Ajitama (味玉) is boiled eggs marinaded in a sauce. Ajitama is actually a short name for Ajitsuke Tamago which means seasoned eggs. It is great as is, but it can be a topping for Ramen, salad, and rice bowl dishes.
Mizuna Salad is a salad using Mizuna greens which have been cultivated in Japan from ancient times. Here Mizuna is mixed with grilled Aburaage…
Furofuki Daikon is thick-cut Daikon radish cooked in Dashi broth and served with seasoned Miso sauce poured on top. When Daikon is cooked in…
Daigaku Imo is Japanese candied sweet potatoes. In Japan, it is more a snack or dessert than a sweet potato side dish that belongs…
Kintokimame are red kidney beans in sweet syrup. It is a small side dish that is often in the corner of a bento box.…
Vegetable Agebitashi is deep-fried vegetables marinated in a Soy Sauce-based sauce. It can be eaten at room temperature or chilled. In summer, cold Agebitashi…
Tamago Tofu (Tamagodofu) is savory egg flan similar to Chawanmushi. Even though it’s called Tofu, it is not made from soy beans. It is…
Konnyaku Amakarani is braised Konnyaku, a gelatinous food made from Konnyaku potatoes, in a sweet and hot sauce. This little side dish always comes in handy…
Nikumiso (肉味噌) is braised ground pork seasoned with Miso paste. The ginger and garlic in the dish give a wonderful aroma to it. Even…