Osuimono is a clear soup that may appear simple but allows you to truly taste the natural flavors of its ingredients. Adding just a pinch of salt and soy sauce helps to draw out the umami from the sakebushi, creating a restaurant quality soup full of rich, deep flavor. 

Tsukemono (pickled vegetables) are a staple in almost every Japanese meal. Here tsukemono are combined with the rich flavors and sticky texture of Nebaneba Wasabi Konbu to create a delicious topping for rice, as a spread on bread/crackers or as a side dish. 
The consumption of animal products was banned in Japan for 1200 years, so there's a rich culinary tradition of plant-based meat substitutes. Ganmodoki literally means "imitation goose" in Japanese, and it's thought to have gotten its name from early versions of this dish having a similar texture to goose meat. These days, it's typically made with tofu loaded up with various ingredients, and I love packing it full of color, texture, and flavor so that each bite is a little different from the next. Of course, saying it tastes like goose meat is a stretch, but it's meaty and packed with umami, making it a satisfying source of protein, regardless of your dietary preferences. 
This easy chicken can be marinated ahead of time, allowing you to pan-fry and serve it in a matter of minutes. Using mayonnaise in a marinade might sound odd at first, but it works well without being cloying. After being pan-fried, the mayonnaise loses its creaminess, reverting to oil and egg proteins, which helps to keep the chicken moist while giving the shichimi togarashi a surface to adhere to. 
This soup made with kabocha pumpkin is ridiculously simple to make. Yet, by browning the onions and miso, you're able to impart a ton of complexity to the flavor, which makes it taste as though it's been simmering for hours. 

If you grew up in a household with a Japanese mom (or grandma), you've more than likely heard the word "mottainai" being uttered. It translates roughly to "what a waste," but for most Japanese people, it's more than just a word; it's a way of life. 

While the Shinise No Dashi packs make delicious dashi, the contents of the packets are loaded with dried fish and kelp that end up going to waste after you make the s

Nori isn't just for sushi; it makes for a delicious crispy snack as well. By laminating two sheets of nori together using a savory-sweet combination of soy sauce and mirin, you can not only season the nori, it also turns it into a more substantial snack. To give it a spicy kick, try mixing in a little yuzu gosho into the sauce. 
Making popcorn from scratch is easy and delicious and tossing it with finely minced shio konbu takes it to the next level. Drizzling the popcorn with butter helps the shio konbu stick to the popcorn while imbuing a cheesy flavor, but if you're looking to cut back on the fat, you can skip it. 
Shio konbu is loaded with amino acids that bring out the umami and sweetness in good tomatoes. Tossed with a little olive oil and a pinch of salt and you have an easy delicious side dish in a matter of seconds. 
Because tofu doesn't have much flavor on its own, the keys to great agedashi tofu are technique and the quality of the dashi. While it comes out of the fryer crisp, the coating on the tofu is there to soak up the sauce, so don't be afraid of saturating it with dashi. 
Eggplant is like a sponge in its ability to absorb the flavors around it, and frying it renders it rich and creamy. Agebitashi takes advantage of both of these properties, turning the eggplant into juicy morsels that melt in your mouth. The green beans lend a pop of color while contributing a contrasting texture as well. This dish is best made in advance, making it a perfect side when you're having guests over. 
These tangy marinated mushrooms make for a delicious appetizer, a topping for a salad, or a stuffing for a sandwich. I used a mixture of eryngii (king trumpet), shimeji (beech), and shiitake mushrooms, but any mixture of your favorite mushrooms will work. The tangy and fragrant marinade also works for various other dishes, including grilled eggplant and fried fish. 
This side dish combines crisp green beans with creamy, seasoned tuna.

Tamagoyaki (lit. “egg grilled”) is a slightly sweet, rolled Japanese omelet that is light and juicy. It can be enjoyed for breakfast or as a side dish to any meal. This version includes the sweet, nutty, umami flavors from our gomaae seasoning.

This is our favorite way to eat mochi. This sweet soy sauce is perfect for this traditional Japanese dish. 

This Rayu Chili Oil is amazing on everything. If you like tofu, I suggest trying it this way first. If tofu isn't your thing, replace the tofu with some fried chicken.

Shinichi's mother loves potatoes and she loves them in miso soup. She made this at least once a week when we were kids and I still love them till this day.

These crispy yuba rolls are a delicious way to enjoy the versatility of yuba!

You may be surprised to find out that potato salad is a popular home-cooked dish in Japan. Different than in the west, the Japanese version includes creamy, smooth potatoes mixed with crunchy vegetables mixed in a mayonnaise dressing. In this recipe, we add real wasabi which adds a mellow slightly sweet yet spicy kick.

Yuzu kinzanji miso adds citrus umami to this simple yet refreshing marinade best paired with white fish or chicken.

A great way to enjoy summer vegetables, this recipe combines dashi, soy sauce and mirin to create an umami rich sauce for dipping that will also enhance the flavors of the vegetables over time. Feel free to use any fresh seasonal vegetables you have available!

This recipe adds traditional Japanese flavors to umami-rich wood ear mushrooms and makes for a great earthy topping on noodles, rice, salads, and stir fries. 

Tsukudani are foods that are simmered in sweet and savory sauce, typically including soy sauce and mirin. Konbu tsukudani is one of the most popular kinds of tsukudani and is a great way to use the leftover konbu from making dashi. Can be enjoyed as is or as a topping for rice.

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