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Japan
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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 Oyakodon
Japanese oyakodon with tender chicken, onion and softly set egg simmered in dashi, soy, mirin and sake, then spooned over hot rice.
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.