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.
Pappa al pomodoro (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Leftover bread, tomatoes turn into sunny taste of Italy
If you happen to have any stale bread and overripe tomatoes sitting around the kitchen, don't throw them away. These are the perfect ingredients to make a delicious “pappa al pomodoro,” an Italian-style bread porridge.
Grilled bibimbap (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Grilled bibimbap spices up the dinner table
Making bibimbap--Korean-style mixed rice--together on the electric griddle is a fun way to prepare a meal.
Stir-fry of deep-fried tofu and seafood (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Fried tofu turns frozen seafood into savory fare
A bag of frozen seafood is a handy ingredient to add variety to the menu, especially for stir-fry or pilaf.
Simmered “harusame” vermicelli and spring cabbage (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Harusame vermicelli, spring cabbage make zesty side dish
Dried food with a long shelf life is a great help when you are stumped for what to cook. Chef and restaurant owner Tomoshige Ichikawa, who introduced many Chinese home cooking recipes between 2010 and 2012, came up with a dish using “harusame,” vermicelli made of mung-bean or potato starch. For this recipe, he used the former for its resilience.
Broad bean salad (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Broad bean salad goes well with wine
Chef Kuniaki Arima has come up with a salad with green broad beans and fluffy tofu that tastes Italian and is just right for a glass of wine.
Sticky rice with sea bream (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Microwave turns out tasty sticky rice with sea bream perfect for spring
Spring is the season for celebration and entertaining people. Sticky rice with sea bream will light up such occasions. The process of cooking sticky rice is simplified by using the microwave.
Mayonnaise-coated shrimp salad (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Condensed milk sweetens fried shrimp salad
Since fresh salads are a perfect match for the mild weather of spring, cooking expert Megumi Fujii is introducing a filling salad with mayonnaise-coated fried shrimp that is perfect for the season.
Firefly-squid risotto (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Rice captures ‘umami’ of firefly-squid risotto
Chef Kuniaki Arima introduces a risotto of tender firefly squid, cabbage and soy sauce.

More AJW