JAPANESE HOME COOKING
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...
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...
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”...
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 ...
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.
March 25, 2015
When cooking expert Megumi Fujii asks her two daughters, “What would you like to eat?” the answer is almost invariably, “Tonjiru!" (pork soup).
March 18, 2015
If the secret to cooking is sealing in the flavor of the ingredient, Kimio Tomura, owner of a Kyoto-cuisine restaurant, does just that with the in-season “hamaguri” clam.
March 11, 2015
With spring just around the corner, cooking expert Atsuko Matsumoto introduces “chirashi-zushi” (scattered sushi), which conjures up images of a flower garden.
March 04, 2015
Not all Japanese cuisine is the elegant fare you see at high-end restaurants.
February 25, 2015
We can hardly wait for spring to come, but the weather still calls for “oden,” a stew of ingredients cooked in a soy-flavored broth.
February 18, 2015
You will know what is sumptuous about this simple, almost spartan-looking, dish when you first eat it.
February 11, 2015
Parmigiano-Reggiano, or Parmesan cheese, is a hard cheese made from cow's milk that adds flavor and fullness to salads, pasta and simmered dishes.