Previously, we made Tantanmen also known as Dandan noodles, and today we are making Tantan Nabe, a h...

We are making Motsu Nikomi, pork chitterlings stew, using a pressure cooker. There isn't any unwante...

We are making moist, tender White Cut Chicken that can be done quickly, and also making a healthy, n...

Ramen using plenty of tomatoes is popular in Japan now. We are making a tomato-based dipping sauce a...

We are making my favorite, Yakisoba noodles with the savory flavors of pork, shrimp and squid. Enjoy...

We are introducing “Taberu” Omisoshiru, miso soup “for eating.” We’ve been making this quick and eas...

We are making Nikujaga, one of the most popular dishes in home cooking. This time, we will add a min...

With fabulous kombu seaweed, we are making Red Seabream Kobujime, a local dish in the Toyama Prefect...

Kushikatsu is a specialty dish in Osaka and it is a fun dish where the ingredients are skewered and ...

We are preparing Mizudako, giant Pacific octopus from Hokkaido and boiling it as instructed without ...