Our family's way to enjoy sweet onions is to eat them raw, and as simply as possible.I usually use soy sauce, but this time I tried using shio-koji. A bit of soy sauce is added for fragrance.To keep the sweetness and the nutrition of the sweet onions, don't soak in water.When this is freshly made, the harshness and sweetness of the onion are well defined, but as it rests the sweetness becomes more dominant.Drink up the liquid too! This ohitashi will help keep your blood clean. Recipe by Mimato

I hate to throw away the greens from the turnips because they taste so good! One of my favorite ways to cook is to make a "Ohitashi" dish which is simply cooking vegetables in a light Japanese broth ("dashi"). The broth is the made flavor, so it's best to make a good tasting homemade broth (not instant!). I'll show you how to make a broth with katsuo-bushi (bonito flakes) here ^^

Personally, I'm not such a big fan of okra, but Mrs Wyrm is. One day we ate at our favourite Japanese restaurant and we were served a side dish of marinated okra salad that she found wonderful. I've tried to replicate that here. Originally based on a recipe from Just One Cookbook by Namiko Chen, with some changes based on Mrs Wyrm's preference for well-cooked okra, and hints from Ishikawa-san, the chef at our favourite restaurant. 🇯🇵

I like mulūkhīya, and just came up with this recipe. It's nice on cold rice and with chilled dashi stock.It's convenient if you boil a lot of mulūkhīya and okra for 1 minute, then chop and freeze it so you can use it whenever you like. This dish is also tasty with a little shio-koji. Recipe by Yuuyuu0221

If you keep a stock of the sauce, you can refrigerate it and use it to easily make soups, kimchi or stir-fry, while also using up left-over vegetables. I have been using Wei-pa soup base paste since I became a housewife 30 years ago. When I first started using it, it was a magic seasoning only available behind the counter at a certain high-end supermarket in Kobe.Instead of Wei-pa, you can use Dashida Korean beef stock powder or chicken soup stock, and it will turn out just as delicious. Recipe by kebeibiko

This is my mother in law's recipe.The konnyaku will taste better and lose its distinctive odor if you boil and drain it first. For 2 servings. Recipe by rriioo

This is a popular dish in my house.※ Boil quickly or smaller okra.※ If you cool it quickly using a fan, the colour will be preserved. ※ If you don't rub salt on the okra, add salt to the boiling water. ※ If you are in a hurry, run cold water over the okra until cooled, and pat dry. Recipe by Yuuyuu0221

I came up with this recipe on the spot using ingredients I already had on hand.Don't over-boil the mulukhiya leaves. Recipe by Yuuyuu0221

I came up with this idea on a whim.It also tastes great topped with a soft-set egg.You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes.Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221

I rearranged a recipe that came with the pressure cooker, which I bought 15 years ago.Please be careful not to stuff too much mochi sticky rice into the squid.Please freeze the leftover tentacles and use for a different dish or use in this recipe and simmer with the squid. Recipe by Yuuyuu0221

I ate this all the time growing up. Because of the prepping method, the milt doesn't smell fishy and is very easy to eat! Use whatever cod milt you like (madachi or sukedachi).Cod milt becomes tough if you cook it for too long, so get very fresh milt and stop cooking it when it's still a bit raw for the best flavor.It's a bit gross to look at, but once you eat it, you'll be hooked. Try it in hot pots too. For 2 servings. Recipe by Manacchi

The cookbook version of this recipe was too strongly seasoned, so I always season it my way now. The flavor is different every time. I wanted to remember how I make it, so I measured out the seasonings and wrote it down here.- I used light soy sauce because it makes the flavor of the dashi broth and the color of the komatsuna turn out beautifully. - I like that komatsuna doesn't have to be blanched because it doesn't have bitterness.- You'll get more water-soluble vitamins because the short cooking time keeps them from cooking off. This recipe yields enough to fill one small-medium sized bowl. Recipe by Kichiri-monja.