I learned this recipe from my mother when I moved out of the house and wanted to remember the flavors of home.No hints in particular. Please adjust the flavors to your taste. You can make this with silken tofu, but it may become rather watery; If you're concerned about it becoming watery, you could use defrosted tofu, which eliminating the excess water easily and change the texture too. It's up to you! For 2 servings. Recipe by si-tan

As my grandfather loved udon noodles, my grandmother made them year round. As she has aged, she no longer makes them regularly, but they really take me back. I replicated her noodles and uploaded the recipe here!I ate these noodles with my DIY noodle dipping sauce, which is also based on my grandmother's recipe.-You can roughly measure the ingredients. Add enough water so that the dough comes together.-I recommend using all-purpose flour. You could use cake flour, but it won't be as chewy.-I've added tips to each step, so consult them while you're making these. Recipe by Myajima

My grandfather never cooked, but the tamagoyaki he made for me once was so delicious, so I tried recreating that flavor. It's a recipe filled with memories.I prefer a cast iron frying pan for this so I use a generous amount of oil. If you're using a non-stick pan, please adjust the amount of oil to however much you think you'll be needing for even cooking and to keep the egg mixture from burning. Sesame oil is the key to the flavor of this tamagoyaki, so please use at least a little. For 2 servings. Recipe by Orange Day

My father used to eat miso soup like this... I didn't think anything of it when I was a child, but when I eat it like this now, I realize that it's deeply etched into my memory.This method works well with asparagus, potato and other spring vegetables besides cabbage, so please give it a try.My father always used plenty of margarine. For 4 servings. Recipe by Oka-san

Ginger is in season. I love ginger, so I like to have agedashi tofu with lots of flavorful ginger and daikon radish added. Ginger is good for your blood pressure and speeds up your metabolism.Add the ginger and grated daikon radish at the end of cooking; do not boil them. I make the sauce very thick, but if you would like it thinner, use 1 teaspoon of katakuriko dissolved in an equal amount of water. Recipe by pappatyan

This was passed down from my grandmother to my mother, then from my mother to me. Recipe by ayabian

We usually served the thick fried tofu pan-fried. It's simple, but we all love it. One time, I tried this different way of seasoning it, and my family ended up loving it, so I wrote it up into a recipe.Red miso works best here. For 2 servings. Recipe by Nacchi sencho

My boyfriend taught me this recipe ♪We love myoga ginger.This recipe is for about 2 servings.Adjust the amount of dashi stock and miso to the servings. Recipe by naomixx

This recipe is adapted from from Pan Fried Pork With Ginger Miso, using the sauce. Ginger miso sauce marries well with tofu too.None in particular. For 2-3 servings. Recipe by annnnn

It was so hot one day, but I still wanted some miso soup with dinner...so I whipped up this miso soup. My husband loved it, so I uploaded the recipe.It's very easy so I don't have any tips, but I find it a bother to chop things so I just rip up the shiso leaves straight into the miso soup bowls. For 3 servings. Recipe by Dorayuuku

This is the miso soup that I make at home when I'm in a rush! Recipe by Baundo

You can make this easily with the ingredients in your kitchen.Even if the tofu crumbles a little, it's still delicious when mixed with the sauce. Recipe by Arisumii