April 29, 2013
KYOTO--The secrets and techniques of master Japanese chefs have been passed down to apprentice chefs for ages, leaving others to experiment in the kitchen to try to duplicate...
August 27, 2012
ROME--The Japanese Embassy here has complained about newspaper reports that described "body sushi" as part of Japanese culinary tradition and won't take the supposition lying...
March 13, 2012
Japan is planning to recommend that traditional Japanese cuisine be recognized by UNESCO as an Intangible Cultural Heritage, although it is still trying to define what it is.
February 14, 2012
Let’s add a local French specialty to your repertoire of fish dishes. This gratin is low in calories and salt content. Since cod has a high water content, salting it ahead of ...
February 14, 2012
The anticipated slugfest to determine the "gyoza" champion of Japan ended in a technical knockout as defending champion Utsunomiya seeks to rebuild following the Great East...
February 07, 2012
“Buri,” or yellowtail, is a seasonal favorite in the colder months when the meat has a higher fat content. It goes well with daikon radish, grated to resemble “mizore,” ...
February 06, 2012
KYOTO--Visitors to the Summer Olympics this year in London can dine on the equivalent of gold medal-winning cuisine provided by a venerable Kyoto restaurant.
January 31, 2012
During the cold months of January and February, winter vegetables that are usually enjoyed in hot pots will be a big hit as petite Western-style side dishes.
January 24, 2012
Cooking expert Atsuko Matsumoto introduces simple hot pot dishes you can easily whip up to chase away the winter chill.
January 10, 2012
While nabe (hot pot) dishes are a standard winter food, this dish makes preparing it delightfully simple: meatballs made of minced chicken bobbing in a broth of dashi, and...
December 27, 2011
"Dishes using meat with bone are rich in flavor and also look gorgeous. Why not cook curry-flavored chicken stew for year-end dinners?" asks cooking expert Masayo Waki. Spices...
December 20, 2011
Steamed dishes that enhance the flavor and retain the nutrients are becoming popular again. Cooking expert Atsuko Matsumoto introduces a dish with pork fillet, potatoes and...
December 13, 2011
If you wish to spice up your dinner table, barbecued pork is a good option. This dish can be cooked in a frying pan. The key is bleeding the meat. "The smell is removed through ...
December 06, 2011
A Kyoto-style dish called "kabura mushi" (steamed turnip) with grated turnip and thick sauce is just right for a cold day.
November 29, 2011
If you have some leftover cheese from a party, you can make a sauce for "a vegetable dish that is just right for the cold season," cooking expert Masayo Waki says.
November 22, 2011
When you feel in the mood for a lot of vegetables, stir-fry them and dress them up with a tasty sauce. The vegetables should be cut in similar lengths, but stir-fried...
November 15, 2011
Curry is appealing in so many ways, but Japanese-style curry has a flavor we never tire of. Japanese cooking expert Tatsuo Saito introduces what he calls his "household curry...
November 11, 2011
A government committee is pushing Japan to campaign for “intangible cultural heritage” status for its cuisine after French and Mediterranean food were given the honor.
November 08, 2011
Rich in flavor, this stewed hamburger steak will outshine any served at restaurants. The stewing process will ensure that the hamburger is cooked thoroughly.
November 02, 2011
Spicy deep-fried tofu is a great dish to warm you up on a cool autumn day. For best results, remove the oil and water from the tofu so the flavor can seep in. Draw out the...