JAPANESE HOME COOKING
March 04, 2015
Not all Japanese cuisine is the elegant fare you see at high-end restaurants.
February 25, 2015
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.
February 18, 2015
You will know what is sumptuous about this simple, almost spartan-looking, dish when you first eat it.
February 11, 2015
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.
February 04, 2015
Piping hot hashed beef with rice warms the body and soul. Yoko Munakata of the Better Home Association introduces a homely recipe that skips the demi-glace sauce.
January 28, 2015
In-season vegetables can help tide you over during the cold season, so cooking expert Megumi Fujii introduces a dish you can whip right up using beef and green onions.
January 21, 2015
If you feel like staying at home and eating in on a cold winter night, spaghetti carbonara is the perfect comfort food.
January 14, 2015
A treat like roast beef can be prepared with a frying pan, and the meat does not have to be marbled, cooking expert Megumi Fujii says.
January 07, 2015
Although ready-made “osechi-ryori” are winning wider acceptance, there's nothing quite like making your own auspicious New Year dishes.
December 24, 2014
In Italian, “prosciutto” means ham, and “cotto” means cooked. (By the way, uncured ham is called prosciutto crudo.)
December 17, 2014
The warmth received while eating a bowl of kudzu soup with fat oysters is good for loosening up a body that has stiffened in the cold winter weather.
December 10, 2014
Bean dishes may seem to take a lot time and trouble.
December 03, 2014
Beans are a gold mine of minerals and dietary fiber. Reconstituting dry beans may seem to be too much of a fuss but cooking them is quite simple.
November 26, 2014
“Konnyaku” comes in very handy if you want to reduce calories in a meal.
November 19, 2014
Spiedino is an Italian style, skewer-grilled dish that uses herbs and spices. Chef Kuniaki Arima, who specializes in Italian cuisine, introduces a way to enjoy yellowtail...
November 12, 2014
Miso is an effective way to add variation to the flavor of Japanese-style dishes. Yoko Munakata of the Better Home Association introduces miso-flavored grilled chicken.
November 05, 2014
Store shelves are filled with mushrooms that come in all shapes and colors.
October 29, 2014
White rice is nice but flavored rice adds a bit of flair to the dinner table.
October 22, 2014
Koji Sekiguchi, the proprietor of the “izakaya” (drinking establishment) Konchan in Tokyo’s Adachi Ward, introduces two dishes that will refresh the palate while eating...
October 15, 2014
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...