JAPANESE HOME COOKING

JAPANESE HOME COOKING: Fried and simmered freeze-dried tofu...
Fried and simmered chicken and freeze-dried tofu (Photo by Katsumi Oyama)
“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.
JAPANESE HOME COOKING: White miso adds savory flavor to 'tonjiru'...
Pork soup with white miso (Photo by Katsumi Oyama)
When cooking expert Megumi Fujii asks her two daughters, “What would you like to eat?” the answer is almost invariably, “Tonjiru!" (pork soup).
JAPANESE HOME COOKING: Enjoy in-season clam with power of sake
Hamaguri clam roasted with sake (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Scattered ‘nanohana’ sushi adds touch...
Scattered nanohana sushi (Photo by Katsumi Oyama)
With spring just around the corner, cooking expert Atsuko Matsumoto introduces “chirashi-zushi” (scattered sushi), which conjures up images of a flower garden.
JAPANESE HOME COOKING: Fluffy stuffed shiitake mushrooms bring...
Fluffy stuffed shiitake mushrooms (Photo by Katsumi Oyama)
Not all Japanese cuisine is the elegant fare you see at high-end restaurants.
JAPANESE HOME COOKING: Root vegetables savory stars in clear hotpot
Vegetable oden hotpot (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Simmered Kyoto daikon radish draws out...
Carefully simmered yodo-daikon (Photo by Katsumi Oyama)
You will know what is sumptuous about this simple, almost spartan-looking, dish when you first eat it.
JAPANESE HOME COOKING: Winter vegetables and cheese make for fun,...
Winter vegetables with cheese (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Tasty hashed beef brings back warm...
Hashed beef (Photo by Katsumi Oyama)
Piping hot hashed beef with rice warms the body and soul. Yoko Munakata of the Better Home Association introduces a homely recipe that skips the demi-glace sauce.
JAPANESE HOME COOKING: Sweet soy sauce flavor is good match for...
Beef cooked with green onion (Photo by Katsumi Oyama)
In-season vegetables can help tide you over during the cold season, so cooking expert Megumi Fujii introduces a dish you can whip right up using beef and green onions.
JAPANESE HOME COOKING: Blend of egg, miso completes flavor of...
Spaghetti carbonara (Photo by Katsumi Oyama)
If you feel like staying at home and eating in on a cold winter night, spaghetti carbonara is the perfect comfort food.
JAPANESE HOME COOKING: Beefing up the dinner table
Roast beef (Photo by Katsumi Oyama)
A treat like roast beef can be prepared with a frying pan, and the meat does not have to be marbled, cooking expert Megumi Fujii says.
JAPANESE HOME COOKING: Plump simmered black soy beans set mood for ...
Black soy beans (Photo by Katsumi Oyama)
Although ready-made “osechi-ryori” are winning wider acceptance, there's nothing quite like making your own auspicious New Year dishes.
JAPANESE HOME COOKING: 'Time nurtures flavor' for homemade...
Prosciutto cotto (Photo by Katsumi Oyama)
In Italian, “prosciutto” means ham, and “cotto” means cooked. (By the way, uncured ham is called prosciutto crudo.)
JAPANESE HOME COOKING: Enjoy tasty oysters cooked in delicate...
Kudzu soup with fat oysters (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Dumplings and azuki beans make for homey...
Dumplings and azuki beans (Photo by Katsumi Oyama)
Bean dishes may seem to take a lot time and trouble.
JAPANESE HOME COOKING: Simmered soybeans and pork is rich in...
Simmered soybeans and pork (Photo by Katsumi Oyama)
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.
JAPANESE HOME COOKING: Spicy chicken and 'konnyaku' are low in...
Spicy chicken and konnyaku (Photo by Katsumi Oyama)
“Konnyaku” comes in very handy if you want to reduce calories in a meal.
JAPANESE HOME COOKING: Skewer-grilled yellowtail in fancy Italian...
Spiedino, an Italian-style skewer-grilled dish (Photo by Katsumi Oyama)
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...
JAPANESE HOME COOKING: Grilled miso chicken is crispy on outside,...
Miso-flavored grilled chicken (Photo by Katsumi Oyama)
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.