Gobo to toriniku no amakarani / salty-sweet simmered burdock root and chicken

The satisfying deep flavor of burdock root meets tender chicken. This tastes great with plain rice.

Konnyaku to tamanegi no itameni / saute-simmered konnyaku yam cake and onion

Among a number of quick konnyaku dishes, this tastes slightly similar to sukiyaki. A nice companion with a rich punch for mild-flavored dishes.

Atsuage to mizuna no mishoshiru / miso soup with deep-fried tofu and mizuna

A hearty yet mild miso soup with basic ingredients. Great on chilly days.

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.

Chikuwa to kinoko no nibitashi / chikuwa fishcakes and mushrooms in broth

An easy dish with a complex, deep flavor from assorted mushrooms.

Kaki to shungiku no kurumizu-ae / persimmon and garland chrysanthemum in sweetened vinegar with walnuts

“Wow!” Tom said, after his first bite. Sweet orange-colored autumn fruit is paired with aromatic garland chrysanthemum, with lightly sweetened vinegar and walnuts smoothly working as a go-between.

Ebi to ginnan-iri mushi-renkon manju / steamed lotus root dumplings with prawns and gingko nuts

Grated lotus root is transformed into soft dumplings by steaming. Prawns add a mild sweet flavor while gingko nuts provide the nutty tang of autumn.