Here is a delicious recipe for edamame lovers! Salted salmon is a common way to eat salmon in Japan. Why not enjoy a dinner of broiled salted salmon, then use the left over salmon to make a tasty lunch the following day? It will be great for bentos or rice balls and tastes good eaten hot or cold.

Iwashi, (sardines), is commonly eaten raw, grilled, fried or simmered in Japan. The fish is rich in omega-3 fatty acids, vitamin D, calcium, and vitamin B12, while extremely low in contaminants such as mercury. Iwashi can be locally caught off the Pacific coast of the United States.

Japanese pumpkin, also known as kabocha squash, has a dark green skin with orange color inside. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. By cooking slowly “nimono style, “ skin part, which is very nutritious can be also eaten.