March 05, 2014
Acqua pazza, a dish of fish cooked in water and wine, is an Italian version of “hama nabe” (seafood hot pot), says chef Kuniaki Arima.
February 26, 2014
Through the ages, culinarians have sought the best way to enhance the flavor of each ingredient in their creations. “Konbu jime,” where kelp is used to flavor ingredients, is an example.
February 19, 2014
Chinese cabbage that becomes sweeter as the temperature drops is a fine match for rich pork belly. Yoko Munakata of the Better Home Association gathers the “golden pair” in a warming Japanese-style pot-au-feu.
February 12, 2014
Winter vegetables are turned into two pickles that are easy to make. “Mul,” or water kimchi, is a Japanese style that uses ginger and yuzu instead of garlic.
February 06, 2014
With cod now in season, chef Kuniaki Arima steps away from the usual hotpots and soups to introduce “mantecato.” This Italian appetizer, the name of which means “whisked,” is a simple dish with boiled potatoes, cod and butter.
January 29, 2014
“Kabura-ni” is like a small snowy world in a bowl with a hint of an approaching springtime.
January 23, 2014
Although "gobo" (burdock root) and soy beans are usually associated with Japanese dishes, Yoko Munakata of the Better Home Association incorporated them into a curry dish.
January 15, 2014
“Matsukaze-yaki,” thin chicken meatloaf, is a traditional food enjoyed during New Year's.
January 08, 2014
“Zoni”--soup with rice cake traditionally associated with the Japanese New Year--varies throughout the country, as it also often contains regional ingredients or delicacies.
December 24, 2013
Christmas is all about simple family meals and good cheer, so this tasty chicken dish from chef Kuniaki Arima might be the perfect way to celebrate the holiday.
December 18, 2013
Hot pot is a perennial choice in winter. Yoko Munakata of the Better Home Association introduces a recipe to enjoy the in-season “buri,” or yellowtail. The fish’s flavor is enhanced by grilling it first.
December 11, 2013
December is a time when many people feel the winter chill and are restless.
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.