Hundreds of years after it first gained popularity, tsukudani remain a mealtime favorite across Japan.
For Elizabeth Andoh's latest contributions to The Japan Times, see below:
Spring has more than sprung, making these eye-catching bento the perfect addition to your next warm-weather picnic.
Thanks to its flexibility as a main dish, scattered-style sushi is often a favorite at parties where you don't know how many people might show up.
'Nishime' is a favorite dish among the Japanese during the year-end holidays, and this recipe will help ensure your spread makes the cut.
Chefs have consciously included ingredients from both land and sea in the same washoku meal for centuries. What makes the practice so enduring, and how can you use it in your own kitchen?
This classic autumn dish combines the best of land and sea into one bowl. Use any combination of umami-rich mushrooms you like to complement the briny salmon and garnish with fresh herbs.
Known as agar-agar in most English-speaking countries, kanten is shelf-stable and can be found in convenient powdered form, for whenever you need a vegan-friendly way to set liquids.
These bright, colorful kanten jelly desserts are the perfect way to indulge your sweet tooth while staying cool in the heat.
Japanese kitchen traditions — using food fully while being mindful of balancing color, flavor and method — will help you put together a meal that’s healthy, colorful and delicious.
This sauce combines sour (su, vinegar), salty (miso) and spicy (karashi mustard) elements for a versatile, flavor-packed dressing.