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.
Celebrating the spring with homemade Japanese sweets
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
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
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
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 ...
