Month: July 2021

• 

  Lemon Kanten

• 

  Okoko (Base for Pickling Vegetables)

• 

  Kaibashira No Tsukudani (Scallops cooked in Shoyu)

• 

  Tsukemono (Base for Preserving Vegetables)

• 

  Konbu No Tsukudani (Seasoned Seaweed)

• 

  Hanagiri Daikon No Hari-Hari Zuke (Pickled Dried Turnips)

• 

  Pickled Ginger

• 

  Hakusai No Sokuseki Zuke (“Quickie” Pickled Won Bok)

• 

  Shiso No Mi Tsukudani

• 

  Watercress-Turnip Relish

• 

  Moyashi No Su-Karashi Ae (Pickled Bean Sprouts)

• 

  Daikon To Daikon No Ha No Tsukemono

• 

  Kurome

• 

  Katsuo No Namaboshi

• 

  Kayaku Udon (Noodles with Vegetables)

• 

  Oda Maki Mushi (Noodles in Custard)

• 

  Hiya Somen (Cold Somen)

• 

  Fish with Somen

• 

  Nabe Yaki Udon

• 

  Uzumaki Tamago

• 

  Chawan Mushi (Custard made with Stock)

• 

  Hikiniku To Tamago No Atsu Yaki (Baked Ground Beef and Egg Loaf)

• 

  Nira No Tamago Toji

• 

  Pickled Cucumber Stuffed with Radish

• 

  Cucumber Namasu (Cucumber with Vinegar Sauce)

• 

  Nasu Karashizuke

• 

  Chirimen-Iriko with Suri Daikon

• 

  Yama-Imo Sanbaizu (Mountain Yams in Vinegar Sauce)

• 

  Tekka Miso (Fried Miso with Gobo)

• 

  Greens with Sanbaizu (Greens with Vinegar Sauce)

• 

  Yasai Amazu (Vegetable Dish)

• 

  Lima Beans