Nanakusa-gayu (Seven Herb Rice Porridge) is a traditional Japanese dish eaten every year on January 7th. It is made by adding seven young herbs called "Spring Seven Herbs" to rice porridge.

Ozoni is a traditional Japanese dish that represents the New Year's celebration. It features mochi (rice cakes) as the main ingredient, served in a flavorful broth seasoned with soy sauce or miso, and accompanied by seasonal vegetables and seafood. This dish carries deep significance, expressing gratitude for the blessings received from the New Year's deity.

Miso paste is a very useful ingredient that can be used in many different dishes. It's not just for Japanese food - you can use it in Western and Chinese cooking too. When you make your own miso sauce at home, you can create flavors that you like best. This gives you many more options for cooking tasty meals.

Simmered taro root is a Japanese home-cooked dish particularly loved as "mother's taste."
Taro root, harvested in winter, develops a unique flavor as the cold weather transforms its starch into sweetness.
While taro root is available year-round, it is most delicious from autumn to winter. I will summarize the basic recipe and characteristics of simmered taro root.

This is a simple and delicious sweet potato cake recipe that allows you to fully enjoy sweet potatoes in season.Beniharuka is a variety of sweet potato known for its rich flavor and natural sweetness.

Side dish: Marinated Turnip and Scallop with SUDACHI- A seasonal delicacy skillfully balancing flavors and textures