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.
May 28, 2014
Chef and restaurant owner Tomoshige Ichikawa says appropriately seasoning meat and fish prior to cooking is the key to flavorful dishes.
May 21, 2014
If you happen to have any stale bread and overripe tomatoes sitting around the kitchen, don't throw them away. These are the perfect ingredients to make a delicious “pappa al pomodoro,” an Italian-style bread porridge.
May 14, 2014
Making bibimbap--Korean-style mixed rice--together on the electric griddle is a fun way to prepare a meal.
May 07, 2014
A bag of frozen seafood is a handy ingredient to add variety to the menu, especially for stir-fry or pilaf.
April 30, 2014
Dried food with a long shelf life is a great help when you are stumped for what to cook. Chef and restaurant owner Tomoshige Ichikawa, who introduced many Chinese home cooking recipes between 2010 and 2012, came up with a dish using “harusame,” vermicelli made of mung-bean or potato starch. For this recipe, he used the former for its resilience.
April 23, 2014
Chef Kuniaki Arima has come up with a salad with green broad beans and fluffy tofu that tastes Italian and is just right for a glass of wine.
April 16, 2014
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.
April 09, 2014
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.
April 01, 2014
Chef Kuniaki Arima introduces a risotto of tender firefly squid, cabbage and soy sauce.