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.
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:
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.
This recipe collection starts with a homemade mentsuyu (noodle sauce), which becomes a flavorful base for four other dishes.
Creamy and luxurious, pudding has graced everything from the tables of Japan’s fine-dining hotels to convenience stores. And it’s back in fashion.
COVID-19 is straining Japan’s food distribution network, particularly for milk and produce. Good thing this take on a vichyssoise soup uses both.
This pantry-friendly and vegetarian meal will keep you feeling full and satisfied. The best part is its individual components store well in the fridge or freezer, too.
One way to stay healthy is to maintain a balanced diet. Natto and umeboshi might be polarizing ingredients, but there's no denying their health benefits, especially when combined in this easy, punchy pasta.
Gyōza are fun, easy-to-make and absolutely delicious