This perfectly spicy soup curry is packed with healthy vegetables in a light, flavorful broth for an easily customizable, quick and easy meal.
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:
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.
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).
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.