December 17, 2014
The warmth received while eating a bowl of kudzu soup with fat oysters is good for loosening up a body that has stiffened in the cold winter weather.
December 10, 2014
Bean dishes may seem to take a lot time and trouble.
December 03, 2014
Beans are a gold mine of minerals and dietary fiber. Reconstituting dry beans may seem to be too much of a fuss but cooking them is quite simple.
November 26, 2014
“Konnyaku” comes in very handy if you want to reduce calories in a meal.
November 19, 2014
Spiedino is an Italian style, skewer-grilled dish that uses herbs and spices. Chef Kuniaki Arima, who specializes in Italian cuisine, introduces a way to enjoy yellowtail (buri) with in-season fat.
November 12, 2014
Miso is an effective way to add variation to the flavor of Japanese-style dishes. Yoko Munakata of the Better Home Association introduces miso-flavored grilled chicken.
November 05, 2014
Store shelves are filled with mushrooms that come in all shapes and colors.
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.