February 10, 2016
Naomi Takayama is a cook extraordinaire, yet on any given day, her refrigerator is quite bare.
February 03, 2016
Cooking expert Naomi Takayama still fondly recalls her time as chef at a former fusion restaurant called KuuKuu in Kichijoji in western Tokyo.
January 27, 2016
While working as a chef at a fusion food restaurant for 13 years, Naomi Takayama often cooked dishes for special occasions that used a lot of spices.
January 20, 2016
Ayao Okumura, a 78-year-old expert of ancestral cooking, has been particularly drawn to “zoni,” soup with "mochi" rice cake, which is associated with the New Year celebration in Japan.
January 13, 2016
Winter is the season of root vegetables, and a dish of them simmered with konjac and chicken is one that ancestral cooking expert Ayao Okumura intends to hand down to the next generation.
January 06, 2016
Ayao Okumura is renowned for cooking traditional Japanese recipes with a contemporary twist.
December 31, 2015
Ayao Okumura is an ancestral cooking expert whose work is motivated by two questions: Which ingredients have the Japanese cooked and eaten since ancient times? And how should we hand traditional cuisine down to the next generation?
December 23, 2015
Kentetsu Koh can perform miracles in his kitchen, but sometimes it is the simpler dishes that prove most satisfying.
December 16, 2015
Instead of swanky restaurants, Kentetsu Koh is more interested in what people eat every day when he’s on assignments overseas.
December 09, 2015
Cooking expert Kentetsu Koh’s biggest inspiration in the kitchen is his mother, Eirin Ri.
December 02, 2015
Japanese “dashi” cooking stock is one of the pillars of Japanese cuisine, but it also goes very well with Western-style dishes.
November 25, 2015
Although maize-colored, dashi-based "tamagoyaki" (rolled omelette) is a star in Kansai cuisine, it isn't exactly easy to roll.
November 18, 2015
Located on the Karahori shopping street south of Osaka Castle, Konbu Doi has been selling dried kelp since 1903.
November 11, 2015
A hearty meal consisting of a thick slice of pork belly, carrots, potatoes and onions, “all-out uncut curry” is a big hit in Tochi Ueyama’s long-running manga and anime series “Cooking Papa.”
November 04, 2015
In Tochi Ueyama's “Cooking Papa” manga series, the protagonist, Kazumi Araiwa, is an office worker who loves to cook.
October 28, 2015
Few men prepared and served meals at home when the “Cooking Papa” series started in the Shukan Moningu (Weekly morning) manga magazine in May 1985.
October 21, 2015
In the final installment, Nakako Matsumoto, professor emeritus at Kagawa Nutrition University, who has focused on food culture as well as the relation between cooking procedures and taste, introduces miso soup.
October 14, 2015
Nakako Matsumoto began studying the relationship between cooking methods and palatability about 20 years ago at Kagawa Nutrition University.
October 07, 2015
For more than 50 years, Nakako Matsumoto has been studying the hidden secrets that each step in cooking has on flavor and texture.
September 30, 2015
What better way to end a series on fish dishes than with some fishermen's dishes? The kind of grub they cook at sea.