Kaki no dote-nabe / hot pot with oysters, broiled tofu and vegetables with miso

Miso is pasted along the inside edge of the pot so you can adjust the taste as you eat. The combination of oysters, miso and a squeeze of lemon is warm yet refreshing. Vegetables, broiled tofu and other ingredients contribute to the mild broth, making this hot pot very satisfying.

Kinokojiru (shoyu-jitate) / assorted mushroom soup (soy sauce flavor)

A mix of mushrooms gives this quick soup a complex flavor.

Kinoko no iridofu / scrambled tofu with mushrooms

The earthy taste of shiitake, the subtly sour and fruity flavor of enoki, and the delicate woody tang of oyster mushrooms turn this easy everyday tofu dish into a rich tapestry of flavors.

Kinoko no namuru / mushroom namul saute

Dried shiitake adds a deep flavor.

Kimchi chijimi / jijigmae Korean savory pancake with kimchi

Finish up kimchi in the fridge!