Food & Drink | JAPANESE KITCHEN Aug 25, 2018
Hiyajiru: A soup to get over the last of the summer sweat
Learn how to make hiyajiru, a chilled miso and sesame soup, with this simple recipe.
Food & Drink | JAPANESE KITCHEN Jul 14, 2018
Edamame: Eat them fresh and green, with a beer or two
Edamame, or immature green soybeans, are the quintessential snack to have with an ice-cold beer, especially in summer. Their popularity has spread around the world in recent years, but the habit of eating fresh, salted green soybeans out of their pods has a history in ...
Food & Drink | JAPANESE KITCHEN Jun 16, 2018
A recipe for the rainy season: Umeboshi-simmered pork
Beat the plum rains with ume nibuta, a versatile pork dish that will see you through June.
Food & Drink | JAPANESE KITCHEN May 19, 2018
Hosting a summer bash? Impress with quick and easy konbujime
A popular drinking snack or side dish accompanying a traditional Japanese meal, konbujime is umami-packed and refreshing.
Food & Drink | JAPANESE KITCHEN Apr 14, 2018
Celebrating the spring with homemade Japanese sweets
Spring is a great time for fans of wagashi, traditional Japanese sweets. While many wagashi reflect the seasons all year long visually — especially the colorful, beautifully formed nerikiri created by skilled artisans — this is the time of year when you can taste, ...
Food & Drink | JAPANESE KITCHEN Mar 17, 2018
Cabbage: The brassica that found a new home in Japan
The humble cabbage is the third most consumed vegetable in Japan according to the Ministry of Health, Labor and Welfare, following daikon radishes and onions. It's used in everything from stir-fries and gyōza dumplings to pickles and more and, despite the high prices for ...
Food & Drink | JAPANESE KITCHEN Feb 17, 2018
What makes a great chawanmushi? Using even better dashi
The clear, umami-packed stock called dashi is the foundation of washoku, traditional Japanese cuisine. Follow this recipe to find out how a good dashi makes a great chawanmushi.
Business | DAVOS SPECIAL 2018 Jan 23, 2018
Wagashi confections enjoy increased global popularity
Back in the 1990s to early 2000s, my sister worked as a chef in the kitchen of the Toraya Cafe in New York City, the sole North American branch of a famous wagashi (traditional Japanese confections) maker that has been in business since the ...
Food & Drink | JAPANESE KITCHEN Jan 20, 2018
In winter, the humble daikon is the ultimate utility vegetable
The price of fresh vegetables this winter is much higher than usual. That's why this edition of Japanese Kitchen features a classic, daikon-based seasonal recipe that will help your yen go further.
Food & Drink | JAPANESE KITCHEN Dec 16, 2017
Break with tradition and bring out the duck this Christmas
These days, having chicken for Christmas dinner is quite commonplace in Japan, whether it's made at home or carried there in a paper bucket. But chicken doesn't have that long a history as an everyday food source. Until the Meiji Era (1868-1912), when Western poultry ...