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Japan
Japanese Anmitsu
Make Japanese anmitsu with kanten jelly, homemade red-bean paste, shiratama dumplings, fresh fruit, and fragrant black-sugar kuromitsu.
Japanese Saba Misoni
Make Japanese saba misoni: mackerel gently simmered with miso, sake, mirin, ginger, and scallion in a glossy savoury-sweet sauce.
Japanese Ponzu Shoyu
Make Japanese ponzu shoyu with yuzu or sudachi, soy sauce, mirin, rice vinegar, kombu, and bonito for a bright, deeply savoury condiment.
Japanese Nikujaga
Japanese nikujaga with thin beef, potatoes, onion, carrot, shirataki, and snow peas simmered in a savoury-sweet dashi broth.
Plant-Based Japanese Kenchinjiru
Make plant-based Japanese kenchinjiru with kombu-shiitake dashi, tofu, konnyaku, daikon, carrot, taro, burdock, soy, and sesame.
High-Protein Japanese Chicken Tsukune
Grill high-protein Japanese chicken tsukune with thigh meat, ginger, scallion, shiso, tare, rice, cabbage, and shichimi.
Low-Carb Japanese Dashimaki Tamago
Roll low-carb Japanese dashimaki tamago with eggs, homemade kombu-bonito dashi, hon mirin, usukuchi soy, daikon, and shiso.
Low-Carb Japanese Shiozake Breakfast
Make Japanese shiozake with a 3 percent salt cure, broiled until golden and served low carb with daikon and cucumber-wakame salad.
