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.
Winter vegetables with cheese (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Winter vegetables and cheese make for fun, crispy snack
Parmigiano-Reggiano, or Parmesan cheese, is a hard cheese made from cow's milk that adds flavor and fullness to salads, pasta and simmered dishes.
Hashed beef (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Tasty hashed beef brings back warm childhood memories
Piping hot hashed beef with rice warms the body and soul. Yoko Munakata of the Better Home Association introduces a homely recipe that skips the demi-glace sauce.
Beef cooked with green onion (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Sweet soy sauce flavor is good match for beef and green onions
In-season vegetables can help tide you over during the cold season, so cooking expert Megumi Fujii introduces a dish you can whip right up using beef and green onions.
Spaghetti carbonara (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Blend of egg, miso completes flavor of carbonara
If you feel like staying at home and eating in on a cold winter night, spaghetti carbonara is the perfect comfort food.
Roast beef (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Beefing up the dinner table
A treat like roast beef can be prepared with a frying pan, and the meat does not have to be marbled, cooking expert Megumi Fujii says.
Black soy beans (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Plump simmered black soy beans set mood for New Year
Although ready-made “osechi-ryori” are winning wider acceptance, there's nothing quite like making your own auspicious New Year dishes.
Prosciutto cotto (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: 'Time nurtures flavor' for homemade prosciutto
In Italian, “prosciutto” means ham, and “cotto” means cooked. (By the way, uncured ham is called prosciutto crudo.)
Kudzu soup with fat oysters (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Enjoy tasty oysters cooked in delicate kudzu soup
The warmth received while eating a bowl of kudzu soup with fat oysters is good for loosening up a body that has stiffened in the cold winter weather.
Dumplings and azuki beans (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Dumplings and azuki beans make for homey treat
Bean dishes may seem to take a lot time and trouble.
Simmered soybeans and pork (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Simmered soybeans and pork is rich in flavor, fiber
Beans are a gold mine of minerals and dietary fiber. Reconstituting dry beans may seem to be too much of a fuss but cooking them is quite simple.
Spicy chicken and konnyaku (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Spicy chicken and 'konnyaku' are low in calories yet satisfying
“Konnyaku” comes in very handy if you want to reduce calories in a meal.
Spiedino, an Italian-style skewer-grilled dish (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Skewer-grilled yellowtail in fancy Italian style
Spiedino is an Italian style, skewer-grilled dish that uses herbs and spices. Chef Kuniaki Arima, who specializes in Italian cuisine, introduces a way to enjoy yellowtail (buri) with in-season fat.
Miso-flavored grilled chicken (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Grilled miso chicken is crispy on outside, tender on inside
Miso is an effective way to add variation to the flavor of Japanese-style dishes. Yoko Munakata of the Better Home Association introduces miso-flavored grilled chicken.
Mushroom soup (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Mushrooms galore define the flavor of fall soup
Store shelves are filled with mushrooms that come in all shapes and colors.
Rice flavored with chicken and burdock (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Rice cooked with chicken, burdock adds style to the dinner table
White rice is nice but flavored rice adds a bit of flair to the dinner table.
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).

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