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.
Pork soup with white miso (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: White miso adds savory flavor to 'tonjiru' pork soup
When cooking expert Megumi Fujii asks her two daughters, “What would you like to eat?” the answer is almost invariably, “Tonjiru!" (pork soup).
Hamaguri clam roasted with sake (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Enjoy in-season clam with power of sake
If the secret to cooking is sealing in the flavor of the ingredient, Kimio Tomura, owner of a Kyoto-cuisine restaurant, does just that with the in-season “hamaguri” clam.
Scattered nanohana sushi (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Scattered ‘nanohana’ sushi adds touch of spring to dining table
With spring just around the corner, cooking expert Atsuko Matsumoto introduces “chirashi-zushi” (scattered sushi), which conjures up images of a flower garden.
Fluffy stuffed shiitake mushrooms (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Fluffy stuffed shiitake mushrooms bring back memories
Not all Japanese cuisine is the elegant fare you see at high-end restaurants.
Vegetable oden hotpot (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Root vegetables savory stars in clear hotpot
We can hardly wait for spring to come, but the weather still calls for “oden,” a stew of ingredients cooked in a soy-flavored broth.
Carefully simmered yodo-daikon (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Simmered Kyoto daikon radish draws out 'umami' flavor
You will know what is sumptuous about this simple, almost spartan-looking, dish when you first eat it.

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