JAPANESE HOME COOKING

JAPANESE HOME COOKING: Clear soup lightens fried yam food
Fried yam with clear soup, background,  and mashed tofu dish (Photo by Katsumi Oyama)
Konchan is a homey “izakaya” (drinking establishment) opened 46 years ago in Tokyo’s Adachi Ward. The proprietor Koji Sekiguchi, who took over the business from his...
JAPANESE HOME COOKING: Thick fall corn soup is cool, gentle to the ...
Thick fall corn soup (Photo by Katsumi Oyama)
Corn in the fall may sound strange, but the temperature difference between day and night adds sweetness and "umami" (pleasant savory taste).
JAPANESE HOME COOKING: Easy squash croquette that requires no...
Squash "korokke" (Photo by Katsumi Oyama)
Kabocha squash that are harvested in the summer sweeten in storage. They are rich in carotene, vitamins C and E as well as fiber.
JAPANESE HOME COOKING: Pear makes marinated beefsteak sweet and...
Marinated beefsteak (Photo by Katsumi Oyama)
Chef Kuniaki Arima has come up with a way to cook meat nicely in a nonstick frying pan: Use lean beef soaked in a savory marinade. The use of Japanese pear not only adds...
JAPANESE HOME COOKING: Wrap up, enjoy fish cooked Vietnamese style
Vietnamese-style simmered fish (Photo by Katsumi Oyama)
Fish simmered in seasoned broth sounds Japanese. Cooking expert Megumi Fujii introduces marlin--or any other white-fleshed fish--cooked Vietnamese style.
JAPANESE HOME COOKING: Versatile ginger and sesame sauce
Ginger-sesame sauce, foreground, and grilled flavored pork (Photo by Katsumi Oyama)
All sorts of pre-mixed seasonings and sauces line grocery store shelves nowadays. Although they seem to save time and help get the right flavor, why not take the trouble to...
JAPANESE HOME COOKING: Microwave completes summertime eggplant...
Eggplant wrapped in pork slices (Photo by Katsumi Oyama)
This week’s dish is fit for a summer solo lunch at home.
JAPANESE HOME COOKING: Tempt your appetite in summer with...
Simmered beef and ginger (Photo by Katsumi Oyama)
Kimio Tomura, owner of a Kyoto-cuisine restaurant, introduces the dish “shigure-ni,” simmered beef, which he says is good for midsummer and can be prepared beforehand and...
JAPANESE HOME COOKING: Multipurpose salsa determines taste of...
Cooked tortilla with tomato salsa (Photo by Katsumi Oyama)
Sauces that can set the flavor of dishes are a great help when planning meals.
JAPANESE HOME COOKING: Summer is a good time for “scoop cake”...
Scoop cake (Photo by Katsumi Oyama)
The summer holidays have begun, so cooking expert Masayo Waki has come up with a “scoop cake” parents can make with their children.
JAPANESE HOME COOKING: Sugar removes edge from curry-flavored...
Curry-flavored stir-fry of goya and chicken, front, and sweet pickled goya (Photo by Katsumi Oyama)
A popular summer vegetable known for its distinct flavor is the bitter gourd “goya,” which is rich in vitamin C.
JAPANESE HOME COOKING: Grilled bell peppers make colorful dish to...
Peperonata (Photo by Katsumi Oyama)
The colorful and fleshy bell pepper, called "peperone" in Italian, has become quite familiar in recent years.
JAPANESE HOME COOKING: Meat and potatoes simmered with tomatoes on ...
Meat and potatoes simmered with tomatoes (Photo by Katsumi Oyama)
Our readers have asked for tips on how best to cook using an induction heating (IH) stove.
JAPANESE HOME COOKING: Summer appetizers including frozen eggs
Three summer appetizers (Photo by Katsumi Oyama)
When entertaining guests, make sure your appetizers are fine preludes to the main dish.
JAPANESE HOME COOKING: Olive oil takes center stage in savory...
Bruschetta (Photo by Katsumi Oyama)
Good-quality olive oil is best enjoyed while the flavor and aroma are still rich.
JAPANESE HOME COOKING: Sweet ume syrup just right for summer...
Ume syrup (Photo by Katsumi Oyama)
The arrival of rainy season in June signals that ume, or Japanese apricots, are ready to pick.
JAPANESE HOME COOKING: A few extra steps take fresh horse mackerel ...
Salted and vinegar-pickled horse mackerel (Photo by Katsumi Oyama)
Horse mackerel, a popular and reasonably priced blueback fish, becomes quite special when it is pickled in vinegar, says Kimio Tomura, owner of a Kyoto-cuisine restaurant.
JAPANESE HOME COOKING: Time to enjoy a Kyushu specialty: sweet...
Sweet potato and ginger tempura (Photo by Katsumi Oyama)
Time-tested local dishes offer ways on how to enjoy ingredients to their fullest.
JAPANESE HOME COOKING: Sweet and spicy stir-fried pork and egg is...
Stir-fried pork and egg (Photo by Katsumi Oyama)
Chef and restaurant owner Tomoshige Ichikawa says appropriately seasoning meat and fish prior to cooking is the key to flavorful dishes.
JAPANESE HOME COOKING: Leftover bread, tomatoes turn into sunny...
Pappa al pomodoro (Photo by Katsumi Oyama)
If you happen to have any stale bread and overripe tomatoes sitting around the kitchen, don't throw them away. These are the perfect ingredients to make a delicious “pappa al ...