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).
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:
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, ...
The humble cabbage is the third most consumed vegetable in Japan according to the Ministry of Health, Labor and Welfare, following daikon radishes and onions. It's used in everything from stir-fries and gyōza dumplings to pickles and more and, despite the high prices for ...
The clear, umami-packed stock called dashi is the foundation of washoku, traditional Japanese cuisine. Follow this recipe to find out how a good dashi makes a great chawanmushi.