Food

Risotto is a classic Italian rice dish made by sauteing uncooked rice grains which are then simme...

NAGANO — University students recently devised recipes to re-create a menu that was offered to the...

Aki Komatsu, a food researcher specializing in Middle Eastern cuisine, shares her recipe for samb...

Frozen vegetables are becoming increasingly commonplace at the dining table. While imported produ...

Oysters are the star of a dish prepared by Akihiko Murata, the chef of Suzunari, a Japanese cuisi...

Condito is an Italian word that means seasoning an ingredient well. Chef Yoshinaga Jinbo has come...

Freshly cooked rice is the best thing to eat in autumn when one’s appetite increases.

Master sushi chef Jiro Ono turned 100 on Oct. 27, but this legend of Japanese cuisine is not hang...

MATSUE — Several new sweets have been launched in Matsue, where Lafcadio Hearn, a Meiji-era (1868...

The temperatures are dropping. Aki Komatsu, a food researcher specializing in Middle Eastern cuis...

With less than two months remaining before the end of the year, sales of boxed osechi meals for t...

Satoimo Japanese taro, known for its firm and sticky texture, is in season. Akihiko Murata, who r...

Mushrooms are synonymous with autumn.

As the season sets in, Italian chef Yoshinaga Jinbo...

KANAZAWA — When autumn rolls around, people start to long for food that warms both body and soul....

A mixture of rice, legumes such as lentils, spaghetti, macaroni and tomato sauce, Egyptian koshar...