Nukuyakko, hanaho to jako no irini-zoe / warm tofu topped with saute-simmered perilla flowers and young dried sardines in broth

Aromatic perilla leaves and flowers make a nice topping for tofu. Young dried sardines add some crunch.

Warabi no shiozuke, shionuki / salted bracken, desalination

You can preserve fresh warabi bracken in salt for a year-round supply. Salt-preservation is one way to neutralize the harmful substance in warabi. All salt is eliminated before use.
There are two steps in salting: the first salting is to get rid of the water in warabi, and the second is to preserve it.

Warabi to age no nimono / bracken and thin deep-fried tofu in broth

A low-key side dish that brings back memories of the old days. This time prepared with salted preserved bracken, and this dish has a contrasting texture of soft deep-fried tofu and crunchy bracken.

Saibashi, moritsukebashi, toribashi / cooking, plating, and serving chopsticks

Once you master the technique of maneuvering chopsticks, they become like a second set of fingers when cooking and serving.

Saibashi cooking chopsticks

Cooking chopsticks are longer and sometimes thicker than those used for eating (regular chopsticks are 22-24 cm long). Many are made of bamboo. Wooden and metal ones are also available.

Ninjin no gomazuni / carrot simmered in vinegar soy sauce with sesame seeds

Slightly sweetened vinegar highlights carrots’ soft sweetness. Make this dish ahead of time, as the full sweetness comes through after it cools.

Kinokojiru (miso-jitate) / assorted mushroom soup (miso flavor)

A variation on mushroom soup using assorted mushrooms. Sauteing mushrooms first in sesame oil brings out their mellow flavor together with a complex earthy note. White miso enhances the mellowness, and red miso adds a sharp bite.

Fukashiimo / steamed potatoes with butter

A typical dish to enjoy the fresh harvest of the year. Usually eaten as a snack.