Sekihan / steamed sweet rice with azuki beans (rice cooker version)

Celebration rice, sekihan, also tastes good on ordinary days. While sekihan is traditionally steamed over boiling water, it can be made in a rice cooker, too.

Kobujime / sashimi sandwiched in kelp

A specialty of my hometown. Fresh fish takes on an amber hue and the aromatic taste of kombu kelp.

Tom cooks 3: Tofu no chige (jjigae stew with tofu) – Round 2

Tom doesn't mind cooking things he likes to eat, so he decided to try jjigae Korean stew once again.

Since he cooked it not long ago, he stayed calm (at least at the beginning) as he reviewed the recipe and gradually collected ingredients from the fridge and put cazuelas (clay pots) on the stove.

Burokkorii to karifurawaa no sarada, tamanegi doresshingu / steamed broccoli and cauliflower salad with onion dressing

A quick salad with a common combination of broccoli and cauliflower. Onion dressing adds a nice final touch.

Tamanegi doresshingu, goma-aji / onion dressing, sesame flavor

Finely chopped onion adds subtle sweetness.

Baanya kauda / bagna cauda

Bagna cauda sauce tastes great with any vegetable and oven-fresh bread. Here is one example.

Bagna cauda sauce

Aromatic dipping sauce for seasonal vegetables and bread. Our version is made with cream for a mild flavor.