East Asian

The best way to keep your fridge from smelling like a kimchi factory, and more tips from the wise authors of Koreatown: A Cookbook.

Not to mention it tastes infinitely better than the stuff you'll find at a shopping mall food court.

Tamahide Restaurant in Tokyo is a restaurant so popular people line up for hours to taste the chef's most famous dish.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

How to use a donabe, a ceramic Japanese pot that’s approximately one zillion times simpler to use than that tagine you've never touched.

In Japanese, the word for food is the same as the one for rice. Without it, a meal is not a meal. The real genius of rice is revealed when you think about it in reverse: Add just about anything to a bowl of it and, voilà! you’ve got dinner. But don’t think of it as a throwaway fill-you-up starch. Properly cooked short-grain white rice is a craveable study in subtlety and texture, to be mixed and matched at will.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other.

Just like the miso soup you get in restaurants, and we mean that in a good way.

This deep savory dressing makes simply cooked vegetables come to life.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

Ashlea Halpern spent two weeks eating her way through this fast and furious—and food-obsessed—city of 10 million to discover bulgogi cheesesteak, owl cafés, and other trendy (and traditional) surprises.

Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian.

The best fried rice doesn't need soy sauce—but you can't skimp on the oil (sorry).

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

You might think the braised pork belly is too sweet on its own. But paired with the sour kimchi and salty roe, it comes into eye-opening balance.

You’ll find many of the ingredients for this chicken and noodles recipe in the Asian section of your supermarket or health food store. Stock up: We promise you’ll be making this well into fall.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.