Wild Mushrooms with Pancetta, Rosemary and Pine Nuts

Creamy Kabocha with Spiced Maple Pecans and Mascarpone

Cider-Braised Pork with Balsamic and Cranberries

Shichimi Togarashi Kraut (七味唐辛子風味の漬物)

Summer Salad with Lemon Marjoram Vinaigrette

Lemon Poppy Seed Salad Kraut and Thoughts for the Coming Year

Mushroom and Sage Risotto (Risotto ai Funghi e Salvia)

Baked Sardines with Shio Koji-Pickled Fennel Salad

Simmered Japanese Taro Root (里芋の煮物)

Mashed Japanese Sweet Potato with an Umami Twist (さつま芋マッシュ)