Everyday Simple Japanese Cooking

Add water to the leftover rice in the pot bottom and slowly bring it up. The stuck grains release as okayu (rice porridge).

Brew hojicha to make tea-rice (chagayu).

Cook rice in a clay pot.

Wash the dirt off the spinach roots and blanch it.

Heat tomatoes to peel, then float them in all-purpose dashi.

Once the rice starts to bubble over, drop to low heat and set a 10-minute timer.

Make extra dashi to keep on hand.

Salt fresh salmon, rest 10 minutes, pat dry, and grill in a preheated grill.

Make ginger miso.

Brush the grilled salmon with ginger miso.

Make 'gold' (zest) from yuzu peel.

Top the dashi-soaked spinach with soy milk yogurt, honey, and ground sesame.

Top rice with saba miso, pour tea over it, and eat as ochazuke.