Atsuage is a traditional dish consisting of deep-fried tofu. The slices of tofu are wrapped in kitchen paper and weighed down with a small weight so the water drains well. They are then deep-fried until golden brown, puffy, and slightly crunchy on the exterior.

On the inside, the tofu should remain silky soft. This dish is often prepared as an inexpensive source of protein and it’s eaten as it is with soy sauce, grated ginger, or various vegetables.

Sunomono is a popular Japanese cucumber salad seasoned with a lightly sweetened dressing consisting of vinegar and soy sauce. Simple and refreshing, alongside thinly sliced cucumbers it can incorporate various other ingredients such as seafood, seaweed strips, or toasted sesame seeds.

It is usually served as an appetizer or a light side dish.

Yudofu, which translates to hot water tofu, is one the simplest Japanese dishes. As the name suggests, the tofu is merely heated in warm water, which is usually only spiced with dried kelp, a variety of dried seaweed. Yudofu was created by Buddhist monks who live in the Kyoto area and follow a strict diet which does not include any animal produce.

The tofu used in yudofu has to be fresh, and restaurants serving the dish usually prepare fresh tofu on a daily basis. Most commonly, the kinugoshi tofu variety is employed in the dish, due to its silky and almost custard-like consistency. Traditionally, the dish is served in a traditional Japanese nabe pot, and the guests usually help themselves by taking a piece of tofu and placing it in their individual bowls. 

Miso soup is a traditional soy-based soup made from a stock called dashi, miso paste, and various additional ingredients such as seaweed or tofu. It is estimated that more than 70% of Japeanese people consume the soup for breakfast, although it is commonly available at any time of the day.

In Japanese restaurants in the United States, miso soup is often offered as an appetizer. The soup is thought to have medicinal properties, as it alkalizes the blood and revives the nervous system. The main ingredient is called miso - a combination of rice, salt, water, and fermented soybeans, shaped into a paste that is similar to peanut butter in texture. 

Deep-fried tofu is a traditional delicacy known as aburaage. Tofu is usually fried twice to create a pocket in the middle, so when the piece is cut, it looks similar to pita bread. With a mild flavor, soft and chewy texture, and an incredible ability to absorb other ingredients, aburaage is often incorporated into various Japanese dishes.

It is usually rinsed or boiled in water and can be eaten plain, stuffed with sushi rice or fermented soybeans, used as a topping in miso soup, noodle soups, or various Japanese donburi dishes. Deep-fried tofu is an ancient Japanese ingredient, first mentioned in the 18th century, but today it is mostly produced in factories and available at many Asian and Japanese supermarkets.

Shiitake dashi is a traditional type of dashi stock, prepared with shiitake mushrooms as the main ingredient. The stock is prepared by re-hydrating dried mushrooms in water. It’s rarely used on its own – instead, it’s combined with other types of dashi, or with kombu seaweed for a vegan-friendly version.

Due to the fact that it’s vegetarian and vegan friendly, the stock is often used by vegans and vegetarians when preparing Japanese dishes. It’s recommended to use thick mushrooms with deep fissures on the cap because they have more flavor. 

Horenso no goma-ae is a traditional salad originating from Japan. The salad is usually made with a combination of spinach, soy sauce, salt, sugar, sesame seeds, and tahini (sesame paste). The spinach is boiled in salted water, drained, and cut into smaller strips.

It is then placed into a bowl and mixed with a combination of soy sauce, sugar, sesame paste, and sesame paste. This simple salad is often used in bento boxes.

Kappamaki is one of the most common sushi varieties consisting of nori seaweed, vinegar-flavored sushi rice, and sliced cucumbers, preferably thin and seedless Japanese cucumbers. This sushi variety belongs to the wide group of makizushi (rolled sushi), and it is traditionally served sliced into bite-size pieces and accompanied by soy sauce, pickled ginger, and wasabi.

Its name stems from kappa—a mythological creature from Japanese folklore whose favorite snacks were cucumbers.

Sekihan is a traditional dish consisting of only two main ingredients – glutinous rice and red azuki beans. The dish has a reddish hue which is a result of the cooking liquid from azuki beans. In the past, the color red was a symbol of good fortune and it supposedly warded off evil.

Nowadays, sekihan is typically consumed for good luck – it is served mostly on special occasions such as birthdays, weddings, and celebrations. The dish is usually served on okuizome (a baby's first meal when it is 100 days old) and shichi-go-san (a ritual for children aged 3, 5, and 7).