(Takara Nihon) aims to introduce traditional Japanese cuisine to food lovers around the world and spread Japanese food culture. Our recipes use fresh, seasonal ingredients and recreate the authentic taste of Japanese cuisine. I also value deepening my knowledge of Japanese food culture and the background of cuisine, and helping people connect with each other through food.

(recipe): Sushi Sashimi Tempura Yakitori Oden Udon Soba Okonomiyaki Takoyaki Chawanmushi Teriyaki Chicken Braised pork (Buta no Kakuni) Sukiyaki Nabemono Onigiri Shojin Ryori Grilled fish (Yakizakana) Yakisoba Chazuke Japanese Seafood Curry

(vision):

Takara Nihon aims to spread Japanese food culture around the world and encourage people to understand and connect with other cultures through cooking. We respect traditional Japanese cuisine and provide easy-to-understand recipes and interesting articles to reach new culinary enthusiasts.

(Sushi) material: Sushi rice (2 cups) Nori (5-6 sheets) Fresh fish for sushi (salmon, tuna, shrimp, etc.) Vegetables (cucumber, avocado, carrot, etc.) Rice vinegar (1/4 cup) sugar (2 tablespoons) salt (1 teaspoon) Soy sauce, wasabi, pickled ginger (for serving)

procedure: Wash the sushi rice under running water until the water runs clear. Cook the sushi rice according to the instructions on the package. Combine rice vinegar, sugar, and salt in a small saucepan. Heat until sugar and salt dissolve. Spread the cooked sushi rice in a large shallow container. Gently stir the vinegar mixture into the sushi rice. Spread the seaweed on the bamboo sushi roll mat. Spread a thin layer of sushi rice evenly over the nori, but leave a 1-inch margin at the top. Place your chosen fish or vegetables in a straight line in the center of the sushi rice. Starting from the bottom edge of the nori, roll it towards you using the sushi roll mat.

2. Sashimi material: - Fresh fish for sashimi (salmon, tuna, yellowtail, etc.) - wasabi - soy sauce - Kaiware radish and pickled ginger (optional) procedure: 1. Chill the fresh fish on ice. 2. Cut the fish into thin slices. It is important to use a knife to cut into uniform thickness. 3. Arrange the sliced fish on a plate and add wasabi and soy sauce. 4. Garnish with daikon radish and pickled ginger and eat as desired.

3. Tempura material: - Vegetables (pumpkin, carrots, eggplant, etc.) - Shrimp or fish (optional) - flour - egg - ice water - Salad oil - Tempura soup made with soy sauce and soup stock procedure: 1. Cut vegetables, shrimp, and fish. 2. Mix flour and eggs and add ice water to make a crispy dough. 3. Dip vegetables, shrimp, and fish into the batter and fry in salad oil. 4. Eat with a sauce made from tempura stock and soy sauce.

4. Yakitori material: - Chicken thighs or chicken breasts - green onion - Sauce (soy sauce, mirin, sugar) procedure: 1. Cut the chicken into bite-sized pieces. 2. Cut the green onions into similar lengths. 3. Alternately thread the chicken and green onions onto the skewers. 4. Make the sauce and spread it on the yakitori. 5. Bake on the grill or in a frying pan until the surface is golden brown.

Testimonials

(evaluation): "Takara Nihon's recipes are not only easy to make, but also close to the taste of authentic Japanese cuisine." - Taro Tanaka (Tokyo) "Through this blog, I was able to learn about Japanese food culture and enjoy Japanese cuisine at home." - Emily Smith (New York) "Takara Nihon's articles provide in-depth knowledge about cooking and helped me improve my cooking skills." - Hanako Yamada (Osaka)