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Makiko Itoh

Makiko Itoh writes the Japanese Kitchen column and is the owner of two popular blogs about Japanese cooking: and 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:

Daikon: The great radish of Japan

| Dec 18, 2015

Daikon: The great radish of Japan

According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. Both the white roots and green tops are eaten throughout the year in many ways: raw, pickled, as sprouts, dried ...