This dish contains tomatoes and onions and is easily cooked by preparing the seasonings that go with them. If you have never cooked Japanese food, start with this dish first.

Simmered kabocha squash is one of the typical Japanese simmered dishes. Eating kabocha squash during cold winter was considered to be good for prevention of flu because it contains vitamin C and can be stored for a long period. This habit is still remaining as the Toji-kabocha (eating kabocha on the winter solstice).

It is a quick and versatile recipe to add to your meal as a side dish and a palate freshener.

An easy recipe with various beans cooked in a pot. Just add them one after another so that they are done at the same time.

Tempura is one of the typical Japanese dishes. Seafood and vegetables are battered with a mixture of flour, egg and water, and then deep fried until crunchy. Serve with dipping sauce mixed with grated daikon.

Mix grated turnip and crab meat and bind them with egg white. Serve with thick sauce.

This is a must dish at home and at restaurants. Use vegetables kicking around your refrigerator.

In this summertime dish, eggplant and green bell peppers, both summer vegetables, are used in abundance with nutty sesame seeds. Eggplant mainly consists of water and helps cool your body down. It is recommended when you suffer from the summer heat.

Potato salad is a family meal but also a must-have item at delicatessens.

All you need to do is sauté spinach, egg and bacon.

Oshiruko is a soup of cooked red beans with sugar, served with shiratama-dango or chestnut compote. This is a quicker recipe that uses kabocha squash instead of red beans.

There are different stories about the name of furofuki. Enjoy furofuki while blowing on the hot, steaming daikon in the cold of winter.

Mushrooms are low-calorie and rich in dietary fiber, Vitamin B2, Vitamin D and minerals.

A simple dish using only onions. It makes a perfect side dish.