Watermelon is a quintessential summer fruit. But what can you do with it besides eat it raw? Try one (or all) of these three refreshing Japanese-style watermelon dishes.
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:
With Japanese curry, it's the mouthfeel of the rice that’s key, so you can easily swap it for cauliflower rice for a low-carb take on the staple dish.
This simmered pork is very versatile and can be used as you'd use chāshū pork — as a topping for ramen or chopped up and put into fried rice, salads, sandwiches and more.
Summertime is the season for fresh edamame. Dress up plain white rice by cooking it in umami-packed broth made from edamame pods, and stir in the fresh beans for even more flavor.
Squid is in season, and this surprisingly simple dish stars a whole aori-ika, simmered until tender in a flavorful broth.
Here are two recipes that go with plain rice as part of a Japanese meal, or even as a light, fresh drinking appetizer.
The much-easier cousin of okonomiyaki, stir-fried pork and spring cabbage are sandwiched between an omelette for a light, quick meal.
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.
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.