I wanted to make a delicious, no-fuss drinking snack with frozen taro root.Steam or defrost the taro root in the microwave. This time, I didn't have panko, so I used almond flour. This was quite delicious and fragrant, so I recommend you try it. You can also use mentaiko instead of bacon. In the potato family, taro root las the least amount of calories. Recipe by Mikihime

When I had plenty of cabbage, I came up with this simple recipe that produces a large volume.The garlic aroma will whet the appetite, making this dish a perfect match with rice and sake.Since cabbage shrinks when boiled, although 5 leaves may seem like too much, it's just the right amount.Cabbage will continue to cook with residual heat even after straining, so be careful not to over-boil.A fail-proof method of draining the cabbage is to use both hands and thoroughly wring out the leaves. Recipe by yaburie

The creamy and delicious high nutrition avocado. I wanted to make a healthy recipe using a Japanese seasoning and something which matches with rice.The sweetness of the will vary depending on the miso you are using. Taste it after Step 1 and adjust the taste as you like.I used a 1000w toaster oven. Adjust how long to heat depending on the microwave or oven toaster you use. For 2 to 4 servings. Recipe by caramel-cookie

I want to serve well-seasoned stewed dishes to my family that'll go well with a bowl of white rice. But I also want to cut down on the amount of salt used. So the sesame oil and ground sesame seeds adds flavor even with a light seasoning.The burdock should be slightly firm after cooking. If you prefer the burdock to be softened more, cook for a little longer at Step 4. To avoid the salmon from flaking while cooking, shake the pan at Step 6 or use a spatula to mix briefly to blend with the seasoning ingredients. Recipe by caramel-cookie

I got the idea for this from another user's miso vinegar with kiwi recipe and tried it with avocado.Adjust the flavour of the miso vinegar to your liking. Recipe by umemodoki

We can buy taro all year round, but apparently they're during the autumn and winter! For 2 servings. Recipe by Aomicchi

I'm trying to come up with different teriyaki sauce recipesWhen you use a lot of katakuriko, the burdock root pieces tend to stick to each other, but they'll separate after you add the sauce. Recipe by meg526

It's our family's staple dish using the combination of taro root, daikon radish, and squid.If you simmer the squid too long, it gets hard, so please take it out after getting the dashi from it. I kept a little bit of sticky texture from the taro root by omitting the parboiling process. Recipe by Midofadobeshi

I referenced the cookbooks "The Power of Rice, The Power of Grains" and "Root Miso" written by Hisao Nagayama.This dish will whet your appetite.If you prefer some sweetness, add sugar. Recipe by Yunpi-

I made up this recipe on the spot.Step 1: Cut large taro into 3-4 chunks. Recipe by Yuuyuu0221

I received some egoma seeds, so I tossed them with fresh spinach.Be sure to thoroughly drain the water from the spinach. Adjust the amount of miso to taste. （＾＾） Recipe by Keikana

I added a twist to my usual miso simmered mackerel.Prepare the fish first. With this small effort, the taste will be much more delicious. For 4 servings. Recipe by Utsukushiki Roxanne