JAPANESE HOME COOKING

JAPANESE HOME COOKING: Radish and carrot simmered with scallop...
Radish and carrot simmered with scallop (Photo by Masahiro Gohda)
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...
JAPANESE HOME COOKING: Master chef shares prized 'mapo doufu'...
Mapo doufu (Photo by Masahiro Gohda)
Whenever Kenichi Chen, the chef and owner of the Szechwan Restaurant group, enters the kitchen, the atmosphere changes.
JAPANESE HOME COOKING: Lamb chops served with beans in a...
Lamb chops (Photo by Masahiro Gohda)
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.
JAPANESE HOME COOKING: Newly harvested potatoes and onions...
Newly harvested potatoes and onions simmered in butter (Photo by Masahiro Gohda)
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...
JAPANESE HOME COOKING: Hamburger: Simple, savory--the...
The style of hamburger favored by Fusako Holthaus (Photo by Masahiro Gohda)
Fusako Holthaus has been preparing American-style dishes to be enjoyed at home since the 1970s.
JAPANESE HOME COOKING: Putting a whole sea bream to use, with...
Roe and milt of sea bream, udo and broad beans cooked separately and served together (Photo by Masahiro Gohda)
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”...
JAPANESE HOME COOKING: Freeze-dried tofu, peas with eggs an Osaka...
Freeze-dried tofu and peas with eggs (Photo by Masahiro Gohda)
The village of Chihaya-akasaka in Osaka Prefecture has long been known as the production center of “koya-dofu” (freeze-dried tofu).
JAPANESE HOME COOKING: Bamboo shoot and squid flavored with green...
Bamboo shoot and squid flavored with green leaf-bud miso (Photo by Masahiro Gohda)
Bamboo shoots that herald the arrival of spring can please the palate in many ways.
JAPANESE HOME COOKING: For young and old, bite-size fried cutlet...
Bite-size fried cutlet using thin pork slices (Photo by Masahiro Gohda)
The dinner table of the Horie family that produced three generations of cooking experts has always been lively.
JAPANESE HOME COOKING: Fast and easy vegetables dressed in tofu...
Shira-ae (Photo by Masahiro Gohda)
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 ...
JAPANESE HOME COOKING: Generational culinary trio changes basic...
Hiroko Horie, Yasuko Horie, Sawako Horie (from left) (Photo by Masahiro Gohda)
In a new series, cooking experts and cultural figures will introduce dishes they would like to pass down to future generations.
JAPANESE HOME COOKING: Clams with pasta, hey vongole!
Spaghetti alle vongole (Photo by Katsumi Oyama)
“Asari” clams that are getting plumper toward spring are simply delicious.
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.