December 04, 2013
A gratin rich in vegetables is bound to give anyone feeling the cold an extra energy boost.
November 27, 2013
One of the joys of cooking in winter is noticing how some vegetables become more flavorful as it gets colder.
November 21, 2013
Wishing to create more tofu recipes that appeal to children and grown-ups, Yoko Munakata of the Better Home Association came up with a nutritious miso-flavored nugget with vegetables and canned mackerel.
November 13, 2013
Using reasonably-priced steak, cooking expert Megumi Fujii has put together “chirashi-zushi,” or “scattered sushi.”
November 06, 2013
Involtini is an Italian dish consisting of thin slices of meat rolled with various fillings. Chef Kuniaki Arima introduces a southern Italian version using swordfish and breadcrumbs.
October 30, 2013
Sweet persimmon coated in rich sesame paste makes a charming fall appetizer.
October 23, 2013
Fried rice seems easy to make, but how do you prevent it from becoming soggy? Yoko Munakata of the Better Home Association introduces a way.
October 16, 2013
They look and taste like fried noodles and Napolitan, a pasta dish with tomato-based sauce. But the texture--soft yet chewy--is different.
October 09, 2013
Chef Kuniaki Arima introduces a simple way to make stracci, meaning “rags” in Italian, at home.
October 02, 2013
When newly-harvested rice appears on the dinner table, it's a sign that fall--the season for a healthy appetite--has arrived.
September 25, 2013
Cooked with "umeshu,” plum liquor, pork ribs turn out savory and tender. Yoko Munakata of the Better Home Association introduces a recipe with umami flavor from the bone and the refreshing taste of plum. The acid in the plum liquor breaks down the protein and softens the meat. The recipe will also work with chicken wings. Thick pots are recommended for simmering dishes. Enameled or stainless steel pots are best to cook acidic ingredients. If aluminum pots are used, wash straight away after cooking. Serves four.
September 18, 2013
Although catches are less than usual this year, the season for saury, a fall delicacy, has arrived.
September 11, 2013
Though it is a simple dish, lamb chop in cacciatore (hunter)-style is fit for a banquet. The keys are some extra steps in the preparation: removing excess fat to lessen the distinctive aroma and sprinkling sugar before the salt.
September 05, 2013
Newly harvested sweet potato is one of the harbingers of the arriving fall as the days begin to cool. Kimio Tomura, owner of a Kyoto-cuisine restaurant, turns it into a golden, sweet delicacy. The sweet potato (“satsuma-imo”) is also known as “maruju,” a name derived from the “cross in circle” crest of the feudal Shimazu clan that ruled the present-day Kagoshima Prefecture. Though it takes time, the process and tools required are simple.
August 14, 2013
The season for summer squid has arrived. Yoko Munakata of the Better Home Association introduces a dish that gives potatoes the flavor of the sea, enhanced by butter and soy sauce. The cooked squid is kept soft by removing it from the pot after heating briefly so the rings become round. If you can clean a squid by yourself, you get to enjoy it whole. Make sure to choose a fresh one. Munakata shows another dish to go with sake. Serves two.
August 07, 2013
Cold soba noodles with hot dipping sauce is an appetizing dish in the heat of summer. Chicken and eggplant provide the nutrition to the hearty sauce. “Although the flavor will become lighter, you can remove the skin for a healthier finish,” says cooking expert Megumi Fujii. Noodle dishes tend to have a high salt count. Listed sodium content was calculated on the assumption that half the sauce was left uneaten. Serves two.
July 31, 2013
Bagna càuda, meaning “hot sauce,” is an Italian dish where vegetables are dipped in a sauce warmed in a special pot. Instead of using anchovies in the sauce, chef Kuniaki Arima chose “shiokara” (salted guts and meat) of squid, an ingredient familiar to Japanese.
July 30, 2013
Amid food shortages at stores shortly after the Great East Japan Earthquake on March 11, 2011, many people survived through making do with what they had on hand to create a wealth of innovative dishes.
July 24, 2013
A savory dish of sardines is a good choice for a ready-made dish that can be a great help on a busy day. To be able to eat the bones as well, Kimio Tomura, owner of a Kyoto-cuisine restaurant, suggests choosing fresh small-sized sardines that are 15 to 18 cm long.
July 17, 2013
Take a bite of goya (bitter gourd) and you will feel the energy of summer. Although it is often enjoyed in “chanpuru” (stir-fry), Yoko Munakata of the Better Home Association suggests using the vegetable in jeon, a Korean pancake-like dish. The chewy dough makes a nice contrast with the crisp goya. Fresh goya has a bumpy surface that is firm and glossy. By mixing flour and katakuriko starch in a ratio of 8-to-2, you get a jeon that is crispy on the outside and chewy on the inside. The recipe serves two.