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.
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.

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