I love chocolate. I love mochi. I’ve also been gluten-free for many years. It’s nice to indulge in a sweet treat that can deliver on all accounts.

Oshiruko is a sweet, warm soup traditionally made with azuki beans and pieces of chewy shiratama (dumplings made of glutinous rice flour). This recipe uses kabocha instead, blending it with coconut and condensed milk, allowing the earthy sweetness of the kabocha to shine.

I love a desert that is light and not too sweet. The batter has no butter or oil, so the cake doesn’t feel heavy or greasy. The quality of matcha will be reflected in the resulting color. Higher grade matcha will give a brighter shade of green.

This was all the rage in 2012. It was the same year Tokyo Sky Tree opened, London hosted the summer Olympic Games, Obama was reelected, and “hot take” gained in popularity. Although originally created as an appetizer, I love the idea of having this for breakfast.

This chizukenni is a homey braise of carrots, gobo (burdock root), satoimo (Japanese taro), konnyaku, shiitake, and chicken. It’s cooked in classic Japanese seasonings: dashi, sugar, sake, mirin, and shoyu. Great for making in advance and can be eaten at room temperature.

The texture of gobou (burdock root) is like no other because of its fibrousness. When stir-fried, it has an interesting crunch; when simmered, it becomes soft but always retains its unique woodiness; deep frying it, however, is another matter. The edges of the fritter become light and crisp while the center has a nice chew.

Somen is a refreshing noodle dish eaten on hot summer days. Instead of a cold dashi-based broth, this recipe takes the classic pairing of tomatoes and basil and seasons it with shoyu in an unconventional twist.

Although this dish utilizes a packaged curry roux, it turns it luxurious with an unconventional twist. Thick and chewy sanuki-style udon noodles are especially good here.

I love the nuttiness of soba and this black sesame dressing does not overwhelm. This should be served immediately to enjoy the lovely texture of soba.

Slices of pork loin go in a quick marinade, gets a coat of katakuriko (potato starch), then is pan-fried and cooked in shoyu, mirin, and sugar. The katakuriko creates an amazing gooey coating that absorbs the salty-sweet sauce. All together—the chewy pork, the sticky, rich sauce, hint of ginger, and the freshness of shiso—transform simple ingredients into a satisfying meal.

Although not quite a one-pot meal, sukiyaki is both easy and satisfying. I love the bitter and distinct herbaceous quality of shungiku (chrysanthemum leaves). It may be hard to find, so you can substitute it with napa cabbage or other greens.

Beer Beef Stew with Bacon and Shimeji is adapted from one of my mom’s Japanese cooking magazines published in the 1970s. Growing up, it was her go-to dish for dinner guests and now, many, many years later, it has been my staple dish for our annual Friendsgiving.

The combination of sushi rice and curried canned tuna seems odd but the sweet vinegar and savory curry flavor somehow works. Pair with Misoshiru and a vegetable side like Spinach Dressed with Tofu.

The tang of ponzu cuts through the richness of the hamburger, but you can change things up by using a mixture of half ketchup and half tonkatsu sauce if you want it to taste more like an American meatloaf. If you go that route, no grated daikon is needed.

If you don’t know what to do with that remaining napa cabbage from another recipe, try this simple dish. The splash of vinegar and the flavor of the ginger perfectly highlight the sweetness of the cabbage.

Pickles are an essential part of a Japanese meal. There is a vast variety of pickling methods and ingredients, worthy of a book in and of itself. This quick pickle should sit for a few hours or overnight.

The foundation of many Japanese dishes is a broth called dashi. Among the different types of dashi, this one—made with kombu and katsuobushi (dried bonito flakes)—is the most common.

The matcha in this granola gives a mild, almost grassy flavor that complements the gentle sweetness from white chocolate and brown rice syrup.

Fried rice is a great dish to have in your back pocket when cleaning out your fridge. Once you understand the basic elements, you can riff in endless ways.