Cucumber Sticks with Miso Paste

Since I don't really like pickles, I came up with this side dish as an alternative.Either cut or crush the cucumbers -- prepare them as you'd like! Recipe by Poyo mama

This is a recipe I learned from my favorite izakaya (kind of Japanese pub). I loved it so much I made the ladies at the izakaya teach me, haha.

■It takes time, but the method is simple■ Spicy green chili miso is delicious on freshly cooked rice. Also great as a snack.The story behind this recipeI once bought 'Grandma's Green Chili Miso' at a roadside station, and it was so delicious that I decided to try making it at home based on the ingredients list.

Miso eggplant is usually deep fried or roasted in the oven before coating with miso paste. Using this method of microwaving without covering the dish, gives the eggplant a similar texture without the oily mess. And also works well if you do not want to switch on your oven. Takes less than 10 mins! Recipe is modified from a Japanese website.

This is on an izakaya (Japanese pub) menu!The wiener sausages are fried in the mayonnaise, so you do not need oil. Recipe by Mikie recipe

This was an "otoshi" (amuse-bouche or free appetizer) at an izakaya (Japanese gastropub) we went to the other day! I think it was like this...Delicious and addictive! Recipe by Tora&torarano mama

This is the type of food that you expect to see at izakakaya restaurants as appetizer called “otooshi”. While you look at the menu thinking what to order, you get something to munch on. Isn’t it great?!

I'm not sure if you can get fukinoto (a.k.a. butterbur sprouts) outside of Japan/Asia, but if you do find some, this is a classic Japanese recipe for fukinoto that's easy to make. In Japan, it's usually eaten with steamed rice or rice balls (onigiri).Fukinoto is a wild plant that pops up in the spring in the mountains and fields and people go out and pick them for cooking. Another popular way to cook this plant is tempura!

Eggplant becomes overly-greasy when fried, but if you just bake it it feels like it's missing something. I brushed the tops with sesame oil before baking.The sesame oil adds fragrance and prevents the baking eggplants from becoming overly dry. Recipe by Okakichi

I wanted to think up a recipe using shishito peppers that would be easy and work in bentos.Don't over-cook the shishito peppers. They'll be tastier if you stop while they're still crispy.Don't use white miso. It doesn't work in this recipe. For 2 servings. Recipe by Poron526

I love the Chinese chive miso paste that is always out on the table at my local Chinese restaurant. So I tried to recreate it at home, relying on my taste buds. The restaurant's version is sweeter, but I made mine spicy. Adjust the amount of spice to suit your taste!The trick is to strain the water completely from the chives and leeks. It has a long shelf life if properly stored. To save time, mix the ingredients directly in the sterilized jar. That way, you can double the recipe in a jiffy. This is a foolproof recipe, even for beginners. The taste improves after 24 hours. Recipe by Recoty

I've been making this sauce since I was a child, since I was always assigned the task. It's that easy.When you add the water, you may want to put a little in first to dissolve the miso, then add the rest. For 1 serving. Recipe by zakkiiM

I made this at Kaze-Cabin Farm during their Wonderland Program, with Miho Ando of Marmelo as the instructor.Try it with white rice!If you want to save time, sauté the vegetables in sesame oil before mixing them into the miso.A generous amount of chopped scallions also goes well mixed into the miso.If you don't have access to any magnolia leaves, try grilling the miso on aluminum foil. Recipe by Kaze cabin nouen

I'm currently hooked on pan-fried mock yakitori. I uploaded a new sauce recipe.Nothing complicated since it's so easy. Recipe by Kyoku

They serve something called "Miso Mayonnaise Cabbage" at a yakiniku restaurant I go to a lot. It's so delicious I wanted to make it at home.After looking at many recipes, I created a version that tasted good and was as simple as possible.I've included many hints in the steps, but the most important thing is to cook the fat out of the pork belly slowly and patiently. If the heat is too low and the fat is not coming out, you can turn it up a bit until the oil starts to bubble out, then lower the heat again so that the meat doesn't get burned. Recipe by theory

I tried re-creating a restaurant dish. Though they used chicken thigh, I used chicken breast.I thought it was pretty much like adding miso into the teriyaki chicken that I usually make at home.To make this chicken tender, first marinate with sake, sugar and salt then coat with katakuriko.If you don't have the white part of a Japanese leak, it's fine to omit. However the key ingredient to this dish is the green onions. So make sure to sprinkle plenty on top. Recipe by Hokkori-no

I had a delicious stewed dish of chicken and burdock root at an izakaya (Japanese gastro pub). I thought I could give it a fancier touch. Recipe by Mamakura

This chili pepper miso sauce with vinegar is a variation of the Korean "Chogochujang" sauce, which is often used for sashimi and seasoning for other dishes. I uploaded this recipe because when I combined the leftover sauce with some burdock, it came out really tasty. You can use the sauce with fresh or boiled vegetables, boiled meat (chicken or pork), or sashimi. It's really delicious and very convenient to make a lot so that you have it in stock.The main point is to thoroughly remove all of the water from the burdock after boiling. This recipe uses Korean brand powdered chili pepper, but if you can't get any, you can use ichimi chili pepper powder. But Japanese chili pepper is really spicy, so adjust it to taste. You can also adjust the amount of vinegar and sugar. Recipe by Heartful Kitchen Rei

This is a Japanese food that seasoned with miso and stewed pork and vegetables. Enjoy it with everyone!!

This is a convenient all-purpose miso sauce that you can use in dishes. My kids love this as a sauce for rice wrapped with steamed cabbage or lettuce. Add gochujang if serving to adults for a spicy kick.Mix each of these sauces well. If you add the sesame oil in at the end, it's easier to mix. As for the spicy sauce version, adding in some finely chopped leeks makes this extremely delicious, but if you're going to be storing this for a while, don't add them in. Instead, add them in right before you're going to eat it. Recipe by Heartful Kitchen Rei

Recently, I've noticed recipes using sesame oil, and it seems like everyone is catching on. My family loves this recipe, and even those who dislike eggplant should give it a try!The story behind this recipe: Since we are farmers and grow eggplants, we have an abundance of them in the summer. We try to serve them in different ways every day. When I ask my daughters what they want to eat, they always say, 'Eggplant miso soup!' It's a popular dish in our home, and many people who dislike eggplant end up finishing it!

This was a recipe taught to me at the place I worked more than 10 years ago.This recipe works better if you use miso without dashi added. You have to constantly stir the sauce, so I think it is a good idea to make it when you have some spare time. The miso will splatter of the pot and stain your clothes, so I suggest wearing an apron!. Add more sesame oil if you prefer. Recipe by kenken mama

This is a type of food they would serve at izakaya restaurants at first as an appetizer.

I love sesame dressings! I used golden sesame seeds but feel free to use white or black ones if you prefer.You can whip this up really quickly in the microwave and the food will still retain its nutrients. I used a microwave set at 700 W. For 3 servings. Recipe by Kanon mama ('-'*)

I had this at an izakaya (Japanese gastro pub) once and really liked it, so I tried making it.Use ripened avocados. Cream cheese is the best for this. For 2 servings. Recipe by Pukuchan

My husband and I both love namafu, fresh steamed wheat gluten. I think the best way to enjoy namafu is with a dengaku miso sauce.We serve it all the time, to guests, or as a drinking snack when we play "izakaya at home".All the directions are hints and key points really.I've written out the directions so that you can prepare the namafu even if it's your fist time. It's really easy though, a quick dish to make. Recipe by *ai*

My hubby loves red miso dengaku sauce... but I don't like the taste of readymade ones because they seem too harsh to me.Since we both love sesame seeds, I've used this recipe forever.I think this type of recipe already exists out there, but since everyone here loves it so much I uploaded it.Make sure not to over-reduce the sauce in Step 2. If you do and the sauce becomes too concentrated, add 1 tablespoon of water at a time to thin it out. Recipe by *ai*

My previous recipe was created by referring to "Okara Biscotti".Slice the dough before it gets cold at Step 6 for a more beautiful looking cross section.The amount of milk depends on the moisture content of the okara, thus, the wide range in the amount is listed. Add a small amount of milk at first and gradually add more if the dough does not seem to come together. Recipe by tearstar

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

Japanese seaweed salad with sesame and miso dressing is a quick and very refreshing recipe which is perfect to eat during the hot summer weather. I will share with you two different ways to prepare this salad. One with Japanese mustard greens (mizuna); and one with cucumber, red leaf lettuce and tomato.35 years ago in Japan, I was introduced to the Japanese seaweed salad(Kaisou Sarada in Japanese) and fell in love with this dish. An authentic Japanese seaweed salad is not the same as those you get in the Japanese restaurant in the State. If you’ve ever had it, it actually tastes so much better.Video instruction: youtu.be/6XfgAMoe_Gs