Cooking rice
The perfect dashi (stock)
Soy sauce
Ponzu joyu and Kotsu mushi
The standard umeboshi: pickled plums
Umeboshi of variety
Japanese vermicelli with dipping sauce
Udon: wheat noodles made in the old-fashion way
Handmade soba noodles
Fried-and-pickled fish with onions and hot chili peppers
Aka dashi: provincial miso soup
Kabayaki: eels basted with sweet soy sauce
Steamed matsutake mushroom in clear soup
Frappe, Japanese style
Sweet red bean soup with rice cakes
Daikon salad
Goma dofu: tofu made from sesame
Taro with grated daikon
Jibu-ni: simmered vegetables in chicken stock
Kama meshi: garnished rice
Saba cooked in miso sauce
Senba-jiru: Osaka's saba and daikon soup
Saba no kizushi: vinegared mackerel
Chawan Mushi: steamed savory custard
Agedashi-dofu: deep fried tofu in broth
Yose-nabe: pot stew cooked in a rich broth
Tecchiri nabe: blowfish in your pot
Kawatare nabe: chicken soup with soymilk
Oden soup
Mutsu no misozuke: miso marinated big-eye
Kuromame: sweetened black beans
Dry-roasted small sardines
|
