- Main Ingredient
- Vegetables
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枝豆
Edamame are young soybeans harvested before full maturity and typically boiled in salted water. Unlike tofu, n […]
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筍
A seasonal ingredient in spring, takenoko is a young bamboo shoot known for its tender yet crisp texture. Used […]
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糠漬け
Nukazuke is a traditional Japanese pickle made by fermenting vegetables like eggplant, cucumber, or daikon in […]
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ポテサラ
In Japan, “potesara” is a popular abbreviation for potato salad, and it’s a staple on izakaya menus. Made with […]