Hearty onigiri, tonjiru, and freshly baked salted butter raisin bread 🤤
With autumn appetite in full swing, our kitchen has been busier than ever! I’m sharing another week of cozy meals from our table ✨

Cookbook: 『季節を味わう日々ごはん』
Release date: Thursday, October 29, 2026
Publisher: One Publishing
Price: ¥1,600, excluding tax

Pre-order here:
https://amzn.asia/d/0jfXboQs
You can also pre-order the book at bookstores throughout Japan ✨

For those living outside Japan, please pre-order here:
https://ringringdo.com/products/97846...
Please note that the book is currently available in Japanese only.
You can find my channel here ↓
@nushikitchen

You can watch some of our past videos with a channel membership ↓
@nushikitchen

I hope you’ll also enjoy some of my recommended videos  ↓
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[Pumpkin Galette]
Pumpkin: 1/4
Shredded cheese: 50 g
Rice flour: 1 tbsp
Cake flour: 1/2 tbsp
Salt: a little
Olive oil: as needed

[King Oyster Mushroom Confit]
King oyster mushrooms: 2 large
Garlic: 2 cloves
Dried chili peppers: 2
Rosemary: 1 sprig
Salt: 1/2 tsp
Black pepper: as needed
Olive oil: 150 ml

[Fig Compote]
Figs: 6
Lemon juice: juice of 1/2 lemon
Water: 200 ml
White wine: 180 ml
Granulated sugar: 80 g

[Shrimp Ball Mixture]
Peeled shrimp: 250 g
Hanpen: 100 g
Egg white: 1
Potato starch: 1 tbsp
Salt: a little

[Shrimp & Okra Spring Rolls]
Spring roll wrappers: 3
Okra: 6
Shrimp ball mixture: 1/2 batch
Oil for frying: as needed

[Autumn Vegetable Tonjiru]
Thinly sliced pork loin for shabu-shabu: 150 g
Winter melon: 1/4 small
Taro: 6 small
Bok choy: 1
Dashi: 700 ml
Miso: 2 tbsp

[Green Beans & Walnuts with Mustard Soy Sauce]
Green beans: 10
Walnuts: 20 g
Rice oil: as needed
Sugar: 1 tsp
Soy sauce: 2 tsp
Japanese mustard: just under 1 tsp

[Salted Butter Raisin Bread]
Bread flour: 250 g
Sugar: 15 g
Salt: 3 g
Dry yeast: 3 g
Water: 150–200 ml
Unsalted butter: 20 g
Raisin: 100g

Salted butter: as needed
Coarse salt: as needed
Melted butter: as needed

[Onion & Sesame Dressing]
Onion: 1
Sesame oil: as needed

Sesame paste: 1 tbsp
Shio koji: 1 tbsp
Sugar: 2 tsp
Rice vinegar: 3 tbsp
Soy sauce: 2 tbsp
Sesame oil: 3 tbsp

[Ginger Minestrone with Winter Melon & Eggplant]
Winter melon: 1/4 small
Eggplant: 1
Okra: 3
Canned mixed beans: 1 can (110 g)
Grated ginger: 1 piece
Water: 300 ml
Tomato juice: 1 can (190 g)
Salt and pepper: a little
Consommé powder: 1/2 tbsp
Olive oil: as needed

[White Meat Sauce Pasta with Maitake & Nuts]
Pasta: 2 servings (150–200 g)
Ground beef and pork: 200 g
Maitake mushrooms: 1 pack
Mixed nuts: 50 g
Garlic: 1 clove
Bay leaf: 1
Heavy cream: 100 ml
Salt and pepper: as needed
Grated Parmesan cheese: as needed
Dried parsley: as needed

[Winter Melon & Pumpkin Potage]
Winter melon: 1/4
Pumpkin: 1/4
Onion: 1/2
Water: 400 ml
Milk: 100 ml
Heavy cream: 50 ml (optional)
Salt: a little
Consommé powder: 1/2 tbsp
Olive oil: as needed

[Chinese-Style Shrimp Ball Soup]
Shrimp ball mixture: 1/2 batch
Bok choy: 1
Dried wood ear mushrooms: 6 small pieces
Water: 700 ml
Mirin: 1 tbsp
Salt and pepper: a little
Chicken stock powder: just under 1 tbsp
Potato starch slurry (1 tbsp potato starch + 3 tbsp water)

[Garlic Eggplant Miso Rice Topping]
Eggplants: 2
Garlic: 1 clove
Sesame oil: as needed
Sake: 1 tbsp
Mirin: 1 1/2 tbsp
Sugar: 1/2 tsp
Soy sauce: 1 tbsp
Miso: 1 tbsp
Gochujang: 1 tsp
Sesame: a little

[Steamed Winter Melon, Chicken & Taro with Ginger]
Winter melon: 50 g
Taro: 2 small
Boneless, skinless chicken thigh: 1/2
Ginger: 2 pieces
Sake: 2 tbsp
Ponzu: as needed

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