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From the Kitchens of Our Kūpuna
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From the Kitchens of Our Kūpuna
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Japanese Foods – Hui Manaolana (1951)
Age Tofu Yasai An Kake
Ankake Tofu (Boiled Tofu With Thick Sauce)
Anmitsu
Awa Yuki (Kanten)
Azuki Koshi An (Sweetened Bean Paste)
Azuki Meshi (Rice With Red Beans)
Baked Chicken
Baked Fish
Barazushi or Ochirashi (Vinegar Rice With Vegetables)
Barbecued Meat
Basic Miso Soup
Broiled Small Fish in San-Bai-Zu
Buta Osumashi (Clear Pork Soup)
Butaniku No Satsuma-Age (Fried Pork Pieces)
Butter Yaki
Butterfish Teriyaki
Cabbage Goma Ae (Cabbage with Goma Sauce)
Cabbage Karashi Miso (Cabbage with Mustard & Miso Sauce)
Cabbage Rolls in Dashi (Sauce)
Chagai (Riced Cooked in Tea)
Chawan Mushi (Custard made with Stock)
Chichi Dango
Chichi Dango #2
Chicken and Vegetable Zosui
Chiri (Fish & Tofu Soup)
Chirimen-Iriko with Suri Daikon
Chosen Ame
Clear Soup With Butterfish
Cucumber Namasu (Cucumber with Vinegar Sauce)
Cucumber Sumiso
Daikon Sumiso Ae ( Turnips in Miso Sauce)
Daikon To Daikon No Ha No Tsukemono
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