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 just came up with this recipe off the top of my head.This is an easy recipe that just requires you to boil, cut, and mix the ingredients together. It's also delicious with some bonito flakes. Recipe by Yuuyuu0221

I got this idea from a cold soup recipe. I added leftover miso soup to make my own version.The dashi stock is nice if you use iriko (dried sardine) powder, or if you grind the dried sardines with a mortar and pestle before adding. Recipe by Yuuyuu0221

I've always served this as the last course of a feast, as well as when we're fighting summer fatigue. My son is rather worn out from his sports club activities... so I feed him this.If you like it, add dried shiitake mushrooms to the dashi stock for even more flavor.If you don't like chicken, you can omit it... but chicken is also full of umami.Be sure not to serve the umeboshi pits.I think that plain umeboshi that's not sweetened with honey tastes better... but it's up to you.You can use shiso leaves instead of green onion as garnish/topping. Recipe by Ruzu mama

I wanted to eat something tasty and nutritious.A soy sauce-based dressing goes well with this!The amount of sesame seeds depends on your taste, but I recommend a lot. Recipe by Purobansu

My mom always made this during the summer.If you mince the mulukhiyah with a knife, the sticky texture will come out. Recipe by Jina shufu

My family loves soup. Simmered kabocha squash isn't too popular, but turn it into soup and it's gone in the twinkle of an eye. I make this recipe without hesitation whenever I have a lot of kabocha squash.If you put the piping hot onion soup in the food processor it may explode, so process in batches. If you like the soup to be really smooth, I recommend processing all the soup. Recipe by SCRUMPCIOUS

You ate too much earlier and want something light for dinner? Here's a nutritious and yet tasty soba recipe for you!

In japan, it is popular to have soumen( thin noodles) in summer with ice. Cool down and feel summer!

I do this to store my homegrown vegetables for a while.I love pickles, so once I start eating, I can't stop.They're great for bento!Consume within 3 days-1 week of making them.You could try just pickling the cherry tomatoes, since kids love them.The taste is rather bold, so adjust it to your liking! Recipe by Nori mama 1109

I wanted an easy way to make just one more dish...So I thought of something to use natto, a favorite of mine with ingredients that I already had on hand.Just mix it together!!There's no hints.Use as much mustard as you'd like. Recipe by bobitin

I like eating natto with umeboshi, so I wondered about making it into fried rice...By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo