Miso-flavored stir-fry of kelp and squid (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Miso-flavored stir-fry of kelp and squid
Although kelp cannot be harvested in the warm seas of Okinawa, it is heavily utilized there, but as a food item and not used to make stock.
Rafute (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Pork-based ‘rafute’ a signature Okinawan delicacy
When Okinawans say “shishi” (meat) they usually mean pork.
“It is a pity that the true form of Ryukyu cuisine is being forgotten now,” says Ayaka Yamamoto. “I wish to pass on the old wisdom to future generations.”  (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Okinawa's 'duruwakashi': taro and pork
Thanks to its subtropical climate, Okinawa has developed a unique culinary culture since the days of the Ryukyu Kingdom, incorporating the ways of China as well as "Yamato," or how islanders refer to the Japanese mainland.
Simmered summer vegetables (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Kyoto-style simmered summer vegetables
Summer vegetable lovers should firmly implant in their memories this recipe by Chizuru Ohara, an expert on Kyoto-style home cooking.
Hamo skin and cucumber flavored with sesame and vinegar (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: 'Hamo' skin and cucumber flavored with sesame and vinegar
Kyoto is hot during the summer. And July is the time of the year of the monthlong Gion Festival, which causes the people of Japan’s ancient capital to feel restless when they hear the celebratory and rhythmic music played on flutes, drums and gongs.
Minazuki (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: 'Minazuki' is a Japanese-style confection perfect for rainy season
The rainy season has not spared the streets of Kyoto. Chizuru Ohara, an expert on Kyoto home cooking, introduces "Minazuki," a Japanese-style confection that is enjoyed at this time of year.
Chinese-style Japanese soba noodles (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Chinese-style Japanese soba noodles
As the last in the series showcasing some of his most memorable recipes, Kenichi Chen, the 59-year-old owner of the Szechwan Restaurant group, introduces a favorite that combines an interesting mix of Chinese egg soup and Japanese "soba" (buckwheat noodles).
Radish and carrot simmered with scallop (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Radish and carrot simmered with scallop adductor
Kenichi Chen has been in the culinary field for nearly four decades, ever since he began his apprenticeship at the restaurant run by his late father, Kenmin Chen, who has been described as the “Chinese cuisine genius.”
Mapo doufu (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Master chef shares prized 'mapo doufu' recipe
Whenever Kenichi Chen, the chef and owner of the Szechwan Restaurant group, enters the kitchen, the atmosphere changes.
Lamb chops (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Lamb chops served with beans in a lemon-flavored butter
Postwar Japan's diet has undergone many changes, but cooking expert Fusako Holthaus laments that not many people have opened their eyes to the joys of lamb.
Newly harvested potatoes and onions simmered in butter (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Newly harvested potatoes and onions simmered in butter
Fusako Holthaus, who has been teaching the broad concept of Western-style cooking for more than four decades, tries to convey the essence of the cuisine of various countries she encountered while living overseas.
The style of hamburger favored by Fusako Holthaus (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Hamburger: Simple, savory--the quintessential American meal
Fusako Holthaus has been preparing American-style dishes to be enjoyed at home since the 1970s.
Roe and milt of sea bream, udo and broad beans cooked separately and served together (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Putting a whole sea bream to use, with broad beans on the side
Sea bream, or “tai” in Japanese, is a symbol of spring in Osaka, and those fish that have reached spawning time in the cherry-blossom season are known as “sakura-dai” because of their color.
Freeze-dried tofu and peas with eggs (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Freeze-dried tofu, peas with eggs an Osaka specialty
The village of Chihaya-akasaka in Osaka Prefecture has long been known as the production center of “koya-dofu” (freeze-dried tofu).
Bamboo shoot and squid flavored with green leaf-bud miso (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Bamboo shoot and squid flavored with green leaf-bud miso
Bamboo shoots that herald the arrival of spring can please the palate in many ways.
Bite-size fried cutlet using thin pork slices (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: For young and old, bite-size fried cutlet using thin pork slices
The dinner table of the Horie family that produced three generations of cooking experts has always been lively.
Shira-ae (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Fast and easy vegetables dressed in tofu sauce
Cooking expert Yasuko Horie is known for her “convenient to make, yet enjoyable” dishes, and the 92-year-old is not afraid to make her traditional creations with the latest culinary gadgets.
Hiroko Horie, Yasuko Horie, Sawako Horie (from left) (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Generational culinary trio changes basic 'nikujaga'
In a new series, cooking experts and cultural figures will introduce dishes they would like to pass down to future generations.
Spaghetti alle vongole (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Clams with pasta, hey vongole!
“Asari” clams that are getting plumper toward spring are simply delicious.
Fried and simmered chicken and freeze-dried tofu (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Fried and simmered freeze-dried tofu acquires rich texture
“Koya-dofu,” or freeze-dried tofu, is a preservative food that is perhaps a bit low-key, but it is rich in protein, iron and calcium.

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