Japanese

The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you’ll forget they’re made from vegetables.

Make sure to rinse the rice in several changes of water before cooking so that it isn’t too gluey.

We hadn't lived before we tried these French fries.

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,.…

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.

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.

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.

Where to find Atlanta's best dim sum, tacos, and pho.

We're loving the Birth of Sake, the new food documentary about the art of making rice wine.

The story behind the secret food emoji you've never used before.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

The difference between a bowl of instant noodles and a handcrafted labor of love is enormous—and nobody understands it better than these bloggers who undertook our multiday ramen project