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These juicy Japanese meatballs, known as tsukune, are grilled on skewers with the finger-size green peppers called sh...
Chef Jesse Cruz serves these juicy dumplings with a citrus-soy dipping sauce and edamame-avocado puree. But the shrim...
This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...
This fantastic salad combines cucumbers with two types of miso, toasted sesame and pine nuts. Be sure to use firm and...
At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat in...
The technique chef Matt Abergel uses to cook this glossy, sticky vegetarian rice dish mimics one that Japanese chef M...
This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori...
The flavor-packed brine for this pork loin features shichimi togarashi, the seven-spice Japanese seasoning, made with...
For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent somethi...
Roy Choi’s excellent version of the clichéd dish has a surprise ingredient: lemon-lime soda. He uses it as a sub...
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