'onigiri' Made With Rice Cooked On Venerable Wood Stove

'Onigiri' made with rice cooked on venerable wood stove

A trip to the Omori district of Oda, Shimane Prefecture, will make you feel as if you have slipped back in time. The streets lined with old-style houses are nestled deep in verdant mountains.

Omori, with a population of 400, is part of the Iwami Ginzan Silver Mine and its Cultural Landscape that entered the limelight when it was listed as a UNESCO World Heritage Site 10 years ago.

Oishii / Wrapper's Delights: Onigiri Rice Balls With A Basted Beef Coating

OISHII / Wrapper's delights: onigiri rice balls with a basted beef coatingNow that early summer is upon us, cooking expert Hatsue Shigenobu introduces a simple recipe for onigiri rice balls wrapped in meat. You use sushi vinegared rice mixed with Japanese pickles to make the onigiri rice balls, which are wrapped in beef. You then pour sauce over the top and cook them. The light and refreshing flavor of sushi rice and the salty-sweet taste of the meat are well balanced. It is also a filling dish.

Onion, Cabbage Add Secret Flavor To Spaghetti In Chicken Broth

Onion, cabbage add secret flavor to spaghetti in chicken broth

Kitchen Miki, a Western-food restaurant in Tokyo's Waseda district, is located near Waseda University and attracts many of its students.

When it was pointed out that the restaurant sits in a good location, Yasuyuki Yamauchi, the second-generation owner, said, "It may seem so but things are not that easy."

Katsuo Festival Held In Kochi

'Katsuo Festival' held in Kochi

An annual event to taste the regional fish specialty of katsuo, or bonito, was held in Kochi Prefecture, western Japan, on Sunday.

The "Katsuo Festival" in Nakatosa Town offers people the season's first bonito when the catch reaches its peak.

Store Sells Four 'matsutake' Mushrooms For 100,000 Yen

Store sells four 'matsutake' mushrooms for 100,000 yen

OSAKA--Four "matsutake" mushrooms, the king of autumn delicacies, made a surprise appearance at a spring-time sale here May 15, carrying a regal tax-exclusive price tag of 100,000 yen ($881) per 100 grams.

The four fragrant fungi of the "samatsutake" species from Yamaguchi Prefecture were all sold at the Hanshin Department Store in the Umeda district of Osaka's Kita Ward.

Comic-strip Recipe Of Seaweed And Steamed Fish

Comic-strip recipe of seaweed and steamed fish

Manga artist Roswell Hosoki made his debut in 1983 with a work themed on mah-jongg.

"No matter how much I wrote, it didn't take off. As I added scenes of eating and drinking during the game, I started getting work related to eating and drinking," says the 60-year-old cartoonist. Hosoki himself likes eating and drinking more than he does mah-jongg.

Crunchy Chicken Katsu

Crunchy chicken katsuChicken katsu is a Japanese recipe that is very easy to make. It's sure to become a family-favourite.

INGREDIENTS
1/3 cup tomato sauce
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2 large chicken breast fillets
1/4 cup plain flour
1 egg
1 cup panko breadcrumbs
2 tablespoons vegetable oil
3 cups shredded iceberg lettuce
1 telegraph cucumber, halved lengthways, sliced diagonally
1 avocado, thinly sliced
1 tablespoon lemon juice
1 green onion, thinly sliced
Medium-grain rice, cooked, to serve
Sesame seeds, toasted, to serve
Lemon wedges, to serve

Miso, Kale And Crispy Tofu Soup

Miso, kale and crispy tofu soupINGREDIENTS
1/3 cup white miso paste (see Notes)
2cm piece fresh ginger, peeled, cut into thin matchsticks
4 stalks kale
150g green beans, trimmed, cut into 2cm lengths
2 x 200g packets udon noodles
2 teaspoons canola oil
200g packet Japanese marinated tofu, cut into 2cm cubes

Sardines In Oil On New Potatoes, Wash Down With A Drink Or Two

Sardines in oil on new potatoes, wash down with a drink or two

Roswell Hosoki knows a thing or two about the pleasures of making and eating snacks to accompany drinks.

His "Sake no hosomichi" (The narrow road of drinking) comic series has been running for more than 20 years. The short manga captures in four to six pages how sales rep Sotatsu Iwama enjoys drinking and eating seasonal dishes with his superiors, colleagues and friends.

Broccolini And Soba Noodle Salad With Wasabi Dressing And Ginger Salt

Broccolini and soba noodle salad with wasabi dressing and ginger saltINGREDIENTS
2 eggs
2 bunches broccolini, sliced lengthways
1 cup (120g) frozen edamame, thawed, podded
2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon wasabi paste
1 tablespoon mirin
1 1/2 tablespoons sea salt flakes
2 teaspoons ginger, very finely chopped
180g soba noodles, cooked according to packet instructions, drained
1 avocado, sliced

Udon Restaurant Reopens In Fukushima Village

Udon restaurant reopens in Fukushima village

An udon noodle restaurant has reopened in a village near the Fukushima Daiichi nuclear power plant about a month after Japan's government lifted the area's evacuation order.

Yoshiharu Takahashi inherited the 60-year-old restaurant in Iitate from his father. But the 2011 nuclear accident forced him to evacuate to Fukushima City, where he set up his business again. Now, he's back on home turf.