Green cabbage is often eaten in Japan. Japanese people are said to eat a lot of cabbage and cabbage is actually an ingredient in a variety of dishes including in boiled dishes, as a garnish for tonkatsu and in deep-fried dishes. This dish is easy to make with eggs that can be found in most home refrigerators.

A steamed egg dish that is sometimes served instead of suimono (light, thin soup).

Japanese style dessert made with soy milk. Soy milk has been getting attention as it has the highest bioavailability of all soy bean products and is rich in potassium, magnesium, and isoflavone, which help prevent osteoporosis and menopausal symptoms.

A stew with only eggs and string beans highlights the flavor of the ingredients themselves.