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.
Simmered peas (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Simmered peas reflect green hue of spring
Simmered peas make a spring dish that is delightful to the eye and tongue.
Spring roll with spring cabbage and beef (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: A quick way to make spring roll with cabbage and beef
Spring rolls may seem like a complex dish for special occasions, but Yoko Munakata of the Better Home Association has come up with a time-saving recipe using “soft and thick spring cabbage.”
Spicy grilled mackerel (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: A spoonful of spice adds magical flavor to fish marinade
Curry powder is a blend of spices that is used to add delicious flavor to food as well as mask smells. Cooking expert Megumi Fujii decided to add a spoonful to her fish marinade.
Acqua pazza (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Acqua pazza, a rich seafood hot pot from Italy
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.
Kelp-flavored halfbeak (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Flavor of halfbeak enhanced by power of kelp
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.
Japanese-style pot-au-feu with rolled Chinese cabbage and pork (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Japanese-style pot-au-feu with rolled Chinese cabbage and pork
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.
Japanese-style water kimchi (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Enjoy winter vegetables in Japanese-style water kimchi
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.
Mantecato of cod (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Mantecato of cod is a butter-flavored creamy delicacy
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.
Grated and simmered turnip (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Grated, simmered turnip evokes subtle touch of spring
“Kabura-ni” is like a small snowy world in a bowl with a hint of an approaching springtime.
Curry with burdock root and soy beans (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Subtly sweet and full of flavor, curry with 'gobo,' soy beans a treat
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.
Traditional chicken meatloaf (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Traditional chicken meatloaf with mayonnaise
“Matsukaze-yaki,” thin chicken meatloaf, is a traditional food enjoyed during New Year's.
New Year’s soup with white miso (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: White miso gives New Year’s soup a subtle sweetness
“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.
Festive chicken in orange sauce (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Festive chicken in orange sauce spices up the holidays
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.
Hot pot with yellowtail and grated radish (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Hot pot with grilled yellowtail and grated radish
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.
Soup with cod and daikon radish (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Soothing soup with kelp stock, cod and daikon radish
December is a time when many people feel the winter chill and are restless.
Gratin of soft vegetables (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Gratin of soft vegetables a rich source of nutrients
A gratin rich in vegetables is bound to give anyone feeling the cold an extra energy boost.
Steamed lotus root (Photo by Katsumi Oyama)
JAPANESE HOME COOKING: Steamed lotus root sweet, fluffy yet chewy
One of the joys of cooking in winter is noticing how some vegetables become more flavorful as it gets colder.

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