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Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.
4.0
(3.75)
Easy
The tastiest rice is seasoned sushi rice.
4.7
(4.68)
Among New York City’s dining elite, high-end omakase is the new top prize.
Rachel Tepper Paley
Quick
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
4.5
(4.5)
With her rice subscription service, Momoko Nakamura is trying to change the minds of both rice farmers and consumers.
Lisa Wong Macabasco
I mean, just look at them.
Elyse Inamine
Salty, earthy, and funky, miso is the fermented, versatile ingredient that we're put in everything from pasta salad to apple pie. But where does it come from?
Sarah Jampel
From a six-seat omakase counter to a handmade-soba shop, the west coast is meeting the far east.
Elyse Inamine
As a roving food journalist, I'm eating all over town...but I always come back to 29B.
Elyse Inamine
The simple Japanese pork cutlet sandwich that’s stolen our hearts—and dominated restaurant menus.
Elyse Inamine
Quick
Cold noodles are the ideal canvas for jammy roasted tomatoes in this light summer dish.
5.0
(5)
Quick
This recipe is a great way to showcase the eggplants and basil you just hauled from the market.
5.0
(4.85)
Quick
The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!
5.0
(4.83)
Easy
AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.
What's super flavorful, surprisingly versatile, and can provide a myriad of health benefits?
Julia Tausch
Easy
This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.
3.0
(3)
Candice Kumai on a life spent learning to embrace imperfection.
Candice Kumai
Matcha is in lattes, smoothies, cocktails, and face masks—and that's just the beginning. But what is it (and why is it everywhere)?
Sarah Jampel
New ramen documentary 'Ramen Heads' follows Chef Osamu Tomita, who shares his trade secrets and visits the top ramen shops in Japan.
Alyse Whitney
Most soups have me raiding the kitchen 30 minutes after my last slurp. But not this noodle-y, herb-packed exception.
Sarah Jampel
This savory soup is just what you need in the depths of winter.
5.0
(5)
Quick
You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.
4.3
(4.25)
Quick
Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.
4.0
(4)
Sprinkles for grown-ups.
Rachel Karten