I used to put the eggs one by one using a ladle into a boiling water, but It was troublesome, so I created this recipe.It's much easier to pour the boiling water into a pot with the eggs.Pour rapidly boiling water into the pot.If you are not so picky about soft-poached eggs, you can use hot water from an electric water kettle. Recipe by kyonmi

I received yuzu pepper paste as a present and made this with it instead of pepper.I also tried it with sesame oil, but the yuzu pepper tasted better with olive oil, so I settled for this recipe.It's delicious if you drain the tofu properly and use shio-koji tofu.Water will come out of the tomato, so it's best to mix it in just before you eat it.In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice. For 2 servings. Recipe by Garumeri

I had a craving for snacks made with barley flour! These are addictive.I like these sweet, so I added the same amount of honey as barley (60 g each). The dough will probably come together without the hot water, but if it doesn't, add a little hot water at a time until it reaches your desired consistency. Recipe by Kobashi-

Vodka absorbs the fire of a deseeded, destemmed fresh Habanero pepper, and the longer the pepper stays in the alcohol, the more it infuses its fruit flavor and pepper taste to the vodka. Peppered vodka is a traditional drink in Eastern Europe, and used elsewhere to make tomato based drinks like bloody mary. Habanero Vodka is a Cuban invention infusing Russian vodka with local peppers. The pepper used will turn mild, and can be saved to make a spicy pine apple sauce for Baked buffalo wings.

I got some inspiration and invented this dish. Keto friendly and super easy. Miso paste give pork a savory taste and Hainan pickled habanero pepper give it a fresh kick.I prefer fatter meat like pork shoulder roast for grill.

My mom taught me how to make grilled eggplant chili paste. I love eating it; it's delicious and really flavorful, with a wonderful aroma from the grilling.

You can make this classic, beloved flavor just by dissolving seasonings in hot water. Feel free to add pepper or garlic to taste.Recipe background:I used to make this with a more elaborate method, but when I tried using just the minimum ingredients, it turned out simple and delicious! This works too! Chinese soup base is amazing. At home, I use a Chinese soup base paste.For the noodles this time, I used pasta cooked with baking soda to mimic Chinese-style noodles, so they turned out a bit thicker and straight.

Make the paste and freeze it. This way, you can quickly make bagna cauda or garlic mayonnaise. It can be stored in the freezer.Origin of this recipeI make the paste to use for bagna cauda or mix it with mayonnaise to make garlic mayonnaise. I make this paste when I have a large amount of fresh garlic.

Here is the way I make fresh panang curry paste. I use mortar and pestal for a small amount of paste. You can use your food processor if you increase the amounts in this recipe by four, so the processor blade can grab the ingredients. Paste is easy to scoop even when kept frozen.

By making yomogi into a paste and freezing it, you can easily use it for mochi or bread, etc. (^_^)/The origin of this recipe: I often get asked about it, so I wrote it down as a memo♪

This would be wonderful with a jalapeño pepper, red/ green bell pepper ( hubby has a allergy to peppers so I couldn’t use) fresh pineapple would be good to ( I used a can for convenience)

The soup I had at my favorite kamo-nabe (duck hot pot) restaurant was very tasty, so I tried to recreate it in my style.This turns into a mild soup base since I put lots of bonito flakes.Adjust by adding some water at the end if you think it's too salty.It's yummy with yuzu pepper paste. Recipe by Karin mama cchi