Rice cooked with grilled lotus root and shrimp (Photo by Mashiro Gohda)
JAPANESE HOME COOKING: Winter’s lotus root seasonal favorite when grilled with shrimp
Naomi Takayama is a cook extraordinaire, yet on any given day, her refrigerator is quite bare.
Soup with salted pork and vegetables (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Naomi Takayama continues to refine salted pork specialty
Cooking expert Naomi Takayama still fondly recalls her time as chef at a former fusion restaurant called KuuKuu in Kichijoji in western Tokyo.
Naomi Takayama mashes a potato in a mortar at her home in Musashino, western Tokyo. (Masahiro Gohda)
JAPANESE HOME COOKING: Simple mortar creates creamy mashed potatoes
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.
Zoni soup from Tokyo’s Komatsugawa, top, and Osaka (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: 'Zoni' soup unites family members on New Year's Day
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.
Ayao Okumura's "seven-treasure simmered dish" of root vegetables, konjac and chicken (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Dashi-based simmered dish of root vegetables for winter
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.
Ginger-flavored steamed black soybeans with pickled deep-fried shrimp, canape of herring roe and apple and honey-lemon flavored dried anchovy (From top. Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Three festive dishes to spice up New Year’s holidays
Ayao Okumura is renowned for cooking traditional Japanese recipes with a contemporary twist.
Ayao Okumura’s study in Kashiba, Nara Prefecture, is filled with numerous materials he gathered for his research and upcoming book. (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Tuna and green onion salad with vinegared miso dressing
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?
Soup with seaweed and small dried fish (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Basic seaweed broth with dried fish is hard to beat
Kentetsu Koh can perform miracles in his kitchen, but sometimes it is the simpler dishes that prove most satisfying.
Steamed garlic-flavored pork and leafy vegetables (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Steamed garlic-flavored pork and leafy vegetables
Instead of swanky restaurants, Kentetsu Koh is more interested in what people eat every day when he’s on assignments overseas.
Five-colored namul (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Korean ‘namul’ offers tasty vegetable medley
Cooking expert Kentetsu Koh’s biggest inspiration in the kitchen is his mother, Eirin Ri.
Minestrone cooked with kelp stock (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Can't help but put the kelp in a minestrone
Japanese “dashi” cooking stock is one of the pillars of Japanese cuisine, but it also goes very well with Western-style dishes.
Dashi-flavored "tamagoyaki" (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: A knack to making dashi-flavored 'tamagoyaki'
Although maize-colored, dashi-based "tamagoyaki" (rolled omelette) is a star in Kansai cuisine, it isn't exactly easy to roll.
Takoyaki (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Dashi made from kelp brings savoriness to ‘takoyaki’
Located on the Karahori shopping street south of Osaka Castle, Konbu Doi has been selling dried kelp since 1903.
All-out uncut curry (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: All-out uncut curry star of ‘Cooking Papa’
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.”
"Far-out omelet" (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Vegetable-rich omelet from popular manga brings smiles
In Tochi Ueyama's “Cooking Papa” manga series, the protagonist, Kazumi Araiwa, is an office worker who loves to cook.
Italian-style hotpot (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Cool fathers make Italian-style hotpot
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.
Miso soup containing many vegetables. (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Chunky wholesome miso soup full of vegetables
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.
Tonkatsu (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Attention to frying time, oil temperature key to delicious ‘tonkatsu’
Nakako Matsumoto began studying the relationship between cooking methods and palatability about 20 years ago at Kagawa Nutrition University.
Nakako Matsumoto, professor emeritus at Kagawa Nutrition University, at her office in Tokyo’s Shibuya Ward, says she “enjoyed focusing on why dishes are tasty.” (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: Simmered 'satoimo' taro tasty and simple to make
For more than 50 years, Nakako Matsumoto has been studying the hidden secrets that each step in cooking has on flavor and texture.
From top, "mizu-namasu," "namero" and "sanga-yaki" (Photo by Masahiro Gohda)
JAPANESE HOME COOKING: 'Mizu-namasu'--the fishermen's ice-cold miso soup
What better way to end a series on fish dishes than with some fishermen's dishes? The kind of grub they cook at sea.

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