My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

This recipe was taught to me by my mother.Adjust the amount of sugar to taste. If you have time, you can simmer all the ingredients except the yuzu. After it cools, mix in the yuzu juice. It's also fine to make it without the yuzu, and it's also delicious made with sushi vinegar. (Use 4-5 tablespoons and add sugar to taste).See. Recipe by Yuuyuu0221

When we had this at my husband's grandmother's place, it was so good that I asked for the recipe.I always thought that this dish was meant for the New Year's feast, but realized that eating it in the summer is really refreshing and tasty.When I brought it to a BBQ, it was really popular with my Australian friends."Use top quality vinegar" is the helpful hint from my grandmother-in-law who taught me this recipe.It takes a lot of work to cut thinly, but it pays off with a very delicious namasu.In winter, top with a little bit of yuzu to make fragrant. For 2 small bowls. Recipe by akimidori

I try my best to garnish my celebratory dishes with natural leaves and flowers.I made these to be both decorative and edible.You don't have to soak the lotus root in vinegar water if you don't have time.When peeling the skin from the lotus root, make sure to remove the blackened parts well. For about 6 people. Recipe by Momora

Using my family's favorite ratio for amazu (sweet vinegar) dishes, I made this red and white salad for New Year's.The key to making it delicious is to firmly squeeze out the water after the daikon and carrot have wilted.◆Other amazu (sweet vinegar) dishes ◆Turnips Marinated in Amazu;Myoga Marinated in Amazu; Recipe by Banyangarden

This is based off a recipe I saw in a book. I revised it and make this dish every year.The key is not to squeeze out the excess water too tightly. Recipe by jun120121

I make kobumaki every year for New Years. I change up the filling every year, and this year I used lightly seasoned chicken.The chicken is easier to roll if it's frozen in advance.Wrap the kombu and kanpyo loosely, since the kombu will swell while cooking.If you skim off any scum or bits of kombu that float to the surface diligently, the rolls will have a nice clean finish.I used chicken breast this time, but you can use salmon, pork, half-dried herring, wakasagi (a type of small fish), grilled haze fish, or whatever you like. For 15 rolls. Recipe by Keyua

This is very pretty so I make it every year. Use as a side dish for a contrasting texture and flavor.This surprises people since the flavors of each kind of lotus root are so different. At the same time it helps the digestion. Give it a try. Recipe by moriam

This is a delicious wintertime simmered dish. It's great in special occasion bentos for sports festivals or picnics, too.Prep the vegetables properly. Bamboo shoots added to the mix would be delicious, too. Please cut the vegetables anyway you like. The key is to add the meat at the very end. For 4 servings. Recipe by Taunbi-

I wanted to make cute looking osechi!I also have a blog! I cook with my 3 year old daughter! Please take a look (it's in Japanese).Easy Home Cooking With a Childhttp://ameblo.jp/kantan-uchigohan/ For about 4 servings. Recipe by Kodomoto Tsukuru Uchigohan

This is one of my mother's basic osechi (New Year's feast) recipes. I love this, so I always make this for osechi.If you dust the meat rolls with flour before cooking them, the flour it will thicken in the sauce, so that it coats the meat better.You can use any kind of vegetable you like in the middle of the rolls! They're delicious made with celery. Recipe by Rikaminto

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King