In-season vegetables can help tide you over during the cold season, so cooking expert Megumi Fujii introduces a dish you can whip right up using beef and green onions. 
Some appear to be angry, while others look deadpan or scheming--but they all taste good, tantalizing the taste buds with a subtle sweetness.
If you feel like staying at home and eating in on a cold winter night, spaghetti carbonara is the perfect comfort food.
In Italian, “prosciutto” means ham, and “cotto” means cooked. (By the way, uncured ham is called prosciutto crudo.)
Beans are a gold mine of minerals and dietary fiber. Reconstituting dry beans may seem to be too much of a fuss but cooking them is quite simple.
Store shelves are filled with mushrooms that come in all shapes and colors.
Sendai, the capital of Miyagi Prefecture, is known as “Mori no Miyako” (City of the Trees) because of its tree-lined streets. 
Curry powder is a blend of spices that is used to add delicious flavor to food as well as mask smells. Cooking expert Megumi Fujii decided to add a spoonful to her fish marinade. 
Through the ages, culinarians have sought the best way to enhance the flavor of each ingredient in their creations. “Konbu jime,” where kelp is used to flavor ingredients, is an example. 
Although "gobo" (burdock root) and soy beans are usually associated with Japanese dishes, Yoko Munakata of the Better Home Association incorporated them into a curry dish. 
Involtini is an Italian dish consisting of thin slices of meat rolled with various fillings. Chef Kuniaki Arima introduces a southern Italian version using swordfish and breadcrumbs. 
The season for summer squid has arrived. Yoko Munakata of the Better Home Association introduces a dish that gives potatoes the flavor of the sea, enhanced by butter and soy sauce. The cooked squid is kept soft by removing it from the pot after heating briefly so the rings become round. If you can clean a squid by yourself, you get to enjoy it whole. Make sure to choose a fresh one. Munakata shows another dish to go with sake. Serves two.
Cooking oysters in sake is a simple way to enjoy their flavor. "They may be enjoyed as they are, mixed in with scrambled eggs or served with noodles," says Japanese cuisine expert Tatsuo Saito. He says ensuring the oysters are thoroughly washed and cooked is key.