JAPANESE KITCHEN

Made with a fragrant, high-quality dashi and fresh, seasonal ingredients, you can't get more Japanese than this osuimono soup.

Inarizushi "sushi in a bean bag," is an ideal hanami (flower viewing) picnic food since the sweet-salty bags (skins) of fried tofu (abura-age) help ensure the sushi rice fillings taste great for at least a few hours.

Japanese cuisine is well-known for its enthusiastic embrace of raw or barely cooked foods. Seafood in particular is frequently consumed when it's raw; sometimes it's so fresh, it's still moving on the plate. Throughout much of Japan's culinary history, a notable exception to this trend ...

Japanese nabe (hot pot) is a warming and hearty dish that is easy to prepare, even for the inexperienced cook. Preparing nabe together at the table makes cooking a fun group activity instead of a tedious chore.

The style of osechi (New Year's food) that is popular today is an array of salty, sweet or sour foods made in advance to give the cook of the house a break during the New Year period.

Two of the most popular everyday hot udon soups are named after animals that have a special place in Japanese folklore and the Shinto religion: the kitsune (fox) and the tanuki (Japanese raccoon dog).

Shinmai — rice harvested and processed during the current calendar year — is celebrated for its fresh, clean taste and subtle sweetness. But komai (old rice) also has its place in Japanese history and the kitchen.

Whether you call them croquettes, krokets, or korokke, this classic, easy-to-make deep-fried potato dish can be dressed up with a variety of fillings and sauces.

Learn how to make hiyajiru, a chilled miso and sesame soup, with this simple recipe.