This dish with the komatsuna (cruciferous plant), grated daikon (Japanese radish) and vinegar is very refreshing .
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This is a clear soup with a very subtle soy sauce flavor. Uses fresh wheat-gluten bread, carrots, shimeji mushrooms and the colorful green snow peas.
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Juicy chicken with a slightly tart sweet and sour sauce - a good combination! The colorful effect is also very appealing.
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This is a Japanese salad with crispy daikon (Japanese radish) and carrots. You only need to mix the mayonnaise and the soup for the noodle to make the dressing♪ It's that simple☆
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The gooey Japanese yam and kelp buds make the salad go down smoothly.
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The shiitake mushrooms soup stock is very tasty and the seasoning is made just perfect - not too rich, not too thin. It is also very refreshing and easy to drink.
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An agar bar using pumpkin with the rind. A dish that brings out the taste of the ingredient.
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A relaxing dish of vegetable rich sauce over warm tofu. Enjoy the tasty, slightly different flavor from that of cold tofu.
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A very unexpected combination of broccoli and sweet vinegar. They actually go well together.
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A refreshing dish with a bit of nostalgia using taro, carrots and lotus root.
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A colorful salad that is appealing to the eye. The dressing is refreshingly tart and has lots of Vitamin C. The secret to the taste is the Japanese soup stock.
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Clear soup with lots of seasonal mushrooms and spinach. Very refreshing so goes together well with a rich tasting meal.
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This is a colorful salad that has cherry tomatoes and green soybean on top of white vegetables like daikon (Japanese radish) turnip and yam. The pickled plum dressing makes it very refreshing!
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Pickled plum dressing was added to the crisply vegetables for a refreshing taste. Enjoy the crunchy texture of the vegetables.
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A simple soup of komatsuna (cruciferous vegetable), burdock, and fried tofu. The determining factor is the soup stock made from bonito flakes and kelp.
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This desert is a soft dessert made of milk and pumpkins. Pumpkins have lots of fiber.
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This colorful vegetable salad can also be enjoyed for its crispy texture.
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Miso soup with lots of fiber and lots of vegetables. The sweet potato makes the soup rich in texture.
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Calcium rich komatsuna (cruciferous vegetable) and sakura shrimp. Because it is mild tasting, it goes well with richly seasoned dishes.
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The stickiness of the okra and the lightness of the eggs match and give a new texture to an already familiar food.
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The carrot and yogurt makes a colorful refreshing jelly.
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This is a white miso soup that uses soy milk. Has a subtle sesame flavor.
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This miso soup brings out the komatsuna's (cruciferous vegetable) green color. It also contains shimeji mushrooms, green onion and wheat-gluten bread so is a miso soup full of ingredients.
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Put soy sauce in the mayonnaise for an oriental flavor. The crunchy texture of the burdock is irresistible.
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This is a colorful vegetable dish of spinach, bean sprouts, and carrot. Adding white sesame makes it tastier.
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Pork soup with lots of vegetable fiber and lots of ingredients.
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This is a dessert of cool milk agar with cool cousin sauce. It is said that it is called cousin because the words used to describe the cooking of the hard vegetable from a hard state to a soft one, resemble nephew and niece, and another says that it is because the pumpkin and the adzuki are vegetables grown in the same field.
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