@The Japan Times The Japan Times: “An,” also known as “anko” (red bean paste), forms the foundation of most “wagas… June 14, 2022
@The Japan Times The Japan Times: One of the most intriguing restaurant openings at the end of last year passed un… May 18, 2022
@The Japan Times The Japan Times: Within the vast array of culinary techniques, steaming has an unfortunate reputa… May 9, 2022
@The Japan Times The Japan Times: Azuki to Kouri. “Red Beans and Ice.” Whichever language you prefer, the name of … April 21, 2022
@The Japan Times The Japan Times: Carrots appear in all kinds of dishes that are popular in Japan, and the recipe … April 5, 2022
@The Japan Times The Japan Times: A compound of the words “ton” (pork) and “katsu” (short for “katsuretsu” [cutlet… March 31, 2022
@The Japan Times The Japan Times: Noodles fried in lamb fat at the end of “jingisukan” (literally, Ghengis Khan) m… March 30, 2022
@The Japan Times The Japan Times: The doria, a rice dish that’s cooked au gratin, may seem European but actually h… March 1, 2022
@The Japan Times The Japan Times: If you’ve passed through phases of adding soy to everything, and in turn miso, “… January 27, 2022
@The Japan Times The Japan Times: A slow, soy-braised dish known as “nishime,” is an end-of-year favorite in Japan… December 28, 2021
@The Japan Times The Japan Times: For a festive, simple and special holiday dinner, try opting for duck over chick… December 19, 2021
@The Japan Times The Japan Times: This recipe for preserved lemon butter “mochi” (rice cake) fortifies a Japanese-… December 16, 2021
