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Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). * * * We'll respond to our readers’ requests regarding recipes in four parts starting this week. A 75-year-old resident of Tokyo’s Itabashi Ward wrote to us requesting a recipe for “Milanese-style fried tenderloin cutlet.” She said she came to like it after having it for lunch at an Italian restaurant and wished to make it herself. In Italy, the usual ingredient for the dish is veal, which is prepared thin, and as large as or larger than the plate. After discussing with chef Kuniaki Arim...

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

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). * * * Knowing how to properly freeze ingredients is a great help when you tend to have ones that you couldn't use up or are stuck having to cook with what you have at home. Yet we often hear that freezing food makes it less tasty. You'll learn all about the fine art of freezing in our five-part series, starting with this installment. To start off, we chose a soup packed with frozen vegetables. If you have chopped vegetables in the freezer, you can use the desired amount at any time.

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). * * * This week’s installment marks the 100th of the Gohan Lab series, which started in April 2019. We decided to look back on past recipes and asked our advisers to provide tips on deciding on the menu and answer questions from our readers. Caesar salad (Photo by Masahiro Goda) The Nutrition Clinic of the Kagawa Nutrition University, which oversees the nutrient calculation for Gohan Lab, was asked to choose nutritionally balanced sample menus from among past recipes. Dietitian Miwa Yui’s fir...

* * * Dressing, the partner to salads, caps our series that took a close look at the flavors of popular dishes. To produce a mild dressing that still has some bite, we'll add to the basic combination of one part vinegar to two to three parts oil. Unlike commercially available dressings, we'll go easy on the salt and aim for a dressing that highlights the main ingredients. You always can add more salt later. We recommend using any colorful seasonal fruits and vegetables you have left in the kitchen. In April, the “bankan” citruses are a good choice. Though our recipe uses “hassaku” ora...