is never really enough...I want to use a lot so I always make my own now.This sauce is a little thinner than the sauce that you usually get with the noodles. You can adjust the concentration of the sauce with water and feel free to change the amounts of sugar and vinegar to suit your palate. If you're just making extra sauce to go with the original amount that comes with the noodles, then make half the amount shown here. Recipe by Heartful Kitchen Rei

The boiled eggs sold at convenience stores are really tasty...but I think they're over-priced. You can enjoy them for way less if you just know the trick.Immerse the boiled eggs in the salt water while they are still hot. (Be careful not to burn yourself!!) Depending on what kind of salt you use, the amount of salt will vary. In general, you want some undissolved salt crystals still left in the water. Recipe by Kikoutou

The same method is used for round and square cakes. To cut down on prep time, I use ready-made store-bought marzipan (but it can also be made at home).#nikicuisine #mycookbook

#kidstiffinKid’s love noodles and if you pack this for their tiffin they’ll be more than happy trust me!

I was concerned about the saltiness when boiling edamame and wanted to eat them in a healthier manner.These are fluffy and delicious, with the flavor concentrated. For my family, this flavor is more than enough, so we don't use any salt.This method is also good for saving water, rather than boiling.If you have a large pot you can steam about 1 kg of delicious edamame with this amount of water and using this method.You can also wash the edamame in the big pot, adding and removing the water, without using a strainer.To avoid burning the edamame, wait patiently in front of the pot until the edamame become aromatic. Recipe by kanakono

My mom proudly taught me this method,My Mom says 1 ladleful of water could probably cook up to 10 eggs.I would suggest using 1 and a half ladles of water if you are really going to boil 10 eggs, as you'd use a bigger pot. Recipe by Dericchi

I try different toppings and sauces for chilled noodles as we often eat them in summer and we don't want to be tired of them! Sometimes we prefer them to our usual Chinese-style chilled noodles. With plenty of lime and lemon juice, you can get a lot of vitamin C and you can get through a hot summer.Sourness and sweetness vary according to the different makes of chilli sauce. Adjust the amount of honey and vinegar. If you are not so keen on coriander leaves, use mitsuba instead. I like its fragrance and flavour. Serve with toasted sesame seeds and ra-yu, if you like. Recipe by Heartful Kitchen Rei