Recipes for foreigners
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Simmered Sardins with Ginger (Iwashi no Shouga-ni) |
Simmed Dried DAIKON Radish Shaving
(Sengiri no Nituke) |
Yellowtail and DAIKON Radish Simmered in Broth (Buri Daikon) |
Beans Lees
(Okara) |
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DAIKON Radish with MISO Sauce
(Furofuki Daikon) |
Braised Meat and Potatoes (Niku-jaga) |
Simmered Bamboo Shoot with Fried Bean Curd (Takenoko no Nimono) |
Simmered Rockfish
(Mebaru no Nitsuke) |
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Simmered Bracken
(Warabi no Nituke) |
Boiled Green Peas, Jade-style
(Hisui Mame) |
Simmered Pumpkin
(Kabocha no Nitsuke) |
Simmered Eggplant
（Nasu no Nitsuke) |
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Simmered String Seaweed
(Arame no Nitsuke) |
Simmered SHISHIGATANI Squash, Taro and Octopus
(Shishigatani Kabocha to Koimo to Tako no Nitsuke) |
Simmered Sweet Pepper and Young Sardines (Tougarishi to Chirimenjako no Iri-ni) |
Simmered Dried Bean Curd and Pasania Mushroom (Kouya-doufu to Hoshi-shiitake no Nimono) |
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Young Leaves of DAIKON Radish and Fried Bean Curd
(Nakanuki to O-age no Taitan) |
Simmered Mackerel in MISO Broth
(Saba no Miso-ni) |
Deep-fried and Grilled Bean Curds Coupled in a Pan (Meoto Daki) |
Cubic Bean Curd Boiled in an Earthen Pot
(Yu-doufu) |
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Separately Simmered Globular DAIKON Radish and HIROUSU (Maru-daikon to Hirousu no Taki-awase) |
Sinnered Black Soybeans
(Kuro-mame) |
Roll of Tangle with Herring
(Kobu-maki) |
Simmered MIZUNA Green and Fried Bean Curd
(Mizuna to O-age no Taitan ) |
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Separately Simmered Butterbur and Grilled Bean Curd
(Fuki to Yaki-doufu no Taki-awase) |
Simmered Beef and Bean Curd
(Niku-doufu) |
Simmered Cod-fish with Grated DAIKON Radish
(Tara no Mizore-ni) |
Boiled and Half-dried Bonito, Grilled Bean Curd and Canola Brossoms, Simmered Together (Namabushi to Yaki-doufu to Nanohana no Nimono) |
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Simmered Royal Fern and Fried Bean Curd (Zemmai to O-age no Nitsuke) |
Simmered DAIKON Radish Pored with Ground Chicken (Daikon no Soboro An-kake) |
Simmered Eggplant and Herring (Nasu to Nishin no Nituske) |
Salted Salmon Simmered with Grated DAIKON Radish (Shio-jake no Mizore-ni) |
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Simmered Taro Cooked with YUZU Flavored MISO (Koimo no Yuzu-miso-ni) |
One-pot Meal with Pork and Bean Curd (Jouya Nabe) |
Beef Stewed in Soy-flavored Broth (Gyuuniku no Shigure-ni) |
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