1. Make Buri soy sauce dressing. Chopping red pepper, and remove the stem and seeds. Dissolve sugar in water and mix all ingredients well.

2. Slice the red onions thinly. Cutting a cucumber in half lengthwise and slice diagonally. Wash herbs well and remove the stems.

3. Remove a stem from an eggplant and slice lengthwise into 4 pieces. Put it into water to remove the scum, and then pat dry. Cut beef into bite-size pieces.

4. Heat oil in a frying pan and cook both sides of the eggplant (3). Remove and set aside when it becomes tender.

5. Put the oil and the beef (3) into the pan (4) and fry it. When it is cooked, add pepper and finally turn the Buri soy sauce.

6. Place the red onion and cucumber (2) on a serving dish, then arrange the eggplant (3) and beef (4) and herbs on the top. a nice aroma with Shiso leaves torn roughly by hand.

7. Pour Buri soy sauce dressing (1) on (6) as you like.

1. Shred half of the white part of a green onion and half of the ginger. Cut the remaining green onion lengthwise into quarters, and slice the remaining ginger as well.

2. Remove any scales remaining on the fish. Also, remove the guts, rinse with water well, and drain.

3. Put two chopsticks on a plate, then place the fish (1) on it. Put salt, pepper, sake, and salad oil on top. Place the fish over the top and steam for 7 to 8 minutes.

4. While steaming, put the seasonings (pour-soup) in a saucepan and bring to a boil.

5. When the fish (3) is steamed, remove the chopsticks from the green onion and ginger, then place chopped green onions and ginger (1) on top of the fish.

6. In a separate pan, heat the green onion oil and pour it over the green onion and ginger (5). In the end, pour the soup(4) and put the coriander on top.

1. Make Buri soy sauce dressing. Chopping red pepper, and remove the stem and seeds. Dissolve sugar in water and mix all ingredients well.

2. Remove the hefty part of the eggplant, slice lengthwise into 4 pieces, soak in water to remove the scum and pat dry. Slice red onion thinly. Cut pork into 2 cm pieces.

3. Brown the eggplant in a frying pan, remove the eggplant and add the pork belly, fry until crispy. Then add the Buri soy sauce, season with pepper and pour over the eggplant. Also add the sweet peppers and stir-fry lightly.

4. Roughly tear shiso leaves with your hands, top with red onion, Mesclun greens, etc., and put Buri dressing on it as you like.

1. Cut myoga ginger in half lengthwise into small pieces and shiso leaves in half lengthwise and shred. Cut white radish sprouts into 2cm pieces. Removing the peel of the ginger and chop it.

2. Cook Sweet sake in a microwave for 20 to 30 seconds.

3. For the somen noodle sauce, combine the warmed sweet sake, Buri soy sauce and grain soy sauce in the quantities shown above.

4. Boil somen noodles, blanch in cold water, pour the soup(3) over the noodle and top with (1).

5. Garnish with lemon, sudachi or other citrus fruits and squeeze the juice over the top. (If citrus fruits are not available, you can add a small amount of vinegar.
*The feature is that you only need to combine Buri soy sauce, grain soy sauce, and sweet sake to make a dashi broth full of Umami flavor. The smell of Buri soy sauce is not bothersome.

1. Cut Japanese radish into chunks, place in water, and pre-boil for about 10 minutes. Thinly slice 2/3 of the ginger and cut the rest into needle-shaped pieces and soak them in water.

2. Combine the ingredients for the broth, bring to a boil over high heat, and add the thinly sliced ginger and the Japanese radish. Bring to a simmer and add the yellowtail, cut into thirds (if there is a lot of fat, pour boiling water over the yellowtail). *If the yellowtail has a lot of fat, pour boiling water over it.

3. When it comes to a boil again, reduce the heat to medium, cover with a drop-lid and simmer for a while until the liquid is reduced to 1/3 of its volume.

4. Open the other end of the pot and add the think green onion, cut into 5-6 cm chunks, bring to a boil, turn off the heat, place in a bowl and garnish with needle ginger.

1. Mix minced meat well and when it becomes sticky, add chopped green onion, ginger soup, Buri soy sauce, miso, sake and chestnut powder. (Chill in the refrigerator to make it easier to roll out later.)

2. Slice carrot into bite-size pieces, slice green onion diagonally, and cut Japanese parsley into 8cm lengths. Separate the stems and leaves of Chinese cabbage and cut each into bite-size pieces.

3. Cut the dirty parts of the mushrooms and break them up with your hands.

4. Remove excess oil from fried tofu with paper and cut them into bite-size pieces.

5. Put water, Buri soy sauce, soy sauce, sweet sake, and sake in a pot, then cook it over heat.

6. When it boils, add (1) as meatballs and remove the scum.

7. Put vegetables of (2), (3), (4) and fried tofu, then add Japanese parsley just before eating.

8. Eat with Ichimi red pepper and powdered Japanese pepper as condiments you like.

1. Cut grilled pork into 1 cm cubes, chop green onion, and cut thin green onion into small pieces.

2. Stir eggs.

3. Heat a frying pan, add oil, add the egg (2) and mix quickly, then add warm rice and stir-fry to loosen with a wooden spatula. In the end, add grilled pork and green onions, then stir-fry.

4. Add pepper, thin green onion and Buri soy sauce to (3) and saute quickly to mix well.

5. Arrange on a serving platter.

1. Mince garlic and red hot pepper and stir well all the ingredients of Buri soy sauce with sweet and sour sauce.

2. Remove the stems from the eggplant, cut the eggplant in half lengthwise, make x-shape cuts in the skin, then soak the eggplant into water to remove the scum. Slice red onion thinly.

3. Cut pork belly into 1/2 lengths

4. Heat a frying pan, add oil, and slowly cook the eggplant (2) until softened, then add about 1 tablespoon of Buri soy sauce (1)

5. Cut pork belly in 1/2 and cook in a frying pan until crispy, adding pepper and Buri soy sauce at the end.

6. Arrange the eggplant (4) and the pork belly (5) on a plate, top with red onion (2), shiso leaves torn by hand, and herbs of your choice, and pour Buri soy sauce (1).

1. In a bowl, mix chicken with Buri soy sauce, soy sauce, and sweet sake, rub by hand, and let stand for 15 minutes.

2. Add wheat flour to (1) and mix roughly, then add chestnut powder and mix.

3. Put cold oil in the pan and add (2) without sticking together. When it starts to brown, turn upside down and deep fry. Total frying time is 10-12 minutes.

1. Clean sand out of clams

2. Chop garlic and remove seeds from red hot peppers.

3. Chop parsley.

4. Cut lemon into 1/6 pieces.

5. Boil pasta in plenty of water with 1% salt (not included in the quantity) as indicated.

6. Put olive oil and (2) in a frying pan and heat over low heat to transfer the aroma to the oil.

7. Add the clams to (6) and pour white wine, then put a lid on. When the clams opens its shelfs, add pasta (⑤), Buri soy sauce and pepper to taste, and mix them together so that they absorb the liquid.

8. Arrange (7) on a plate, top with parsley (3), and garnish with lemon (4).

1. Combine Buri soy sauce, extra virgin olive oil, lemon, grated garlic and black pepper in a bowl and mix well to emulsify and make the Buri soy sauce dressing.

2. Chop the red onions and remove the root of the sprouts. Finely chop the parsley.

3. Cut the white fish into thin slices, sprinkle lightly with salt and pepper, let stand for 5 minutes, place in a bowl, pour the Buri soy sauce dressing (1), top with the red onions and sprouts from (2), and sprinkle with parsley to finish.

1. Cut beansprouts roots

2. Cut Chinese chives into 5~6 cm length

3. Mince garlic

4. In a frying pan, heat the sesame oil and the garlic (3). When the garlic is fragrant, add the minced pork, 1 teaspoon of Buri soy sauce, and saute well to make it flaky.

5. When the minced pork is cooked, add the bean sprouts and the chives and stir-fry until softened.

1. Cut carrots, burdocks and shiitake mushrooms into strips.

2. Cut Japanese parsley into 3cm length

3. Cut the pork belly perpendicular to the fibers into thin strips to match the vegetable size.

4. Put sesame oil in a pan and saute the vegetables (1). When lightly cooked, add pork belly, saute briefly, add water, sake and Buri soy sauce, bring to a boil and add black pepper.

5. Arrange (4) on a serving dish and garnish with Japanese parsley.

1. Wash rice and soak thoroughly.

2. Cut mushrooms into bite-size pieces, carrots into strips, and fried tofu into strips after removing oil.

3. Cut Japanese parsley (mitsuba) into 3cm lengths.

4. Add water to Buri soy sauce, soy sauce, and sweet sake(the combined volume is 360 ml)
*In the case of a rice cooker, add the seasonings first and then the water to the prescribed line.)

5. Drain the rice (1) thoroughly, add (4) and mix so that the seasonings are spread throughout, then put (2) on top and cook rice as usual.

6. When the rice(5) is finished cooking, steam it as it is and serve it in rice bowls, then garnish with Japanese parsley(mitsuba).