I use this as a side dish very often since the colors are so lovely. It will keep in the refrigerator for several days so you can also make it in advance. The celery leaves or parsley create a nice colorful and flavorful accent, so don't leave it out.You can roast the peppers as long as you want - very tender peppers will be sweeter and more delicious. If making only a small amount, you can cook them right on an open flame! The point is to cook them until browned so that the skin will easily peel off. Since you can taste the natural sweetness of the peppers if there isn't too much vinegar, I dilute it with some water. For 4 servings. Recipe by Heartful Kitchen Rei

I had some eggplant and peppers leftover from making ratatouille the other day, so I made a marinade.When cooking the eggplant, don't worry if the surfaces dry out since the ingredients will be added later.Omit the Japanese mustard if you prefer. Recipe by NohohonchaPC

I've been making this bell pepper dish for a long time.This also good with shishito peppers.If using large peppers, double the amounts of the flavoring ingredients. Recipe by Yuuyuu0221

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

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

Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.

I came up with this recipe since bell peppers were on sale and I wanted an easy way to prepare them.Be careful not to heat the bell peppers too long in the microwave.I used sweet umeboshi with an 8% salt content. Recipe by EnjoyKitchen

I received lots of bell peppers and wanted to use them up.This time I made it with 1 small yellow bell pepper and 2 red bell peppers. It was tasty with 1 teaspoon of shio-konbu. Recipe by Yunyatomomo

I have always eaten this Japanese recipe. Please use delicious domestically-produced pork for events or for dinner guests.Make sure to cleanly wipe remaining grease. Add water in the sauce in Step 5 if there is not enough broth.500 g x 2 bottles produces this broth. Recipe by Daimajo

My husband hates green peppers, but he said these were delicious.The key point is to dust the peppers with flour before stuffing with the meat mixture to prevent separating during cooking. The other important thing is to reduce the sauce well. Since it's coated in a sweet teriyaki sauce, you won't taste the bitterness of the peppers. Recipe by kojyu

I made this from freshly picked eggplants I received from my sister.I used10-cm long, plump eggplants.Adjust the amount of soy sauce for the grated daikon radish to taste. Recipe by Ha-tannookkasan

I love all types of onions, so I enjoy coming up with various way to cook them.After rinsing the leek, blot excess moisture with a paper towel, otherwise oil may spatter.In Japanese, the word for Japanese leek is "shironegi" (white leeks), which is the same as "naganegi" (leeks). Recipe by putimiko