East Asian

This gives us hope for the future of fashion.

The ginger-soy marinade here is everything.

Because nothing will stop us from eating ramen all year long.

Chicken katsu is the cutlet for everyone, at any time.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

Korean Fried Chicken may be a stateside phenomenon, but nowhere is it more obsessed over than on the streets of Seoul. Wesley Yang stays up late in pursuit of the crunchiest, spiciest birds in town.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Editor-in-Chief Adam Rapoport shares his vivid memories of omurice in honor of the film's re-release.

Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing.

No tough strips of dry meat here.

If you have a wok, gold star goes to you! Use it!

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

All the crunchy, saucy wraps, please.

Let’s not have a big fight about this: The MSG might not be essential, but just a tiny bit does magical things to these cukes.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.

Use any leftover herb syrup from this recipe in dressings or marinades.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity.

In Japan’s prettiest city, the train station is filled with ramen, the tofu is plentiful, and it’s easy to get a taste of what this country’s food is really all about

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

This dim sum is legendary, just like the building it's served in.

The best, easiest miso soup ever.