JAPANESE HOME COOKING
October 07, 2015
For more than 50 years, Nakako Matsumoto has been studying the hidden secrets that each step in cooking has on flavor and texture.
September 30, 2015
What better way to end a series on fish dishes than with some fishermen's dishes? The kind of grub they cook at sea.
September 23, 2015
Chef Masahito Nishigata says that when summer changes to autumn, fishermen’s nets often come up empty.
September 16, 2015
Masahito Nishigata, head chef of fish dish restaurant Ajiro Teichiami in Tokyo’s Minato Ward, rattles off the names of unfamiliar fish caught in the morning that fill the...
August 12, 2015
Although kelp cannot be harvested in the warm seas of Okinawa, it is heavily utilized there, but as a food item and not used to make stock.
August 05, 2015
When Okinawans say “shishi” (meat) they usually mean pork.
July 22, 2015
Summer vegetable lovers should firmly implant in their memories this recipe by Chizuru Ohara, an expert on Kyoto-style home cooking.
July 15, 2015
Kyoto is hot during the summer. And July is the time of the year of the monthlong Gion Festival, which causes the people of Japan’s ancient capital to feel restless when they ...
July 08, 2015
The rainy season has not spared the streets of Kyoto. Chizuru Ohara, an expert on Kyoto home cooking, introduces "Minazuki," a Japanese-style confection that is enjoyed at this ...
July 01, 2015
As the last in the series showcasing some of his most memorable recipes, Kenichi Chen, the 59-year-old owner of the Szechwan Restaurant group, introduces a favorite that...
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 ...