A recipe for hearty Japanese-style ratatouille
Although it’s still warm, we’re all starting to crave heartier dishes. Cooking the vegetables separately for this ratatouille may sound like an extra step, but the results are worth it.
Match your mood to one of these mentsuyu noodle dipping sauces
Eating chilled sōmen noodles is one of the best ways to stay cool during summer. Here are three easy recipes for the accompanying dipping sauce, plus a tasty way to use up any leftovers.
Two recipes to jazz up the humble hiyayakko
A great, easy dish for a hot summer's day is hiyayakko — chilled tofu with various toppings. These two recipes depart from the usual, and make great drinking appetizers.
Three summery watermelon recipes popular in Japan
Watermelon is a quintessential summer fruit. But what can you do with it besides eat it raw? Try one (or all) of these three refreshing Japanese-style watermelon dishes.
How to make curry-style māpō dōfu over cauliflower rice
With Japanese curry, it's the mouthfeel of the rice that’s key, so you can easily swap it for cauliflower rice for a low-carb take on the staple dish.
Simmered pork and cucumber salad with ume dressing
This simmered pork is very versatile and can be used as you'd use chāshū pork — as a topping for ramen or chopped up and put into fried rice, salads, sandwiches and more.
Dress up plain white rice with fresh edamame
Summertime is the season for fresh edamame. Dress up plain white rice by cooking it in umami-packed broth made from edamame pods, and stir in the fresh beans for even more flavor.
How to make Japanese-style simmered squid with new potatoes
Squid is in season, and this surprisingly simple dish stars a whole aori-ika, simmered until tender in a flavorful broth.
Two ways to make Japanese-style spring asparagus
Here are two recipes that go with plain rice as part of a Japanese meal, or even as a light, fresh drinking appetizer.
How to make tonpeiyaki cabbage and pork omelette
The much-easier cousin of okonomiyaki, stir-fried pork and spring cabbage are sandwiched between an omelette for a light, quick meal.
How to make bamboo shoot Tosa-ni
Fresh bamboo shoots are one of the quintessential spring flavors in Japan, and this traditional simmered dish is an easy, delicious way to try them.
Fried chicken face off: What’s the difference between kara-age and zangi?
Crispy, juicy and the ideal complement to beer, there’s almost nothing better than a plate of Japanese fried chicken.
