JAPANESE HOME COOKING

JAPANESE HOME COOKING: Naomi Takayama continues to refine salted...
Soup with salted pork and vegetables (Photo by Masahiro Gohda)
Cooking expert Naomi Takayama still fondly recalls her time as chef at a former fusion restaurant called KuuKuu in Kichijoji in western Tokyo.
JAPANESE HOME COOKING: Simple mortar creates creamy mashed potatoes
Naomi Takayama mashes a potato in a mortar at her home in Musashino, western Tokyo. (Masahiro Gohda)
While working as a chef at a fusion food restaurant for 13 years, Naomi Takayama often cooked dishes for special occasions that used a lot of spices.
JAPANESE HOME COOKING: 'Zoni' soup unites family members on New...
Zoni soup from Tokyo’s Komatsugawa, top, and Osaka (Photo by Masahiro Gohda)
Ayao Okumura, a 78-year-old expert of ancestral cooking, has been particularly drawn to “zoni,” soup with "mochi" rice cake, which is associated with the New Year...
JAPANESE HOME COOKING: Dashi-based simmered dish of root...
Ayao Okumura's "seven-treasure simmered dish" of root vegetables, konjac and chicken (Photo by Masahiro Gohda)
Winter is the season of root vegetables, and a dish of them simmered with konjac and chicken is one that ancestral cooking expert Ayao Okumura intends to hand down to the next...
JAPANESE HOME COOKING: Three festive dishes to spice up New...
Ginger-flavored steamed black soybeans with pickled deep-fried shrimp, canape of herring roe and apple and honey-lemon flavored dried anchovy (From top. Photo by Masahiro Gohda)
Ayao Okumura is renowned for cooking traditional Japanese recipes with a contemporary twist.
JAPANESE HOME COOKING: Tuna and green onion salad with vinegared...
Ayao Okumura’s study in Kashiba, Nara Prefecture, is filled with numerous materials he gathered for his research and upcoming book. (Photo by Masahiro Gohda)
Ayao Okumura is an ancestral cooking expert whose work is motivated by two questions: Which ingredients have the Japanese cooked and eaten since ancient times? And how should...
JAPANESE HOME COOKING: Basic seaweed broth with dried fish is hard ...
Soup with seaweed and small dried fish (Photo by Masahiro Gohda)
Kentetsu Koh can perform miracles in his kitchen, but sometimes it is the simpler dishes that prove most satisfying.
JAPANESE HOME COOKING: Steamed garlic-flavored pork and leafy...
Steamed garlic-flavored pork and leafy vegetables (Photo by Masahiro Gohda)
Instead of swanky restaurants, Kentetsu Koh is more interested in what people eat every day when he’s on assignments overseas.
JAPANESE HOME COOKING: Korean ‘namul’ offers tasty vegetable...
Five-colored namul (Photo by Masahiro Gohda)
Cooking expert Kentetsu Koh’s biggest inspiration in the kitchen is his mother, Eirin Ri.
JAPANESE HOME COOKING: Can't help but put the kelp in a minestrone
Minestrone cooked with kelp stock (Photo by Masahiro Gohda)
Japanese “dashi” cooking stock is one of the pillars of Japanese cuisine, but it also goes very well with Western-style dishes.
JAPANESE HOME COOKING: A knack to making dashi-flavored...
Dashi-flavored "tamagoyaki" (Photo by Masahiro Gohda)
Although maize-colored, dashi-based "tamagoyaki" (rolled omelette) is a star in Kansai cuisine, it isn't exactly easy to roll.
JAPANESE HOME COOKING: Dashi made from kelp brings savoriness to...
Takoyaki (Photo by Masahiro Gohda)
Located on the Karahori shopping street south of Osaka Castle, Konbu Doi has been selling dried kelp since 1903.
JAPANESE HOME COOKING: All-out uncut curry star of ‘Cooking...
All-out uncut curry (Photo by Masahiro Gohda)
A hearty meal consisting of a thick slice of pork belly, carrots, potatoes and onions, “all-out uncut curry” is a big hit in Tochi Ueyama’s long-running manga and anime...
JAPANESE HOME COOKING: Vegetable-rich omelet from popular manga...
"Far-out omelet" (Photo by Masahiro Gohda)
In Tochi Ueyama's “Cooking Papa” manga series, the protagonist, Kazumi Araiwa, is an office worker who loves to cook.
JAPANESE HOME COOKING: Cool fathers make Italian-style hotpot
Italian-style hotpot (Photo by Masahiro Gohda)
Few men prepared and served meals at home when the “Cooking Papa” series started in the Shukan Moningu (Weekly morning) manga magazine in May 1985.
JAPANESE HOME COOKING: Chunky wholesome miso soup full of...
Miso soup containing many vegetables. (Photo by Masahiro Gohda)
In the final installment, Nakako Matsumoto, professor emeritus at Kagawa Nutrition University, who has focused on food culture as well as the relation between cooking...
JAPANESE HOME COOKING: Simmered 'satoimo' taro tasty and simple to ...
Nakako Matsumoto, professor emeritus at Kagawa Nutrition University, at her office in Tokyo’s Shibuya Ward, says she “enjoyed focusing on why dishes are tasty.” (Photo by Masahiro Gohda)
For more than 50 years, Nakako Matsumoto has been studying the hidden secrets that each step in cooking has on flavor and texture.
JAPANESE HOME COOKING: 'Mizu-namasu'--the fishermen's ice-cold...
From top, "mizu-namasu," "namero" and "sanga-yaki" (Photo by Masahiro Gohda)
What better way to end a series on fish dishes than with some fishermen's dishes? The kind of grub they cook at sea.
JAPANESE HOME COOKING: Rice bowl with seasoned 'hirasoda-gatsuo'...
From top, simmered tsubakuro-ei, rice bowl of seasoned hirasoda-gatsuo and sashimi of nizadai (Photo by Masahiro Gohda)
Chef Masahito Nishigata says that when summer changes to autumn, fishermen’s nets often come up empty.
JAPANESE HOME COOKING: 'Nameless fish' gaining tasty identities
From top: steamed matsukasauo, salted and grilled kagokamasu, and sashimi of okizayori (Photo by Masahiro Gohda)
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...