Chizuru Ohara was born and raised at the ryokan (traditional Japanese inn) "Miyamaso" in Hanase, Kyoto. She began learning the basics of cooking in elementary school, supporting her mother, who was busy working as the innkeeper. She sometimes had to prepare meals for dozens of people. She loves cooking. While raising three children, she was looking for a job where she could do something different. She happened to be asked to feature Kyoto's Nishiki Market in a magazine, which led her to pursue a career as a chef. Based on Kyoto home cooking, she offers easy-to-make, delicious recipes. She has captivated many fans with her charm, cheerfulness, and soft Kyoto accent. We spoke to her about food, cooking, and the secret to staying healthy. Her creative vegetable recipes, which are easy to enjoy every day, are popular, but I heard she also cultivated and grew her own vegetables in Ohara Village. Growing vegetables allows you to see that each vegetable has its own unique characteristics. Thinned radishes, still-tiny carrots... These vegetables are gradually growing. As each one matures, I begin to think of different ways to eat them, trying not to waste a single plant. The fields have truly taught me so many things. Above all, vegetables tell us the seasons. Around this time of year, when turnips and red carrots start appearing in the store, I can feel the arrival of winter. Ohara-san's fundamental philosophy seems to be that "gourmet food and eating are different." Cooking is a daily, everyday thing. First of all, it should be easy to make and something you won't get tired of, even if you eat it every day. I think home cooking is something that tastes so good you'll forget what you had yesterday. People often ask me this, but the seasonings in my kitchen are all pretty ordinary. Kikkoman Koikuchi sake, Higashimaru Usukuchi sake, mirin, and Chidori vinegar. It really is quite ordinary. Everyone looks at me like they're surprised (laughs). I hate waste. When it comes to cooking, I try to use as few tools as possible and come up with recipes that can be made with just one pot or frying pan. My motto is to make cooking easy, simple, fun, and delicious by using time-saving ideas like having ready-made dishes on hand and prepping the ingredients.

--What are some time-saving ideas?

First of all, I always keep dashi stock in the refrigerator. Just put kelp and bonito in a container like a barley tea pot and leave it to cool. You can make delicious dashi in about three hours. Also, when I buy vegetables, I cut them all into easy-to-use pieces the first time I cook them. That way, I can use them right away for stir-fries or simmered dishes. I also wash and drain rice, and store it in a plastic container so it's ready to cook as soon as I get home. I love freshly cooked rice, so I wondered if there was some way to make it easier to eat it.

-Are there any seasonings that you would recommend as being handy to have on hand?

I often use Saikyo miso in the winter. Hot pot dishes tend to increase in number during this season, don't they? Adding a little Saikyo miso to the base of your hot pot's dashi stock will greatly increase the richness and flavor. You can make yuzu miso by adding a little yuzu peel and juice, and it's also delicious for grilling fish in Saikyo style, but it can also be used as a base for Western-style dishes. Combining soy milk with Saikyo miso makes a creamy and smooth Saikyo miso sauce*. Recommended dishes include Saikyo miso stew and gratin, which use plenty of seasonal vegetables.

(※) [Saikyo Miso Sauce]
- The basic ratio is 1:2: 200g Saikyo Miso to 400cc Soy Milk
- Simply mix the two together well with a whisk or similar.

- Saikyo Miso Stew! Looks delicious.

It's easy to make. Cut the turnip and red kidney carrot into bite-sized pieces and boil them in enough broth to cover them. Add bite-sized chicken thighs that have been coated with salt, pepper, and potato starch and grilled in sesame oil until golden brown. Finally, add the white miso sauce, bring to a boil, and it's done. It's delicious and warms the body, so be sure to try making it this season.

- Finally, you have many fans, the charming Ohara-san. What's your secret to staying beautiful and youthful?

I'm embarrassed to hear that...! (laughs). I think it's about "being true to yourself, enjoying life, and living an interesting life." I don't think it's good to make things difficult for yourself. The same goes for cooking. Make delicious food with little effort, and sit around the dinner table with smiles on your faces. That may be the secret to staying healthy. Eliminate waste, make easy meals for your family. Even if you live alone, home-cooked meals don't have to be a hassle at all. Try to enjoy cooking with easy recipes. I hope you'll treat your friends to some.

-Thank you very much.