My husband's Japanese and a picky eater. I am a foreigner here in Japan. Are there any good recipes online or anyone who know really tasty dishes to cook for winter?

niku jaga!!! japanese beef stew!

sushi all year round with rice wine.

Well, I am a Japanese living in US--so I understand how it must be to live there as a foreigner Hot and steamy Chicken UDON~ Ingredients: 2 chicken breast fillets 1 package Japanese noodles (Sakura Mein) 4 dried mushrooms 3 shallots 4 leaves Japanese cabbage (same as Chinese cabbage) 3 cups chicken stock 1 cup bean sprouts salt pepper Directions: Cook noodles in boiling salted water 10 minutes, drain. Rinse noodles under cold water, drain again. Divide noodles evenly between four serving bowls. Slice chicken fillets in half horizontally then cut into fine strips. Soak mushrooms in hot water 20 minutes, drain, remove stalks, cut mushrooms thinly. Cut shallots into 2.5cm lengths. Cut cabbage into 2.5cm pieces. Place chicken stock, chicken, cabbage and mushrooms in saucepan, bring to boil, reduce heat, simmer uncovered 3 minutes, or until chicken is cooked. Add bean sprouts and shallots, mix well. Season with salt and pepper. Spoon mixture over noodles. +++++++++++++ Chicken "TONKATSU" Ingredients: 4 boneless skinless chicken breast halves kosher salt black pepper 1/2 cup flour 3 eggs, lightly beaten with 1/3 cup water 2 cups Japanese panko bread crumbs 1/2 head cabbage, shredded ***Tonkatsu Sauce*** 1/2 cup Worcestershire sauce 1/4 cup granulated sugar 1/4 cup soy sauce 1/4 cup tomato ketchup 1 teaspoon Dijon mustard 1/4 teaspoon ground allspice Directions: With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they are about 1/2 inch thick. Season with salt and pepper. Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko. Cook at 425 F for 30 minutes. Squirt the cutlet with cooking spray and sprinkle corn flakes crumbs in dish. Slice cutlet and serve on shredded cabbage, sprinkle with store-bought or homemade tonkatsu sauce. Some original Japanese recipes call for serving with English mustard as well. Tonkatsu Sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce and ketchup. Bring to a simmer over medium low heat. Reduce the heat to gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in mustard and allspice. Cool to room temperature. The sauce will keep for 1 week in the refrigerator. Notes: Accurate name: Tori (niku) Katsu. Strictly, tonkatsu is made with pork and katsu is deep fried.

Any kind of nabemono.... (in a pot dish). Sukiyaki, shabu shabu, oden, udon, and for me, any kind of miso soup...

all the japan lieks hot and spicie flavor but if your husband don't like it if he whant other food then you eat it to or buy for your self.

Yes, go to www.about.com, and click on the japanese cooking link. They will email you recipes every few days that are fit for the season. You may also browse their archives. My favorite Japanese winter food is Oden, a kind of stew that just keeps simmering and you keep adding ingredients to it everyday.