I learned that this rice is a Shizuoka-only thing for the first time when it was featured on TV! I made it for the first time in ages. It's a very nostalgic dish for me.Whenever we had a town potluck, I always made this. I always made it by eyeballing the ingredients so it has a slightly wet texture, but that was actually quite good, so I think you can cook the rice with a bit more water than usual. Adjust the amount of soy sauce and sake to taste. Recipe by Takemomofaito

Sweet Rice Wine 270g: Carefully selected Taiwanese glutinous rice is fermented at low temperatures using traditional methods, resulting in a naturally sweet flavor with a hint of wine aroma. ■ Double Clean Certification ■ No Preservatives ■ No Artificial Colors ■ No Added AlcoholBenefits of Sweet Rice Wine: Made from fermented rice and yeast, the alcohol in sweet rice wine can promote blood circulation, improve complexion, and speed up metabolism. It is rich in glucose, vitamin E, B vitamins, calcium, magnesium, zinc, and dietary fiber, which help boost metabolism and improve blood health. It is also beneficial for postpartum recovery, making sweet rice wine egg a popular winter dessert choice.

It's always suitable for lunch and dinner party""Bon appit""

Do these not say " Happy Easter ". So easy. What a pretty Spring colored Treat..

This luxurious rice dish is packed with the deliciousness of seasonal scallops from Hokkaido. The scallops are added later, so they remain plump and juicy. The aroma of butter and soy sauce is irresistible.Origin of this recipeThis recipe was created in response to a request for a rice dish using seasonal Hokkaido scallops that can be made in a rice cooker. The plump texture and rich flavor of Hokkaido scallops, combined with the buttery taste, make the rice exceptionally delicious. It's also a great dish for entertaining!

Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

I remember this recipe was once introduced in a TV show, but I didn't write down the ingredients and instructions. So I adapted into my taste. Recipe by yamita

Made some modifications to it from my 1st recipe. From my first edition the batter made the chicken too slimy. Although at the time, I only had bone-in chicken wings and the flavor was perfect.

Homemade rice wine is simple to make and the taste is absolutely delicious. Most importantly rice wine is such an important ingredient for so many dessert and soup recipes. Nothing is better than a cup of warm jiuniang soup in this fall.

A special rice dish prepared to celebrate festivities