Fresh spring rolls that everyone can enjoy — whether vegan or not. A quick and easy party dish that you can whip up even on busy days. As the holiday season approaches and home gatherings become more frequent, why not add this as one of your party favorites?

This dish features fatty, seasonal sanma paired with aromatic herbs, creating a refreshing accent that stimulates the appetite. Please give it a try with Tomokita’s recipe.

Although the leaves tend to become a bit firm at this time of year, plenty of shiso grows in my small garden. By preparing it as a simple, versatile condiment, you can enjoy it sprinkled over udon noodles, rice, or tofu—and it truly helps boost your appetite. I highly recommend giving it a try.

Ceviche has a refreshing taste and is often served as an appetizer or light snack. There are some variations in ingredients and preparation methods depending on the region or country. For example, Peruvian ceviche is especially famous, characterized by the sourness of lemon or lime and the spiciness of chili. Here, we introduce a Japanese-style adapted recipe.

Goya Champuru is a traditional dish from Okinawa Prefecture, mainly made by stir-frying bitter melon (goya), tofu, pork (or canned luncheon meat), and eggs. In the Okinawan dialect, "champuru" means "to mix together." It is widely enjoyed as a healthy home-cooked meal and is known for its effectiveness in preventing summer fatigue.

The frozen udon noodles I often eat at home can be quickly and easily prepared using vegetables from the refrigerator and store-bought powdered soup stock. Simple, easy meals are important too. It's essential to have a balance between work and rest in life. Please give it a try sometime!

This versatile green onion sauce goes well with meat, fish, tofu, and vegetables—making anything delicious. Please try this exquisite sauce that you just mix and enjoy.

Mint green tea is a refreshing beverage that combines green tea and mint. It has long been enjoyed in Morocco and across North Africa.Perfect for hot seasons, please enjoy Tomokita’s special green tea, made with Japanese new tea and home-grown mint here.

This is a popular Japanese side dish where seasonal vegetables are grilled and then soaked in a dashi-based seasoning liquid to absorb the flavors. The preparation is simple, allowing you to enjoy the natural umami of the vegetables combined with the rich taste of the broth. Below are the basic characteristics and recipe.

In Japan, chilled Chinese noodles (hiyashi chūka) have been known since the early Shōwa period. Although they are believed to have originated from the Chinese cold noodle dish "liangbanmian" (涼拌麺 or 涼麺), the flavor and preparation differ significantly, so hiyashi chūka is generally regarded as a Japanese invention.

Wakame and Cucumber vinegared salad is a classic Japanese side dish made by mixing thinly sliced cucumber and rehydrated wakame seaweed with a sweet vinegar dressing. Its refreshing taste makes it perfect as a palate cleanser, an appetizer to accompany drinks, or as a dish to stimulate the appetite during the hot season.

Plum wine-Umeshu is a quintessential Japanese liqueur made by steeping ume plums in alcohol and sugar, allowing their essence to be slowly extracted over time. It has long been cherished in Japanese households, and one of its greatest appeals is how easy it is to make at home. The tradition of making umeshu is a time-honored Japanese craft, still passed down and enjoyed by many today. We encourage you to try making this traditional beverage at home and experience its unique flavor for yourself.

Nasu no nibitashi(Simmered Eggplant) is a classic Japanese side dish where eggplants are lightly sautéed or fried, then gently simmered in a broth seasoned with soy sauce, mirin, and other ingredients, allowing the flavors to fully soak in. This dish is a beloved home-cooked favorite in Japanese households, and we highly recommend giving it a try.

In Tokyo, the weather has been like midsummer continuously. Eating vinegared dishes when it’s hot is effective for stimulating appetite and recovering from fatigue.
Furthermore, vinegared dishes have an antibacterial effect that helps prevent food poisoning and are also suitable for low-salt cooking.
Here is an introduction to a simple vinegared dish.

With a pressure cooker, you can make beef stew-normally requiring hours of simmering-in a short time, resulting in meat that is tender and melts in your mouth. Treat yourself to a luxurious beef stew by using premium Wagyu beef.

Chicken breast is a healthy and affordable ingredient, but it tends to become dry and tough depending on how it is cooked. Here are some key methods to ensure your chicken breast turns out moist and tender.

We introduce a simple and easy recipe using the traditional Japanese ingredient, kiriboshi daikon (dried shredded daikon), that requires no knife skills. It can be enjoyed as a side dish, a companion to rice, or as a snack with alcoholic beverages.

Simmered Butterbur (Fuki no Nimono) is a traditional Japanese side dish made with "fuki," a spring mountain vegetable. This dish highlights the fresh aroma and crisp texture unique to fuki, gently simmered with dashi, soy sauce, mirin, and other seasonings. For extra depth of flavor, it’s popular to add ingredients like aburaage (fried tofu) or satsuma-age (fried fish cakes).

This year's prolonged cool temperatures in Tokyo have allowed Setagaya-grown daikon radishes to remain harvestable longer than usual, though this batch likely marks the season's final yield. Daikon Pickled in Vinegar is a simple asazuke (quick-pickling) recipe adaptable to various vegetables beyond daikon.

Bamboo shoots are known as a seasonal delicacy of spring, and bamboo shoot rice is a traditional Japanese dish that highlights their unique flavor.