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Get in on the <em>gyōza</em> wars with this tasty dumpling recipe

Food & Drink | JAPANESE KITCHEN Feb 15, 2020

Get in on the gyōza wars with this tasty dumpling recipe

by Makiko Itoh

Gyōza are fun, easy-to-make and absolutely delicious

Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite

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.

'Sushi Master': Nothing fishy about this masterful account

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.

<I>Hiyajiru</I>: A soup to get over the last of the summer sweat

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.

A recipe for the rainy season: <I>Umeboshi</I>-simmered pork

Food & Drink | JAPANESE KITCHEN Jun 16, 2018

A recipe for the rainy season: Umeboshi-simmered pork

by Makiko Itoh

Beat the plum rains with ume nibuta, a versatile pork dish that will see you through June.

Celebrating the spring with homemade Japanese sweets

Food & Drink | JAPANESE KITCHEN Apr 14, 2018

Celebrating the spring with homemade Japanese sweets

by Makiko Itoh

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, ...

Cabbage: The brassica that found a new home in Japan

Food & Drink | JAPANESE KITCHEN Mar 17, 2018

Cabbage: The brassica that found a new home in Japan

by Makiko Itoh

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 ...

What makes a great chawanmushi? Using even better dashi

Food & Drink | JAPANESE KITCHEN Feb 17, 2018

What makes a great chawanmushi? Using even better dashi

by Makiko Itoh

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.

Nanban dishes are fit for a barbarian

Food & Drink | JAPANESE KITCHEN May 15, 2015

Nanban dishes are fit for a barbarian

by Makiko Itoh

The first Europeans on Japanese soil were the Portuguese — a handful of passengers on a Chinese ship that got blown off course and washed ashore on Tanegashima, an island off the coast of current-day Kagoshima Prefecture in southern Kyushu, in 1543. For almost ...

'Nukadoko': The kitchen helper with a mind of its own

Food & Drink | CULINARY TOOLBOX Oct 28, 2014

'Nukadoko': The kitchen helper with a mind of its own

by Melinda Joe

For years, I'd resisted the urge to start my own nuka-pickle pot. Although a great fan of nukazuke, those idiosyncratically earthy pickles fermented in rice-bran paste, I had concluded that the task of caring for the pickling medium was a responsibility best left to others. ...

Japan's take on the humble burger

Food & Drink | JAPANESE KITCHEN Oct 14, 2014

Japan's take on the humble burger

by Makiko Itoh

There are two dishes that can be translated as "hamburger" in Japan. One is the all-American favorite, a beef patty sandwiched in a bun, which in Japanese is called hanbāgā. The other kind is similar to a Hamburg steak or Salisbury steak, made with ...

Japan's historic love of corn

Food & Drink | JAPANESE KITCHEN Aug 19, 2014

Japan's historic love of corn

by Makiko Itoh

The fact that corn or maize has a Japanese name — tōmorokoshi — indicates that it entered the country centuries ago, before it was the norm to import the name of a food as-is and spell it out phonetically (as with tomatoes or asparagus, ...

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