Japanese

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

The food trends we need in our lives, from wine bars to humongous tortas.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

Okay, the food is really good too.

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

How to ditch the bottle and make—and use—homemade teriyaki sauce.

Brining makes all the difference when making tonkatsu, even if it’s just for a few hours.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

The most beautiful pots in one chef’s kitchen are also the most useful.

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.

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

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

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

The best, easiest miso soup ever.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

For this nontraditional okonomiyaki recipe, you need to julienne the potato. Use a mandoline with the shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. Makes a terrific appetizer!

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

Unlike pasta, the dried stuff is not gonna cut it.