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Makiko Itoh

Makiko Itoh writes the Japanese Kitchen column and is the owner of two popular blogs about Japanese cooking: and She’s the author of “The Just Bento Cookbook,” now in its 11th printing.

For Makiko Itoh's latest contributions to The Japan Times, see below:

'Yamaimo': Japan's slimy mountain yam

| Jul 15, 2016

'Yamaimo': Japan's slimy mountain yam

Japanese have a fondness for slippery, slimy food that people from other food cultures often find puzzling. Sticky nattō (fermented soy beans), mozuku and tororo konbu (two kinds of slimy seaweeds) may take some getting used to, but once you do they can be ...

A brief guide to dining after a disaster

| May 20, 2016

A brief guide to dining after a disaster

The earthquakes that hit Kumamoto last month likely have many people in Japan thinking about disaster preparedness. The country is in one of the most seismically active regions of the world, and no stranger to other disasters either. Stockpiling emergency supplies can seem like ...

Daikon: The great radish of Japan

| Dec 18, 2015

Daikon: The great radish of Japan

According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. Both the white roots and green tops are eaten throughout the year in many ways: raw, pickled, as sprouts, dried ...