Food & Drink | THE RECIPE BOX Jan 13, 2022
Recipe: Okinawan-style sweet potato hash browns
by Kiera Wright-Ruiz
Add an unusual splash of color to your breakfast with these hash browns made from purple sweet potatoes.
Food & Drink | THE RECIPE BOX May 22, 2021
A shiitake pate to liven up any meal
by Florentyna Leow
This punchy vegetarian appetizer is endlessly customizable, and is a great way to familiarize oneself with the four elements of good cooking — salt, fat, acid and heat.
Food & Drink | THE RECIPE BOX May 15, 2021
Lee Reeve of InCiderJapan shares this simple and refreshing cider cocktail that you can easily make at home, perfect for the warmer months ahead.
Food & Drink | THE RECIPE BOX May 1, 2021
In this delectable tartine, the bakery’s signature sourdough is topped with lightly grilled bonito and whole shiso leaves.
Food & Drink | JAPANESE KITCHEN Apr 10, 2021
How to make bamboo shoot Tosa-ni
by Makiko Itoh
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.
Food & Drink Apr 3, 2021
Recipe: How to make Japanese katsu-style chicken Parmesan
by W. Tanner Kirk
The slightly sweet and super crunchy style of Japanese chicken katsu (cutlet) is the perfect base for the Italian American classic, chicken Parmesan.
Food & Drink | JAPANESE KITCHEN Mar 20, 2021
Fried chicken face off: What’s the difference between kara-age and zangi?
by Makiko Itoh
Crispy, juicy and the ideal complement to beer, there’s almost nothing better than a plate of Japanese fried chicken.
Food & Drink Mar 14, 2021
Brighten up the dying days of winter with the power of yuzu
by Chiara Terzuolo
Care for some fruit in your bath? Shikoku's famed citrus can be used for more than just eating.
Food & Drink | JAPANESE KITCHEN Oct 19, 2019
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite
by Makiko Itoh
Lotus root may be fairly bland on its own, but adding a mustard-miso filling gives it a pop of flavor — and maybe some additional health benefits, too.
Books / Reviews | RECENTLY PUBLISHED BOOKS ABOUT JAPAN Aug 24, 2019
'Sushi Master': Nothing fishy about this masterful account
by J.J. O'Donoghue
Sushi master Nick Sakagami presents a beautifully photographed, levelheaded guide to sushi culture and cuisine. Recipes included.
Food & Drink | JAPANESE KITCHEN Aug 25, 2018
Hiyajiru: A soup to get over the last of the summer sweat
by Makiko Itoh
Learn how to make hiyajiru, a chilled miso and sesame soup, with this simple recipe.