Fresh bamboo shoots are one of the quintessential spring flavors in Japan, and this traditional simmered dish is an easy, delicious way to try them.
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:
Crispy, juicy and the ideal complement to beer, there’s almost nothing better than a plate of Japanese fried chicken.
Fans of yuzu kosho will love kanzuri’s complex heat and citrus undertones — use it in place of harissa or to give dishes an extra kick.
The napa cabbage is key to both traditional washoku dishes as well as ones of Chinese origin. It's also one of the easiest vegetables to pickle at home.
Toshikoshi soba is a comforting dish best enjoyed slowly, perhaps with some sake, while you quietly plan ahead for a better 2021.
With COVID-19 cases once again rising, why not sharpen your izakaya appetizer cooking skills with this warming simmered daikon and spicy stir-fry?
The taro has been a staple starch for centuries, and today it’s grown all over Japan. Here, it rounds out a fall stew perfect for lunch or dinner.
Sometimes considered a culinary afterthought due to its modest size and low price, sardines are as healthy and tasty as any other oily fish.
Although it may look intimidating, bitter melon is surprisingly addictive. Here’s two healthy and quick recipes highlighting this unique fruit.
A recent Twitter controversy about potato salad has brought the much-loved dish back into the national spotlight.