Mini tomato no shoyu doresshingu marine / cherry tomatoes marinated in garlic soy sauce dressing

Cherry tomatoes make a pleasant, fruity little side dish for Asian meals.

Warabi, konnyaku, satsumaage no itameni / saute-simmered bracken, konnyaku yam cake and deep-fried fishcake in broth

Somewhat crunchy warabi bracken makes a good contrast to tender fishcake and soft yet chewy konnyaku yam cake. A tasty, low-key companion for plain steamed rice and sake.

Kasetto konro / table-top portable gas stove

The compact table-top portable gas stove is incredibly handy for the nabe hot-pot season. Nabe is all about enjoying food cooking right in front of you with family and friends, and a portable gas stove makes it so easy to have a good time at your table.

These stoves take butane cartridges. Cartridges used to be available only at Asian supermarkets but are now available even at our local outdoor shops.

Arugula to kabocha no gomasoosu-gake / arugula and kabocha pumpkin with sesame sauce

When you want something lighter than gomaae, this is a good option. The sesame-like nutty taste of arugula is a natural with sesame sauce. You just need to counter it with naturally sweet, in-season kabocha pumpkin. Lots of fresh green arugula also helps to lighten up the pumpkin, which could taste a bit heavy because of its starchiness.

Kobashira, shiitake, mitsuba no kakiage / mixed tempura with bay scallops, shiitake mushrooms and mitsuba

The classic combination of kobashira bay scallops and mitsuba is stunning in tempura. Shiitake mushrooms add an earthy note and tender texture.

Atsuage no guriru, yasai ankake / grilled deep-fried tofu with thickened vegetable sauce

An, sauce thickened with potato starch, quickly transforms atsuage into a more satisfying dish with a mild flavor. 

Kyuri to hanaho no sunomono / Japanese cucumber and perilla flowers in sweetened rice vinegar

The softly refreshing taste and aroma of pink shiso flowers add a pleasant touch to this standard kyuri dish.