Tenshinhan — a crabmeat-filled omelette over rice covered in a sweet-and-savory sauce — is a flavorful Chinese-influenced Japanese dish that will soon become a weeknight staple.
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:
Natsubate, the fatigue and lethargy you feel during the summer months, can seriously affect your energy levels. But eating the right food, such as this easy-to-make ginger pork, can help keep you feeling energized.
This perfectly spicy soup curry is packed with healthy vegetables in a light, flavorful broth for an easily customizable, quick and easy meal.
A surprisingly difficult dish to master, omurice (rice omelette) is a beloved — and tasty — dish of the yōshoku (European-style Japanese cuisine) canon.
Yakisoba's (stir-fried noodles) origins may be shrouded in legend, but this endlessly adaptable, quick and easy dish remains an everyday favorite.
Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup.
Inarizushi "sushi in a bean bag," is an ideal hanami (flower viewing) picnic food since the sweet-salty bags (skins) of fried tofu (abura-age) help ensure the sushi rice fillings taste great for at least a few hours.
Japanese cuisine is well-known for its enthusiastic embrace of raw or barely cooked foods. Seafood in particular is frequently consumed when it's raw; sometimes it's so fresh, it's still moving on the plate. Throughout much of Japan's culinary history, a notable exception to this trend ...
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.
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.