The theme of Gohan Lab is to help people make simple, tasty "gohan" (meals). From the viewpoint of the science of cooking, we will explore recipes that will improve the cooking skills of beginners and offer discoveries by seasoned cooks. We will introduce the basics and arranged versions and explain the reasons behind the cooking process in the Cookery Science section.
GOHAN LAB/ Japanese rolled omelet flavored with dashi stock: 3 keys to getting the hang of making extra-fluffy omelets
April 6, 2022
GOHAN LAB/ Spaghetti aglio e olio: Speed is crucial in combining the ingredients and serving quickly
March 30, 2022
GOHAN LAB/ Fried noodles: Magic of steam produces springy noodles that are a notch above
March 23, 2022
GOHAN LAB/ Potato salad: Steaming the secret to spuds that are moist and smooth
March 16, 2022
GOHAN LAB/ Sweet and sour stir-fry of meatballs and vegetables: Harmony of sweetness and sourness is always popular
March 9, 2022
GOHAN LAB/ Acqua pazza: Seafood flavors condense in sauce of this Italian dish
March 2, 2022
GOHAN LAB/ Rice bowl dish with chicken and egg: Add a bit of sweetness to nail the flavor of the popular dish
February 23, 2022
GOHAN LAB/ Chicken drumette with thick sauce featuring grated daikon radish: Grate the daikon unpeeled to offer a refreshing touch to the meat
February 16, 2022
GOHAN LAB/ Sake lees soup with daikon radish and beef: Kansai seasonal delicacy just the thing to warm you up in winter
February 9, 2022
GOHAN LAB/ Finely sliced and pickled small turnip: Thickness of the turnip slices determines the exquisite texture
February 2, 2022
GOHAN LAB/ Daikon radish simmered with sliced pork: Browning in pan will enhance its sweetness and aroma
January 26, 2022
GOHAN LAB/ Sweet simmered black soybeans: Keep liquid from boiling over to get plump, shiny ‘kuromame’
January 5, 2022
GOHAN LAB/ Barbecued pork: Freezing first allows flavors to seep in faster and meat to be tender
December 29, 2021
GOHAN LAB/ Spiedini of seafood and vegetables: Prior parboiling lets ingredients retain their color when cooked
December 22, 2021
GOHAN LAB/ Marmalade spareribs: Jam adds subtle sweetness and glaze to the thick, tender meat
December 15, 2021
GOHAN LAB/ Chili shrimp: Secret to spicy Chinese dish lies in ‘amazake’ sweet rice drink
December 8, 2021
GOHAN LAB/ Buri teriyaki: Sweet mirin sake adds flavor and fights fishy odor at the same time
December 1, 2021
GOHAN LAB/ 'Simmered and rolled' potatoes: To get just the right sweetness, use this Japanese memory trick
November 24, 2021
GOHAN LAB/ Chicken simmered in tomato sauce: Miso enhances the flavor of Western-style dishes as well
November 17, 2021
GOHAN LAB/ ‘Oden’ hotpot with miso sauce: Different take on Tokai region favorite boasts rich, strong taste
November 10, 2021
GOHAN LAB/ Fish pickled in miso: Keep the heat level low so the fish turns nicely brown
November 3, 2021
GOHAN LAB/ Nagaimo yam and eryngii mushroom sauteed with pork: Beauty of the dish lies in the complex and rich flavor of miso
October 27, 2021
GOHAN LAB/ Fried tofu and greens simmered in broth: Dream ensemble offers mouthfuls of rich and healthy umami
October 20, 2021
GOHAN LAB/ Seasoned rice with deep-fried tofu and an array of ingredients: Cutting tips for evoking images of ginko in autumn dish
October 13, 2021
GOHAN LAB/ Simmered thin deep-fried tofu: Skipping the step of removing the oil, the fried tofu is richer in flavor
October 6, 2021
GOHAN LAB/ Grilled thin deep-fried tofu served with grated daikon radish: A toasty treat with sweetness of beans emerging from the center
September 29, 2021
GOHAN LAB/ Ginger milk pudding: Enzyme in ginger gets Cantonese treat to turn out soft and jiggly
September 22, 2021
GOHAN LAB/ Mitsumame: Secret to agar jelly dessert’s silky texture is all about the gel
September 15, 2021
GOHAN LAB/ Orange jelly: Jiggly and refreshing, cute dessert is like the summer sun
September 8, 2021
GOHAN LAB/ Coffee semifreddo: Instant coffee version of fluffy frozen dessert popular in Italy
August 25, 2021
GOHAN LAB/ Eggplant gratin: How you add the oil key to ensure savory Italian dish done right
August 11, 2021
GOHAN LAB/ Grilled eggplant: Char the surface and enjoy the thick and smooth texture inside
August 4, 2021
GOHAN LAB/ Lightly pickled ‘mizu-nasu’ eggplant: A cool and succulent dish for the hot summer season
July 28, 2021
GOHAN LAB/ Stir-fry of eggplant and chicken: Coating veggies in oil prevents them from losing their vivid colors
July 21, 2021
GOHAN LAB/ Sardines in ‘kabayaki’ style: Aroma of sweet soy sauce in the air sure to make mouths water
July 14, 2021
GOHAN LAB/ Sardine simmered in salted water: In-season fish tastes best when cooked whole in simple dish
July 7, 2021
GOHAN LAB/ Ground meat curry: Finely chopped vegetables blend nicely with beef and pork mixture
June 30, 2021
GOHAN LAB/ Milanese-style fried tenderloin cutlet: Use breadcrumbs that are fine and dry for a golden, crunchy coating
June 23, 2021
GOHAN LAB/ ‘Scattered’ sushi: Cook more than you need for many later uses
June 16, 2021
GOHAN LAB/ Sauteed, steamed clams and cabbage: Dish made with frozen shellfish still retains deep flavor done right
June 9, 2021
Stories about memories of cherry blossoms solicited from readers
Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
A series based on diplomatic documents declassified by Japan’s Foreign Ministry
A series on the death of a Japanese woman that sparked a debate about criminal justice policy in the United States
A series about Japanese-Americans and their memories of World War II
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
