This recipe collection starts with a homemade mentsuyu (noodle sauce), which becomes a flavorful base for four other 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:
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
Who says cheese isn't good for you? This hot pot has three gut-friendly fermented foods that make it a hearty, warming family favorite.
For centuries, mochi rice cakes have been a part of festive occasions in Japan, especially during the new year holidays. A hearty zōni soup is one classic way to incorporate mochi into your new year meal.
Move over complicated bentos: Japanese recipes in the 2010s are all about making cozy, unfussy food that looks good online.
Lotus root may be fairly bland on its own, but adding a mustard-miso filling gives it a pop of flavor — and maybe some additional health benefits, too.