I wanted to use up the kombu seaweed left over from making.I used kombu left over from making kombu dashi stock, but it would be tastier if you use fresh kombu. Use your choice of fillings. Recipe by TheCheshireCat

This is a medieval recipe

A rich source of dietary fiber, vitamin C, calcium and B- complex viatmins✔️spicy-cum-tangy taste✔️tempting looks✔️

Since I love pickled lotus root, I make it often, even when it's not for a new year's feast. This recipe incorporates my preferred degree of sourness and sweetness.Parboil for 3 minutes to retain the crunchy texture.Turn on the heat, reduce to low after it comes to a boil, then simmer for 3 minutes.As long as you use a drop lid, the lotus root doesn't have to be completely immersed in the liquid. (They can stick out about 3 mm.) Recipe by hawaiipine

Kinda like potato but it has a very good distinct taste

I love lotus roots!I cooked it with vegetables I had at home, and made a delicious dry curry.I made this dish with the ingredients I had at home. You can use any vegetables.But please use lotus root. Recipe by rubi0314

My beloved daughter loves this dish!Since the sauce has miso, keep simmering over low heat only. Otherwise it will burn. If you want to cut down on the cooking time, use a pressure cooker. For 2 servings. Recipe by Ha-tannookkasan

I figured I would make a curry flavored niku jaga with pork, taro potatoes, and shimeji mushrooms etc., but I changed my mind, and made Japanese-style curry . This is superb if you eat it while breaking apart large taro potatoes. I am really happy with how thus turned out.Using konbu seaweed broth works really well for the soup stock. The burdock root also produced a nice aroma for the broth . Burdock root+taro potatoes+shimeji mushrooms+pork etc. is a good combination, and are indispensable ingredients. For 9 servings. Recipe by Okaraseijin

Oh my God, believe you, rice will kill me for real. Anyway I just love it.

I originally thought I was going to make ‘simple chips = suage’ but I changed my mind to add ‘wasabi furikake’ at the last minute and turn out to be a great hit. My husband couldn’t tell what I used😆 but he liked it a lot✌️

Roasted vegetables to me is like a method of reduction to intensify the flavour of what you are cooking. Carrot flavours are more noticeable along with the potatoes and onions.