Kenchinjiru is a Japanese plant-based soup made with vegetables and tofu. It’s a hearty, comforting, and healthy meal or side dish.
These vegan cabbage pancakes are made with just 3 main ingredients to yield a chewy yet crispy savory pancake. Gluten-free and so easy to make!
Learn how to make natto gohan, a Japanese breakfast staple. Simply seasoned with soy sauce and green onions for a quick and easy meal!
Curious about natto? Learn about this traditional Japanese superfood – what it is, how it’s made, and how to eat it.
This green onion sauce is perfect for drizzling over tofu, natto, salads, or as a dipping sauce for gyoza or savory pancakes.
This vegan pumpkin melon pan is a fun fall twist on Japanese melon pan! Soft, fluffy bread hugged by a lightly spiced pumkpin cookie crust.
Soft, creamy eggplant baked in a sweet and savory miso sauce. This nasu dengaku is a classic Japanese side dish made with just 6 ingredients!
Crispy steamed broccoli melds with nutty, savory sesame in this easy Japanese side. This broccoli goma-ae is a tasty way to make veggies exciting!
Sweet, salty, nutty, and packed with umami, these sesame miso potatoes are a flavor explosion in every fluffy bite. Oven and air-fryer options!
Learn how to make this tasty Japanese side dish with fresh, crisp cucumbers. Deliciously crunchy, fun to make, and quick to prepare!