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.
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:
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.
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.
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.