I thought up a new way to use my freshly pickled umeboshi from this year.I suggest using a thick chikuwa since they give a nice texture. Recipe by Snow*Love

I really wanted to make this into a spiral pattern, but it was harder than I thought, so I made a change of plans.The cheese is difficult to handle after warming up, so please use it quickly after taking it out of the fridge. Recipe by Akikofusuki-

My husband gave me the idea when he used the term "watermelon snacks."Be careful not to mash up the watermelon too much.My favorite is the yuzu pepper paste version. Recipe by Hanamichi

I made this ultimate combination using my favorite ingredients: chikuwa, cheese, and shio-kombu. They're good-looking as bento fillers or one-bite appetizers.Secure the firmly wrapped chikuwa with a toothpick. If you're short on time, use a microwave. (Be careful not to overcook or else the cheese gets wrinkly.) Recipe by Kagocha-

I wanted to make the most out of Chinese cabbage that's often left over from hot pot made the night before, so I made this easy dish.Since the cheese is so rich, I think it's best to use a larger amount of wasabi for the bite. The amount of time it takes to cook the pork will depend on your microwave, so pay attention while it's cooking. Recipe by Necchan

I came up with this simple okonomiyaki that's full of nutrients.After turning off the heat, keep the lid on so that the residual heat will cook the cabbage to a nice and tender finish.This is also good for fully weaned toddlers who are practicing using a fork. For about two 10 cm [3.9 in] cakes. Recipe by *seren*

I made this from what I had in my refrigerator. It was so good I thought I would share the recipe.The sandwich is delicious as is, but you can add ponzu or gelée sauce to it as you like for a different flavour.Instead of bacon, try ham or wiener sausages. You can use different ingredients.You can use melting sliced cheese instead of shredded cheese if you prefer. Recipe by EnjoyKitchen.

I recreated a tempura dish from a supermarket into a cutlet style dish. Since my husband doesn't like chicken cutlet, I added umeboshi and shiso to get rid of the dryness.It will dry out if deep fried for too long, so be careful.You could also use chicken tenders. Recipe by Daimajo

This was an "otoshi" (amuse-bouche or free appetizer) at an izakaya (Japanese gastropub) we went to the other day! I think it was like this...Delicious and addictive! Recipe by Tora&torarano mama

I wanted to make veggie-packed, solid finger food.With these ingredients, you can reheat the pancakes after cooking them. I fry them up, then stock in the freezer. If your child won't eat this, add to rice porridge to make a mixed veggie rice. Recipe by Ayapuchi

My husband is currently on a low-carb diet, at least for dinner! He mutters "I want to east pasta..." every day, so I made this pasta-like dish using things I had in my sparsely stocked refrigerator, and it loved it. So I made it into a recipe.Be sure to stir fry the shirataki noodles to eliminate the odor. Getting rid of the moisture will also make the butter cling to the noodles better.The mentaiko will splatter quite a bit, so be careful not to burn yourself!Adjust the amount of mentaiko to taste.The shiso and green onions are the garnish, so you can omit them if you like. Recipe by Su-ji-&jiru

I whipped this up using seasonings I had on hand, and deep fried them!! When making gyoza dumplings, I always end up with either leftover gyoza skins or the filling. This appetizer goes great with beer!!Be sure to taste the filling before filling in the gyoza skins. If the filling is well seasoned and delicious as-is, you won't need any sauce to go with it. I usually season the filling with "Red Robin" brand seasoning, "Salad Elegance" brand seasoning (I used this to season my pasta salad too), or curry powder. Recipe by Genki jirushi shufu no moto