Japanese

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...

Two Japanese ingredients—white miso and soy sauce—add great depth of flavor to this lush and very French sauce, yet a...

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybe...

Grace Parisi learned to make unagi Kabayaki—grilled eel—by watching YouTube’s Cooking with Dog. Since eel is fairly h...

Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove...

For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dr...

This deliciously nutty Japanese dip uses only four ingredients and takes 15 minutes to make.

Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavo...

Sylvan Mishima Brackett uses a rectangular skillet specifically designed for making this thick sweet-and-savory omele...

Because he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, b...

Sylvan Mishima Brackett makes these meatballs, known as tsukune, with hand-chopped meat and skin from the best pastur...