An elderly gentleman, who is one of my drinking buddies eats this cabbage dish every day without fail.1. Cut the cabbage into 1 cm pieces.2. Use plenty of ponzu sauce.3. Don't mix it after adding the ponzu sauce.4. Cover with plastic wrap and let it rest for a day. (Don't sneak a taste.)5. Mix and enjoy. Recipe by FarmersK

Because I love the cabbage in pot-au-feu, I adapted the recipe only using cabbage. Recipe by FarmersK

Sometimes I cook vegetables and fish after soaking it in saltwater that's close to the concentration of seawater. I made coleslaw the same way and it tasted great. Ever since, I use this recipe for coleslaw.■ For napa cabbage, use the stem than the leaves because it tastes better.■ Seawater salt concentrate is about 3.5%. This recipe uses 500 ml water, so use 17.5 g of coarse salt. 1 tablespoon (15 g) + 1/2 teaspoon (2.5 g) will be perfect. Watch out if you're using table salt because 1 tablespoon would be 18 g. Recipe by FarmersK

Making the pickling mixture was difficult, but over a series of trial and error, I finally reached a taste I'm satisfied with.To prepare white boiled cauliflower:put a bit of vinegar to preserve the white color and flour to raise the pot temperature. Flour helps raise the boiling temperature, prevents the cauliflower from falling apart, and also skims the scum. Recipe by FarmersK

I make my own teriyaki sauce and use it with stir-fried pork or chicken to create rice bowl dishes.■ Whenever I go to a tonkatsu restaurant they often serve cabbage with their pork. The cabbage is very thinly sliced, which is an effect that I tried to recreate in this recipe. I use a large slicer that can slice up cabbages. Recipe by FarmersK

These are the cabbage rolls my mother made for me when I was little. They are so soft that you can cut them with chopsticks, and the flavor is soaked in.Step 2: The outer leaves will soften, so peel off each leaf one at a time.Step 3: You can roll these up nicely of you cut a notch into the part where you cut off the stem (as shown in the photo).Step 10: There isn't much broth, so ladle it on the cabbage rolls while boiling. Recipe by FarmersK

I often make a consomme soup with leafy vegetables, especially with Chinese cabbage. Recipe by FarmersK

I stock various canned foods, and always have 5 cans of mackerel in the house. It is very useful and I use it for chirashizushi and simmered dishes etc. I often cook Chinese cabbage without water. I used the flavor of the canned mackerel for seasoning, and it was a delicious dish that went well with rice.I made this recipe to go well with rice. So if you like it lighter, half the amount of soy sauce. Recipe by FarmersK

I wanted to think of a potato salad with lots of cucumber that's also good with bread. The key is to add grainy mustard.Make sure to add the vinegar, wiener sausages, and coarsely ground black pepper while the potatoes are still hot.I usually make a large amount to serve in a sandwich the following morning. It's really delicious. For 4-6 servings. Recipe by FarmersK

We eat homemade sauerkrau simmered with sausages in my house.If sauerkraut has been fermenting for a long time, it becomes sour, so soak it in water and to cut down.I wrote down 100 g of sausage, but you can use less or more. You can also use bacon instead. Recipe by FarmersK

We grow cabbages on our farm, too. When we have a lot I turn 2 to 3 cabbages at once into sauerkraut to preserve them.At Step 5, if you're making this in winter or when it's cold, it takes some time for the cabbage to start fermenting. You can tell it's fermenting when the cabbage turns yellow and has turned sour. Once that happens, proceed to Step 6. In contrast, if you're making this in the summer or while it's hot, it will ferment very quickly. Recipe by FarmersK

The store-bought sweet potatoes are too hard for me, so I made fluffy soft ones.When they are just baked, the dough sticks to the aluminum foil, so remove the sweet potatoes from the tray after they have cooled down.Add the rum to your taste. I recommend adding 2 teaspoons of rum for people who like rum, and 1 teaspoon for other people. Adding rum makes the sweet potatoes taste really authentic and professionally made. Recipe by FarmersK