Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans. Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu! It contains good quality protein and is low in sugar. Japanese super diet food ♪

I've been making these croquettes for about 15 years and is my children's favorite dish of mine.The key is condensed milk and raw onion.I used to add sugar to the filling, but I realized that condensed milk results in a creamier finish.The raw onion will cook through when the croquettes are deep-fried, and will add flavor.I've based these tips off cookbooks. Recipe by Puyomi.

Thai Vegetarian Dish

This is a spiral kombu maki roll! You usually wrap fish in kombu, but perhaps kids and boys prefer a meat version, so hence this recipe was born.I roll the carrots up with this for decoration, but you can just make it with pork meat.I used sliced ginger pork meat, but you could you shabu shabu grade thin slices as well. When using thinly sliced meat, stack up a few slices and roll. Recipe by Kyarameruhappi-

Many people know that enzymes that break down proteins help to tenderize meat. The best known foods with those enzymes are pineapple and kiwi, but it's quite an effort to buy and prepare them just for this purpose. I did some research on what other foods have these enzymes, and what do you know, cabbage has them too!You can tenderize meat in the preparation stage before you start cooking it. The cabbage must be grated, not chopped! If you have a pineapple or kiwis around they work faster, but their flavor does get in the way of other flavors. So if you have the time, use cabbage! Recipe by Heartful Kitchen Rei

My kids are always asking for spaghetti for lunch but are already bored of having it with tomato sauce. This pasta is flavored with garlic, shimeji mushrooms, parsley, and oregano and contains no animal products.When stir-frying, if the water evaporates too much, top it up with another 100 ml, the pan should always be wet. You should end up with quite a thick sauce. Recipe by Kepa-ru