A shiitake pate to liven up any meal
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.
Lee Reeve of InCiderJapan shares this simple and refreshing cider cocktail that you can easily make at home, perfect for the warmer months ahead.
In this delectable tartine, the bakery’s signature sourdough is topped with lightly grilled bonito and whole shiso leaves.
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.
Recipe: How to make Japanese katsu-style chicken Parmesan
The slightly sweet and super crunchy style of Japanese chicken katsu (cutlet) is the perfect base for the Italian American classic, chicken Parmesan.
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.
Brighten up the dying days of winter with the power of yuzu
Care for some fruit in your bath? Shikoku's famed citrus can be used for more than just eating.
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite
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.
'Sushi Master': Nothing fishy about this masterful account
Sushi master Nick Sakagami presents a beautifully photographed, levelheaded guide to sushi culture and cuisine. Recipes included.
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.
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.
