You say winter, I say leek! I came up with a recipe that brings out the yuzu pepper flavour.It's best with a generous amount of yuzu pepper paste.It has 270 calories per serving. Removing the skin from the chicken cuts the amount of calories by 20% For 2 servings. Recipe by LOVELOHA

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

We received some delicious yuzu pepper paste as a gift, so I thought up this recipe using bean sprout namul as the inspiration.Adjust the amount of yuzu pepper paste to taste. For 2 servings. Recipe by EnjoyKitchen

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

A marinated Japanese leek dish I had at a veggie restaurant once was so delicious, I wanted to come up with my own easy version using ponzu.Since I love leeks in the winter when they're in season, I make a huge amount and keep a stock of this dish in the fridge.It's best if you sprinkle on a generous amount of Krazy Salt.Use the leftover marinade as dressing for salads or carpaccio. Recipe by Azuki milk

Usually the dish is made with prawns, but I omitted them and just used avocado. I love the texture of cooked avocado.When cooking the avocado, don't shift it around the pan too much. Recipe by Mawaru7

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 bought a ton of Japanese leeks at the morning market with the mud still on them.They're so easy and delicious! I made these since I wanted to eat a lot.These got all eaten up!! My husband loves them, too.I posted this as a memo to myself.The white part of the leek is packed with fragrant enzymes that helps improve blood circulation.You can also grill the Japanese leek on the grill or in a toaster oven.I use rice vinegar (Mitsukan brand), but feel free to use your choice of vinegar. Recipe by Isakochin

I took a hint from the yakisoba dish my yuzu pepper-loving husband made for me.You can omit the sakura shrimp if you like, but if you are using them, crush lightly between your fingers to bring out their flavor.You can use somen noodles instead of yakisoba noodles to make "somen champuruu" (Okinawan stir-fry). Recipe by Kayotsuko

I love flour-based dishes, and had a craving for an easy and delicious treat.The key to this recipe is baking powder, so don't leave it out. For 2 servings [or 1 generous serving]. Recipe by Beru

I came up with this healthy and easy recipe that is packed with nutrients.You can substitute any boiled beans in place of the mixed beans. Adjust the amount of yuzu pepper paste to taste. Recipe by caramel-cookie

Everybody in my family caught a cold... so I made a soup to warm the body with ingredients that help fight off colds.Add grated ginger right before drinking so that you can really taste it and it's delicious.You don't have to add pork, but the juices come out from the meat and adds savory deliciousness Cook with the ingredients (carrots, mushrooms, Chinese cabbage, etc) in the fridge! Recipe by Ryo---ko