This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick.As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire

I wanted to make delicious shrimp that stayed moist for osechi (New Year's feast food), so I looked through old magazines and so on and studied it a lot before making this.You can use headless shrimp too, but head-on shrimp are better since they have the 'miso' inside the heads! Recipe by pekechan

I try my best to garnish my celebratory dishes with natural leaves and flowers.I made these to be both decorative and edible.You don't have to soak the lotus root in vinegar water if you don't have time.When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora

Osechi will look even prettier with these, so I make them every year without fail. I use sushi vinegar because it has salt, sugar, and konbu dashi broth added, so it makes pickling simple.It takes time to cut out the flowers, but do your best. Don't get discouraged even if you don't succeed! It is easy to use a peeler for the finer parts. For 1 medium. Recipe by Kona kotobuki

I wanted to try to lose weight while still eating delicious food, and I always wanted to eat a lot of vegetables! So I made this!The shio-konbu (shredded konbu seaweed cooked in soy sauce) is salty, so please adjust the amount of salt to your taste. I think you just need a little bit. For 1 to 2 servings. Recipe by Hana hana chan

I used a thick turnip to make Kyoto-style senmai-zuke.A slicer will slice the turnips too thinly and eliminate the texture. Use a knife to slice the turnip slightly thicker than you feel you should.As a matter of fact, my friend used this recipe and brought pickles to her boyfriend's mother as a gift, and it was a success! She is now married to him! Recipe by Pepperminttea

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.If you don't have any kombu, dashi stock granules are fine as well.If you serve the namasu in a hollowed-out yuzu or kabosu citrus cups, it will have a wonderful fragrance. This is optional.By soaking in water, it'll remove the bitterness of raw vegetables. For 4 servings. Recipe by Momora

This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi-