Rolled chicken with burdock root “Yawata-maki” is a popular Japanese side dish.

Japanese saltwort (Salsola komarovii) ohitashi salad with soy sauce and Mustard dressing. Enjoy the striking crunchy texture!

“Spaghetti Naporitan (Napolitan)” is one of most popular Yoshoku style dishes in Japan.

Sauteed Purple Stem Mustard and Shrimps. This vegetable has sweet and mild flavor, and good taste!

Rice Ball Wrapped with Chard. It’s so colorful that makes me feel spring coming!

Sauted razor clam with scallion and burdock. This shell meat has a sweet and good seafood flavor.

Yellow carpet of field mustard flowers is a representative spring landscape.
My favorite spring salad is “Ohitashi”.

Simmered of fresh seaweed “Mekabu”, deep fried tofu “Abura-Age”, and shimeji mushrooms. Spring is coming to the sea.

Today’s mushrooms are three varieties, Buna-Shimeji, Hatake-Shimeji, and Enoki. Love KINOKO!

One of most popular Japanese “Yoshoku” style cuisine, made of potatoes, minced meat, and onion stewed in sweetened soy sauce.

Things with vinegar are called “Sunomono” in Japanese. Here is an oil-free healthy salad.

Spring color salad makes us brighten the mind, with “Umeboshi” dressing and sprinkle sprouts.

Usually I make more simmered taro than we will eat for the dinner, because we enjoy it deep fried the next day.

My favorite cheesy creamy risotto with porcino flavor.

This salad is called “Ika-Ninjin” (“Ika” means squid and “Ninjin” means carrot), good vitamin supplement for winter.