JAPANESE HOME COOKING

JAPANESE HOME COOKING: Sugar removes edge from curry-flavored...
Curry-flavored stir-fry of goya and chicken, front, and sweet pickled goya (Photo by Katsumi Oyama)
A popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
JAPANESE HOME COOKING: Grilled bell peppers make colorful dish to...
Peperonata (Photo by Katsumi Oyama)
The colorful and fleshy bell pepper, called "peperone" in Italian, has become quite familiar in recent years.
JAPANESE HOME COOKING: Meat and potatoes simmered with tomatoes on ...
Meat and potatoes simmered with tomatoes (Photo by Katsumi Oyama)
Our readers have asked for tips on how best to cook using an induction heating (IH) stove.
JAPANESE HOME COOKING: Summer appetizers including frozen eggs
Three summer appetizers (Photo by Katsumi Oyama)
When entertaining guests, make sure your appetizers are fine preludes to the main dish.
JAPANESE HOME COOKING: Olive oil takes center stage in savory...
Bruschetta (Photo by Katsumi Oyama)
Good-quality olive oil is best enjoyed while the flavor and aroma are still rich.
JAPANESE HOME COOKING: Sweet ume syrup just right for summer...
Ume syrup (Photo by Katsumi Oyama)
The arrival of rainy season in June signals that ume, or Japanese apricots, are ready to pick.
JAPANESE HOME COOKING: A few extra steps take fresh horse mackerel ...
Salted and vinegar-pickled horse mackerel (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Time to enjoy a Kyushu specialty: sweet...
Sweet potato and ginger tempura (Photo by Katsumi Oyama)
Time-tested local dishes offer ways on how to enjoy ingredients to their fullest.
JAPANESE HOME COOKING: Sweet and spicy stir-fried pork and egg is...
Stir-fried pork and egg (Photo by Katsumi Oyama)
Chef and restaurant owner Tomoshige Ichikawa says appropriately seasoning meat and fish prior to cooking is the key to flavorful dishes.
JAPANESE HOME COOKING: Leftover bread, tomatoes turn into sunny...
Pappa al pomodoro (Photo by Katsumi Oyama)
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 ...
JAPANESE HOME COOKING: Grilled bibimbap spices up the dinner table
Grilled bibimbap (Photo by Katsumi Oyama)
Making bibimbap--Korean-style mixed rice--together on the electric griddle is a fun way to prepare a meal.
JAPANESE HOME COOKING: Fried tofu turns frozen seafood into savory ...
Stir-fry of deep-fried tofu and seafood (Photo by Katsumi Oyama)
A bag of frozen seafood is a handy ingredient to add variety to the menu, especially for stir-fry or pilaf.
JAPANESE HOME COOKING: Harusame vermicelli, spring cabbage make...
Simmered “harusame” vermicelli and spring cabbage (Photo by Katsumi Oyama)
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...
JAPANESE HOME COOKING: Broad bean salad goes well with wine
Broad bean salad (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Microwave turns out tasty sticky rice with...
Sticky rice with sea bream (Photo by Katsumi Oyama)
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 ...
JAPANESE HOME COOKING: Condensed milk sweetens fried shrimp salad
Mayonnaise-coated shrimp salad (Photo by Katsumi Oyama)
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...
JAPANESE HOME COOKING: Rice captures ‘umami’ of firefly-squid...
Firefly-squid risotto (Photo by Katsumi Oyama)
Chef Kuniaki Arima introduces a risotto of tender firefly squid, cabbage and soy sauce.
JAPANESE HOME COOKING: Simmered peas reflect green hue of spring
Simmered peas (Photo by Katsumi Oyama)
Simmered peas make a spring dish that is delightful to the eye and tongue.
JAPANESE HOME COOKING: A quick way to make spring roll with...
Spring roll with spring cabbage and beef (Photo by Katsumi Oyama)
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...
JAPANESE HOME COOKING: A spoonful of spice adds magical flavor to...
Spicy grilled mackerel (Photo by Katsumi Oyama)
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...