August 12, 2015
Although kelp cannot be harvested in the warm seas of Okinawa, it is heavily utilized there, but as a food item and not used to make stock.
August 05, 2015
When Okinawans say “shishi” (meat) they usually mean pork.
July 29, 2015
Thanks to its subtropical climate, Okinawa has developed a unique culinary culture since the days of the Ryukyu Kingdom, incorporating the ways of China as well as "Yamato," or how islanders refer to the Japanese mainland.
July 22, 2015
Summer vegetable lovers should firmly implant in their memories this recipe by Chizuru Ohara, an expert on Kyoto-style home cooking.
July 15, 2015
Kyoto is hot during the summer. And July is the time of the year of the monthlong Gion Festival, which causes the people of Japan’s ancient capital to feel restless when they hear the celebratory and rhythmic music played on flutes, drums and gongs.
July 08, 2015
The rainy season has not spared the streets of Kyoto. Chizuru Ohara, an expert on Kyoto home cooking, introduces "Minazuki," a Japanese-style confection that is enjoyed at this time of year.
July 01, 2015
As the last in the series showcasing some of his most memorable recipes, Kenichi Chen, the 59-year-old owner of the Szechwan Restaurant group, introduces a favorite that combines an interesting mix of Chinese egg soup and Japanese "soba" (buckwheat noodles).
June 24, 2015
Kenichi Chen has been in the culinary field for nearly four decades, ever since he began his apprenticeship at the restaurant run by his late father, Kenmin Chen, who has been described as the “Chinese cuisine genius.”
June 17, 2015
Whenever Kenichi Chen, the chef and owner of the Szechwan Restaurant group, enters the kitchen, the atmosphere changes.
June 10, 2015
Postwar Japan's diet has undergone many changes, but cooking expert Fusako Holthaus laments that not many people have opened their eyes to the joys of lamb.
June 03, 2015
Fusako Holthaus, who has been teaching the broad concept of Western-style cooking for more than four decades, tries to convey the essence of the cuisine of various countries she encountered while living overseas.
May 27, 2015
Fusako Holthaus has been preparing American-style dishes to be enjoyed at home since the 1970s.
May 20, 2015
Sea bream, or “tai” in Japanese, is a symbol of spring in Osaka, and those fish that have reached spawning time in the cherry-blossom season are known as “sakura-dai” because of their color.
May 13, 2015
The village of Chihaya-akasaka in Osaka Prefecture has long been known as the production center of “koya-dofu” (freeze-dried tofu).
May 06, 2015
Bamboo shoots that herald the arrival of spring can please the palate in many ways.
April 29, 2015
The dinner table of the Horie family that produced three generations of cooking experts has always been lively.
April 22, 2015
Cooking expert Yasuko Horie is known for her “convenient to make, yet enjoyable” dishes, and the 92-year-old is not afraid to make her traditional creations with the latest culinary gadgets.
April 15, 2015
In a new series, cooking experts and cultural figures will introduce dishes they would like to pass down to future generations.
April 08, 2015
“Asari” clams that are getting plumper toward spring are simply delicious.
April 01, 2015
“Koya-dofu,” or freeze-dried tofu, is a preservative food that is perhaps a bit low-key, but it is rich in protein, iron and calcium.