Sakana to tofu, kimuchi no sattoni / quick-simmered fish, tofu and kimchi

A yummy no-brainer dish with fresh fish. Kimchi works great as seasoning in this dish.

Yasai chuka yakisoba / Chinese stir-fried noodles with vegetables

Slice any vegetables you find in your fridge or on your kitchen counter and throw them in! The flavors of multiple vegetables blend together and give mild depth to this common dish. Dried shiitake mushrooms add an extra earthy note.

Asupara no shiraae / asparagus with tofu sesame dressing

Juicy asparagus dressed in slightly salty tofu dressing with ground sesame seeds. Another great little side dish that allows you to enjoy asparagus in season.

Reviving deep-frying oil with umeboshi pickled plum

When the same oil is used repeatedly for deep-frying, it gets darker and  thicker (higher viscosity) and starts to smell, especially when used to deep-fry seafood or meat. Adding some new oil to used oil every time you deep-fry is one way to slow down the deterioration process. Another effective method is to deep-fry umeboshi pickled plums.

Soramame to kani no tamagoyaki / omelet with fava beans and crab

Slightly bitter fava beans give the omelet color and texture. Peeling off fava bean skins takes a bit of time, but with crab meat, this omelet is worth the effort.

Sansai gohan / rice with mountain vegetables

A kayaku gohan (rice with assorted ingredients) featuring warabi bracken. The various textures and tastes of ingredients come together in mellow sweet rice and aromatic soy sauce.

Kakitama oroshi no misoshiru / egg flower and grated daikon radish miso soup

Grated daikon radish makes egg miso soup super soothing yet substantial. It’s great when your stomach feels tired or when wanting something mild that warms up your body.