From soy sauce and miso to kombu, katsuobushi, and rice vinegar, this comprehensive guide breaks down 34 essential Japanese ...

At Kinjo, Eric Fralick wants to unite Italian and Japanese influences, as with his dish of lean tuna in bagna cauda. | Keir ...

Curry over rice is just the beginning. Here’s how chefs use Japanese curry roux cubes in everything from noodle soups to ...

Transport yourself to Japan from your own kitchen. The post Our favourite Japanese recipes to make at home appeared first on ...

Yoshoku — the category of Japanese versions of American and European dishes — has its roots in 19th century Tokyo, when internationalism was the cultural currency of the Meiji era. By 1900, tonkatsu ...

When you’re living at a Buddhist temple, you don’t have a choice what you eat. The surrounding earth dictates what you grow. And what you grow, you eat. For Chef Junya Yamasaki, the Head Chef at ...

Winner of the 2024 James Beard Best Emerging Chef award, Masako Morishita is reinventing Japanese comfort food at Perry’s in Washington, D.C. Masako Morishita, winner of the 2024 James Beard Award for ...

Rie McClenny grew up in southwestern Japan with family members who not only loved to cook but, as the owners of a tearoom and cafe in their small seaside city, were pretty darn good at it. The simple, ...

Most cuisines kick off with oil in a hot pan. Japanese cooking usually begins with water — or a light broth made from kombu (seaweed), mushrooms, or dried fish. This single shift changes everything.