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May 02, 2024
 

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Makiko Itoh

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Makiko Itoh
Makiko Itoh writes the Japanese Kitchen column, and is the author of the bestselling "The Just Bento Cookbook" and its sequel, "The Just Bento Cookbook 2." A Tokyo native, she runs two Japanese cooking blogs, JustHungry.com and JustBento.com.
For Makiko Itoh's latest contributions to The Japan Times, see below:
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 11, 2022
Recipe: Garlic liver stir-fry
Don't let the name fool you: Offal cooked right is anything but.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Aug 14, 2022
Recipe: Chilled noodles with a healthy twist
Take your su014dmen on a Mediterranean journey.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jul 24, 2022
Recipe: Sauteed and marinated chilled tofu
Can't decide between a cold dish or a hot one? Don't.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jul 3, 2022
Recipe: Panfried ginger pork
Savory pork and fresh ginger as a way to beat the heat? According to Japanese culinary tradition, yes.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jun 5, 2022
Recipe: Sweet bean treats, two ways
Getting the best quality, freshest beans available will make a difference in the final result.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
May 15, 2022
Recipe: Japanese-style pasta with fresh asparagus
Take advantage of these seasonal treats with this wafu016b (Japanese-style) recipe that puts asparagus in the spotlight.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Apr 24, 2022
Recipe: Osaka-style okonomiyaki
The perfect, savory vessel for all your favorite foods.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Apr 11, 2022
Recipe: Teriyaki chicken and new-harvest onions
Add a dash of seasonal freshness to any dish with these limited-time bulbs.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Mar 26, 2022
Recipe: Tamagoyaki (rolled omelet in a frying pan)
This popular egg dish can make for a quick meal or it can be the secret ingredient in a stellar bento.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Mar 12, 2022
Recipe: Okinawan shredded carrot with egg and tuna
While every house in Okinawa may have a different version of 'ninjin shiri-shiri,' this one is an easy version that makes for a great side.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Feb 11, 2022
Recipe: Chicken and shrimp doria with mushrooms and broccoli
This comforting winter dish is relatively easy to make if you have some leftover rice.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jan 22, 2022
Recipe: Kōya dōfu and bok choy stir-fry
If this simple stir-fry is good enough for a monk then it's good enough for your dinner table.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 19, 2021
Recipe: Yuzu-glazed duck breast
For a festive, simple and special holiday dinner, try opting for duck over chicken or turkey using this recipe that includes a Japanese twist.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 12, 2021
Recipe: Hearty pork and vegetable miso soup
With temperatures dropping our bodies begin to crave warm meals that are easy to make and satisfyingly filling.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Nov 27, 2021
Recipe: Rich kabocha caramel pudding
The kabocha squash works well as the base for this sweet and luxurious pudding recipe.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Nov 13, 2021
Recipe: Mackerel in miso sauce
This simmered mackerel comes with a rich sauce and a gingery kick, with no offputting “fishiness” whatsoever.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 30, 2021
Recipe: Rich and nutty chestnut rice
What do you get when you combine toasted chestnuts with subtly sweet new-harvest rice? A classic, craveable (and vegan!) fall dish.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 9, 2021
Recipe: Umami-rich potato salad
Makiko Itoh revisits the classic Japanese potato salad with an umami-rich, creamy version that has a bit of a spicy kick.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 18, 2021
A recipe for hearty Japanese-style ratatouille
Although it's still warm, we're all starting to crave heartier dishes. Cooking the vegetables separately for this ratatouille may sound like an extra step, but the results are worth it.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 11, 2021
Match your mood to one of these mentsuyu noodle dipping sauces
Eating chilled su014dmen noodles is one of the best ways to stay cool during summer. Here are three easy recipes for the accompanying dipping sauce, plus a tasty way to use up any leftovers.
'So hot you can't breathe': Extreme heat hits the Philippines
A pedestrian cools himself with a folding hand fan as he waits for a ride along a road in Manila on Wednesday, as extreme heat hit the Philippines.
Did Japan intervene to prop up the yen? Analysts think it did.
A man walks past an electronic board displaying the exchange rate for the yen against the U.S. dollar (right) in Tokyo on Tuesday.
Town to block view of Mount Fuji in response to overtourism
The town government of Fujikawaguchiko, Yamanashi Prefecture, decided to set up a 2.5-meter-high screen to prevent tourists from taking pictures of Mount Fuji looming behind a convenience store.
Number of vacant homes in Japan hits record high of 9 million
A vacant house in Tokyo is seen demolished in January 2020.
Weak yen fattens tourist wallets in Japan
People visit the Ameya Yokocho market in Tokyo's Ueno district during the Golden Week holiday on Tuesday.
Yellow sand allergy: A health issue made worse by climate change
A screenshot of the Meteorological Agency's satellite image of clouds and yellow sand (in pink) on Sunday.
Climate change, chalky grains and the risks for Japan’s rice farmers
A farmer plants seedlings in Satsumasendai, Kagoshima Prefecture. Japan’s self sufficiency rate for rice is nearly 100%, compared with 38% for food overall, on a calorie basis.
Japan wants you to spend more with ‘luxury tourism’
Performers play a traditional drum unique to Wajima, Ishikawa Prefecture, in the prefectural capital of Kanazawa on March 16 to mark the extension of the Hokuriku Shinkansen line to Tsuruga Station in Fukui Prefecture.
Theaster Gates’ ambitious ‘Afro-Mingei’ brings Black Chicago to Tokyo
Theaster Gates' “A Heavenly Chord” lines up church pews before seven speakers and a Hammond B3 organ, a type of electric organ prevalent in Black American churches.
Casa del Cibo: A thriving jewel born from Tohoku’s harsh past
When chef Ryohei Ikemi moved to Hachinohe, Aomori Prefecture, and opened Casa del Cibo in 2011, it was the first proper Italian restaurant in the city.

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