Japanese

Instructions for making the perfect egg—with the white just set an almost runny yolk—to put in ramen or just eat straight

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Obviously, green beans taste better when fried. We like this tempura recipe for its simplicity.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

If you've never made a savory custard, now's the time. Start with this minimal and delicate Japanese version, studded with fresh peas and tender shrimp.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

Anyone who has made pho will recognize the technique of charring the onions and ginger to add smoky aromatic flavor to this broth, which is exceptional when done with homemade stock, and a brilliant flavor shortcut when using a store-bought stock. We call for ramen noodles, since they’re easy to find, but you can definitely substitute dried or fresh rice noodles if you prefer.

Okay, so sushi is a little ambitious for a weekend. But this easy spicy tuna roll recipe? You've got it in the bag.

In the city's back alleys, subbasements, and skyscrapers, Japan's bartenders have perfected the fine art of mixology. For a slideshow of images from this story, click here. And check out an annotated map of Tokyo showing where to taste the best of the city's cocktail revolution.