A living index of dishes, ingredients, and places—ready for a real kitchen.
Eight familiar staples open eight different routes through the archive.
Discover fresh green ingredients and what to cook with them.
25 recipes · Page 1 of 3
Aka Konnyaku Ni — Shiga Simmered Red KonjacThin slices of red konjac take up bonito, soy sauce and mirin in one saucepan. Use ready-made food-grade red konjac, a knife and a saucepan.Japan · Ministry of Agriculture, Forestry and Fisheries, Japan — Our Regional Cuisines; レシピ提供元名 : 滋賀の食事文化研究会
Chiba Sanga-Yaki — Miso Fish PattiesJapan · FoodSafety.gov safe minimum internal temperatures
Ehime Barley-Miso SoupJapan · FoodSafety.gov safe minimum internal temperatures
Honey Teriyaki SalmonJapan · TheMealDB
Ishikawa Kaga Cucumber in Thickened DashiJapan · FoodSafety.gov safe minimum internal temperatures
Kagoshima Loofah and Somen SoupJapan · FoodSafety.gov safe minimum internal temperatures
Kyoto Manganji Peppers with Chirimen-JakoJapan · FoodSafety.gov safe minimum internal temperatures
Kyoto White-Miso ZoniJapan · FoodSafety.gov safe minimum internal temperatures
Nagasaki ChamponJapan · FoodSafety.gov safe minimum internal temperatures
Nagasaki Sara Udon — Crispy NoodlesJapan · FoodSafety.gov safe minimum internal temperatures
Niigata Imo-Miso — Taro in Miso BrothJapan · FoodSafety.gov safe minimum internal temperatures
Okayama Yellow-Chive OhitashiJapan · FoodSafety.gov safe minimum internal temperatures
