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How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


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Simple Creamy Potato Salad

Today I introduce you to Simple Creamy Potato Salad. The ingredients are potato, turkey ham and cucumber. The seasonings are mayo, salt and pepper. It is an easy and quick recipe. It takes only 20~25 minutes total. Of course you can use any kind of meat and vegetables you want, and also you can add more seasonings, such as onion powder, garlic powder, paprika and so on.

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Some people avoid potato because it is a carbohydrate, and also mayo because it can be high in calories. If you ask me, you can eat anything to be healthier. But portion size is key. For example, don’t eat a big amount of one dish at one meal, don’t eat just big amount of pasta for your lunch, or don’t eat just a bowl of salad for your dinner. Just eat small portions of various kinds of dishes to get many nutritious things in your body. (see also the post You can Eat Anything You Want! But… )

The recipe is

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Boil potato and mash. (If you like smooth potato salad, mash very well. If you like chunky potato salad, leave some chunks of potato.)
Combine all ingredients and seasonings and mix well.

Detailed and visual instructions can be found in the recipe PDF: Simple Creamy Potato Salad

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Ingredients (Servings 2)

1 Large Potato

1 Seedless Baby Cucumber

2 Pieces Turkey Ham

4 Tbsp. Mayonnaise

Pinch of Salt and Pepper

Water for cooking potato


Detailed and visual instructions can be found in the recipe PDF: Simple Creamy Potato Salad

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Udon Noodle Salad (Vegan/Vegetarian)

Today I introduce you to “Udon Noodle Salad”. This is similar to “Pasta Salad”. In this recipe I used soy sauce, rice vinegar, sesame oil and grated ginger for the dressing so the taste is different from general Pasta Salad.

In recipe I used this Organic Udon Wheat Noodle
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It is great for a quick lunch because the recipe is very quick and easy. Of course it is also delicious and healthy. You can use any vegetables that are in your refrigerator.

Here is a tip for storing ginger.

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Peel the skin and wrap it with kitchen paper and then with aluminum foil. Keep it in the freezer and use within 1 month. You can grate the frozen ginger (you don’t need to defrost).

The recipe is easy.

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Cut vegetables and mix with boiled Udon noodle and the dressing.

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{Ingredients (1 serving)}           *Click BLUE TEXT to link to the product on Amazon*

1 bunch (3.1 oz.) Organic Udon

Boiled Water for boiling noodle

4 Grape Tomatoes

½ cup Frozen Corn

2 leaves of Iceberg Lettuce

1 Tbsp. Soy Sauce

1 Tbsp. Mizkan Rice Vinegar

½ Tbsp. Pure Sesame Oil

1 tsp. Grated Ginger


Detailed and visual instructions can be found in the recipe PDF: Udon Noodle Salad

How to cook Udon Noodle on YouTube:


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Yummy and Healthy!! “Sweet Tofu Salad” (Vegan/Vegetarian/Gluten-Free)

This traditional Japanese side dish comes from Buddhist cuisine. The ingredients are tofu and some simmered tender vegetables, and the dish is seasoned with sugar and soy sauce. I have loved it since I was a child because the taste is good and sweet, and the texture is amazingly smooth.

Tofu is always great protein for us, has no strong taste or flavor, and has a soft texture so it doesn’t interfere with any dish’s flavors or textures. Therefore, in regard to nutrition and digestion it is good for people who don’t have an appetite or who are really picky eaters. You can cook any kind of dish with tofu.

Enjoy your new taste and texture side salad!!


{Ingredients (servings 3)}

A pack (14 oz.) Firm Tofu

Half bunch Fresh Spinach

1 Carrot

3 pieces Dried Shiitake Mushrooms

1 Tbsp. White Roasted Sesame Seeds

2 Tbsp. Sugar

2 Tbsp. plus 2 separate tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

½ tsp. Salt (total)

1 tsp. Cooking Sake

2 cups Water (including leftover from soaking shiitake mushrooms)


Here is my recipe in PDF (7 MB): Sweet Tofu Salad