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GOHAN LAB/ Japanese rolled omelet flavored with dashi stock: 3 keys to getting the hang of making extra-fluffy omelets | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Kuniaki Arima , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society ,

GOHAN LAB/ Spaghetti aglio e olio: Speed is crucial in combining the ingredients and serving quickly | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Passoa Passo , Masahiro Goda , Asahi Shimbun , Kuniaki Arima , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society ,

GOHAN LAB/ Fried noodles: Magic of steam produces springy noodles that are a notch above | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Yoyogi Uehara , Masahiro Goda , Asahi Shimbun , Katsuhiko Yoshida , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society ,

GOHAN LAB/ Rice bowl dish with chicken and egg: Add a bit of sweetness to nail the flavor of the popular dish | The Asahi Shimbun: Breaking News, Japan News and Analysis

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Masahiro Goda , Asahi Shimbun , Makiko Watanabe , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society ,

GOHAN LAB/ Chicken drumette with thick sauce featuring grated daikon radish: Grate the daikon unpeeled to offer a refreshing touch to the meat

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). ....

Masahiro Goda , Asahi Shimbun , Setsuko Sugimoto , Japan Society Of Cookery Science , Asahi Shimbun Gohan Lab , Ochanomizu University , Gohan Lab , Midori Kasai , Japan Society ,