JAPANESE HOME COOKING
December 02, 2015
Japanese “dashi” cooking stock is one of the pillars of Japanese cuisine, but it also goes very well with Western-style dishes.
November 25, 2015
Although maize-colored, dashi-based "tamagoyaki" (rolled omelette) is a star in Kansai cuisine, it isn't exactly easy to roll.
November 18, 2015
Located on the Karahori shopping street south of Osaka Castle, Konbu Doi has been selling dried kelp since 1903.
November 11, 2015
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...
November 04, 2015
In Tochi Ueyama's “Cooking Papa” manga series, the protagonist, Kazumi Araiwa, is an office worker who loves to cook.
October 28, 2015
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.
October 21, 2015
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...
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.