Japanese Home Cooking
June 19, 2013
When marinated in seasonings and spices, meat and vegetables become tastier and last longer. Yoko Munakata of the Better Home Association highly recommends chicken marinated in ...
June 12, 2013
Cut-end bits of pork, sold in packs as “buta-koma,” are affordable and useful. Cooking expert Megumi Fujii recommends making “shaomai” with them.
June 07, 2013
It looks like a lumpy hamburger, but it tastes like spicy sausage. Although salsiccia is Italian pork sausage, chef Kuniaki Arima introduces a handy recipe using the meat...
May 29, 2013
Among the many toppings for rice, chirimen-sansho (boiled and dried tiny fish flavored with Japanese sansho pepper) stands out for its sophistication. Chef Kimio Tomura, who...
May 22, 2013
Colorful sandwiches look like art. Yoko Munakata of the Better Home Association introduces three kinds of staples with vegetables. The key is keeping the bread from turning...
May 15, 2013
Paella is a good choice for a family meal. Ideally, the rice should absorb the flavor of all the ingredients without becoming sticky. The secret is “to stir-fry until the...
May 10, 2013
The fragrant aroma of garlic and parsley will surely tempt your appetite. Aglio olio e pepperoncino is a dish to simply enjoy piping hot spaghetti. It reminds chef Kuniaki...
May 02, 2013
The bamboo shoot is a symbol of spring. Why not enjoy it piping hot at the height of the season? Freshness is the key, and those dug in early morning are especially prized. If...
April 26, 2013
Among the many Japanese rice bowl dishes, “oyakodon,” literally “parent-and-child bowl” with chicken and egg, is one of the most popular. Yoko Munakata of the Better...
April 17, 2013
Cooking expert Megumi Fujii has put together a box lunch for adults. She reduced the calories with a minimal use of oil and two vegetable side dishes. The main dish--Japanese...
April 10, 2013
A specialty of Milan, Italy, is the golden breaded veal cutlet. You can make an equally tasty dish using the more accessible chicken breast. The question is how to enjoy plain...
April 03, 2013
Try this hearty Japanese staple made with freshly harvested new potatoes packed with vitamin C and pork for that additional oomph. The secret ingredient is yogurt. According to ...
March 28, 2013
If you are having a casual party at home, “bossam,” a Korean dish where boiled pork is wrapped in leafy vegetables, is a good choice. “The key is to cook the pork in soup ...
March 20, 2013
The fish to serve on auspicious occasions has always been the sea bream in Japan. You can enjoy most parts of this fine fish, and chef Kimio Tomura introduces a dish where the...
March 14, 2013
Gnocchi are dumpling-like pieces of pasta made of potato. The dish has a chewy texture and is a staple of home cuisine in northern Italy.
March 06, 2013
Protein-rich and low in calories, creamed chicken and mushrooms is a dish for all ages. Yoko Munakata of the Better Home Association introduces a light and tender recipe...
February 27, 2013
Crisp cutlets are delicious when freshly fried. Cooking expert Megumi Fujii shows us how to use tofu to make a soft-centered, low-calorie cutlet.
February 20, 2013
Egg is a great topping for steamed sushi during the coldest days of winter. Tamago's golden color brings smiles to diners' faces.
February 13, 2013
Plump oysters and crisp cabbage make for a gentle zuppa (soup in Italian) as we await the spring. Chef Kuniaki Arima believes small careful steps result in a fine dish. One...
February 06, 2013
Daikon radish is now in season in Japan. Yoko Munakata of the Better Home Association came up with a garlic-flavored dish made by braising it with beef. The sweetness and...