Stir-fried tofu and sautéed mushrooms (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Stir-fried tempura tofu and sautéed mushrooms with chicken skin
Koji Sekiguchi, the proprietor of the “izakaya” (drinking establishment) Konchan in Tokyo’s Adachi Ward, introduces two dishes that will refresh the palate while eating and drinking.
Fried yam with clear soup, background,  and mashed tofu dish (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Clear soup lightens fried yam food
Konchan is a homey “izakaya” (drinking establishment) opened 46 years ago in Tokyo’s Adachi Ward. The proprietor Koji Sekiguchi, who took over the business from his father, introduces two popular dishes.
Thick fall corn soup (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Thick fall corn soup is cool, gentle to the taste
Corn in the fall may sound strange, but the temperature difference between day and night adds sweetness and "umami" (pleasant savory taste).
Squash "korokke" (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Easy squash croquette that requires no chopping or stir-frying
Kabocha squash that are harvested in the summer sweeten in storage. They are rich in carotene, vitamins C and E as well as fiber.
Marinated beefsteak (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Pear makes marinated beefsteak sweet and tender
Chef Kuniaki Arima has come up with a way to cook meat nicely in a nonstick frying pan: Use lean beef soaked in a savory marinade. The use of Japanese pear not only adds sweetness, but it also tenderizes the meat through the power of enzymes.
Vietnamese-style simmered fish (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Wrap up, enjoy fish cooked Vietnamese style
Fish simmered in seasoned broth sounds Japanese. Cooking expert Megumi Fujii introduces marlin--or any other white-fleshed fish--cooked Vietnamese style.
Ginger-sesame sauce, foreground, and grilled flavored pork (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Versatile ginger and sesame sauce
All sorts of pre-mixed seasonings and sauces line grocery store shelves nowadays. Although they seem to save time and help get the right flavor, why not take the trouble to make your own at home?
Eggplant wrapped in pork slices (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Microwave completes summertime eggplant wrapped with sliced pork
This week’s dish is fit for a summer solo lunch at home.
Simmered beef and ginger (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Tempt your appetite in summer with delicious simmered beef
Kimio Tomura, owner of a Kyoto-cuisine restaurant, introduces the dish “shigure-ni,” simmered beef, which he says is good for midsummer and can be prepared beforehand and stored in the freezer for later use. Shigure-ni is primarily beef that is simmered in soy sauce, sugar, ginger and other ingredients.
Cooked tortilla with tomato salsa (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Multipurpose salsa determines taste of tortilla
Sauces that can set the flavor of dishes are a great help when planning meals.
Scoop cake (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Summer is a good time for “scoop cake” with fruit
The summer holidays have begun, so cooking expert Masayo Waki has come up with a “scoop cake” parents can make with their children.
Curry-flavored stir-fry of goya and chicken, front, and sweet pickled goya (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Sugar removes edge from curry-flavored stir-fry 'goya' and chicken
A popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
Peperonata (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Grilled bell peppers make colorful dish to be enjoyed hot or cold
The colorful and fleshy bell pepper, called "peperone" in Italian, has become quite familiar in recent years.
Meat and potatoes simmered with tomatoes (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Meat and potatoes simmered with tomatoes on an IH stove
Our readers have asked for tips on how best to cook using an induction heating (IH) stove.
Three summer appetizers (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Summer appetizers including frozen eggs
When entertaining guests, make sure your appetizers are fine preludes to the main dish.
Bruschetta (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Olive oil takes center stage in savory bruschetta
Good-quality olive oil is best enjoyed while the flavor and aroma are still rich.
Ume syrup (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Sweet ume syrup just right for summer refreshment
The arrival of rainy season in June signals that ume, or Japanese apricots, are ready to pick.
Salted and vinegar-pickled horse mackerel (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: A few extra steps take fresh horse mackerel to a new level
Horse mackerel, a popular and reasonably priced blueback fish, becomes quite special when it is pickled in vinegar, says Kimio Tomura, owner of a Kyoto-cuisine restaurant.
Sweet potato and ginger tempura (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Time to enjoy a Kyushu specialty: sweet potato and ginger tempura
Time-tested local dishes offer ways on how to enjoy ingredients to their fullest.
Stir-fried pork and egg (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Sweet and spicy stir-fried pork and egg is great accompaniment to rice
Chef and restaurant owner Tomoshige Ichikawa says appropriately seasoning meat and fish prior to cooking is the key to flavorful dishes.

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