October 29, 2014
White rice is nice but flavored rice adds a bit of flair to the dinner table.
October 22, 2014
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.
October 15, 2014
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.
October 08, 2014
Corn in the fall may sound strange, but the temperature difference between day and night adds sweetness and "umami" (pleasant savory taste).
October 01, 2014
Kabocha squash that are harvested in the summer sweeten in storage. They are rich in carotene, vitamins C and E as well as fiber.
September 24, 2014
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.
September 10, 2014
Fish simmered in seasoned broth sounds Japanese. Cooking expert Megumi Fujii introduces marlin--or any other white-fleshed fish--cooked Vietnamese style.
September 03, 2014
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?
August 27, 2014
This week’s dish is fit for a summer solo lunch at home.
August 20, 2014
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.
August 06, 2014
Sauces that can set the flavor of dishes are a great help when planning meals.
July 30, 2014
The summer holidays have begun, so cooking expert Masayo Waki has come up with a “scoop cake” parents can make with their children.
July 23, 2014
A popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
July 16, 2014
The colorful and fleshy bell pepper, called "peperone" in Italian, has become quite familiar in recent years.
July 09, 2014
Our readers have asked for tips on how best to cook using an induction heating (IH) stove.
July 02, 2014
When entertaining guests, make sure your appetizers are fine preludes to the main dish.
June 25, 2014
Good-quality olive oil is best enjoyed while the flavor and aroma are still rich.
June 18, 2014
The arrival of rainy season in June signals that ume, or Japanese apricots, are ready to pick.
June 11, 2014
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.
June 04, 2014
Time-tested local dishes offer ways on how to enjoy ingredients to their fullest.