japantimes

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This month's Japan Times column is about the basics of nabe, or hot pots that are usually cooked at the table, with everyone taking what they like from the pot as it cooks.

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A brief history of the hambaagu in Japan.

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Eggs, plus the history of ranking restaurants and food in Japan.

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My latest article in the Japan Times is about the history of corn (maize) in Japan, and includes a recipe for chilled corn soup that's really easy to make.

tokoroten

About the difference between kanten and agar, plus cool, slippery glassy noodles.