A living index of dishes, ingredients, and places—ready for a real kitchen.
Eight familiar staples open eight different routes through the archive.
25 recipes · Page 2 of 3
Sake no Yakizuke — Niigata Grilled Salmon in Soy MarinadeUnseasoned salmon is grilled, then soaked in a cooked sake, mirin and soy marinade. Use a saucepan, grill or broiler, shallow dish and food thermometer.Japan · FoodSafety.gov safe minimum internal temperatures
Salmon Chan-Chan YakiJapan · FoodSafety.gov safe minimum internal temperatures
Suttate — Chilled Sesame-Miso UdonJapan · FoodSafety.gov safe minimum internal temperatures
Tamago Fuwafuwa — Fluffy Egg SoupJapan · FoodSafety.gov safe minimum internal temperatures
Tokushima Soba-Gome ZosuiJapan · FoodSafety.gov safe minimum internal temperatures
Echizen Oroshi SobaJapan · FoodSafety.gov safe minimum internal temperatures
Gunma Okkirikomi — Wide Noodle StewJapan · FoodSafety.gov safe minimum internal temperatures
Nagano Oshibori UdonJapan · FoodSafety.gov safe minimum internal temperatures
Nagoya Miso-Nikomi UdonJapan · FoodSafety.gov safe minimum internal temperatures
Shizuoka Black Hanpen FryJapan · FoodSafety.gov safe minimum internal temperatures
Tokyo Negima Nabe — Tuna and Leek HotpotJapan · FoodSafety.gov safe minimum internal temperatures
Yamagata Dashi — Chopped Summer Vegetable RelishJapan · Ministry of Agriculture, Forestry and Fisheries, Japan — Our Regional Cuisines; レシピ提供元名 : 「やまがた郷土料理探訪」（編集：山形県グリーン・ツーリズム推進協議会、監修：古田 久子 氏）Country labels are routes into discovery, not borders around a cuisine.
Open the world mapDiscover fresh green ingredients and what to cook with them.
