Japanese nabe (hot pot) is a warming and hearty dish that is easy to prepare, even for the inexperienced cook. Preparing nabe together at the table makes cooking a fun group activity instead of a tedious chore.
Makiko Itoh writes the Japanese Kitchen column and is the owner of two popular blogs about Japanese cooking: JustHungry.com and JustBento.com. 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:
The style of osechi (New Year's food) that is popular today is an array of salty, sweet or sour foods made in advance to give the cook of the house a break during the New Year period.
Two of the most popular everyday hot udon soups are named after animals that have a special place in Japanese folklore and the Shinto religion: the kitsune (fox) and the tanuki (Japanese raccoon dog).
Shinmai — rice harvested and processed during the current calendar year — is celebrated for its fresh, clean taste and subtle sweetness. But komai (old rice) also has its place in Japanese history and the kitchen.
Whether you call them croquettes, krokets, or korokke, this classic, easy-to-make deep-fried potato dish can be dressed up with a variety of fillings and sauces.
Learn how to make hiyajiru, a chilled miso and sesame soup, with this simple recipe.
Edamame, or immature green soybeans, are the quintessential snack to have with an ice-cold beer, especially in summer. Their popularity has spread around the world in recent years, but the habit of eating fresh, salted green soybeans out of their pods has a history in ...
Beat the plum rains with ume nibuta, a versatile pork dish that will see you through June.
A popular drinking snack or side dish accompanying a traditional Japanese meal, konbujime is umami-packed and refreshing.
Spring is a great time for fans of wagashi, traditional Japanese sweets. While many wagashi reflect the seasons all year long visually — especially the colorful, beautifully formed nerikiri created by skilled artisans — this is the time of year when you can taste, ...