Ingredients

66 Ways: How to Cook Miso Soup

Learn all about miso soup, a fundamental Japanese dish, and discover 66 unique miso soup recipes with different main ingredients and types of miso. Get tips on making the perfect miso soup, including slicing ingredients and cooking methods.

All About Salmon

Join the latest session of Mastering Fish the Japanese Way, a seminar sponsored by the Gohan Society and led by Chef Toshio Suzuki. Learn about salmon preparation techniques, traditional marinades like yuan yaki and miso zuke, and the importance of freezing salmon for raw consumption. Explore the process of breaking down a fish using the sanmai oroshi technique and discover the delicious potential of salmon parts like the head, skin, and gills.

Atsushi's Class and Miso Soup

Atsushi Nakahigashi, a talented chef at the two-star Michelin Kajitsu in New York, shares his recipe for miso soup with saikyo miso, showcasing the endless variation and subtlety of Japanese cuisine. This recipe includes the use of dashi, sautéed broccolini, and toasted mochi. Learn to make this simple, delicious, and beautiful dish.

Atsushi's Stuffed Zucchini Blossom Tempura

Learn how Atsushi Nakahigashi, a talented young chef, created a Japanese dish with local produce from Union Square farmers market in New York. The mouthwatering inspiration of zucchini blossoms stuffed with fresh zucchini puree and cooked as tempura is thoroughly explained in this Japanese recipe.

Beef & Potatoes -- Inspired by the Samurai

Explore the world of Japanese cookbooks and their unique blend of traditional values and contemporary ingredients. Discover the history of Japanese cuisine and get a taste of an easy and delicious recipe for a versatile beef and potato dish.

Beef Udon, or the Pleasures of Shaved Steak

Discover a tasty Japanese recipe for beef udon, made with shaved steak, simmered in a flavorful broth, and served on top of udon noodles. This quick and easy dish is a popular mainstay in Japan, and the article shares the recipe along with helpful tips for preparing the dish. Find out how to add various flavors to the broth and more!

Chawanmushi or Savory Egg Custard

Learn how to make chawan mushi, a traditional Japanese steamed savory custard dish made from eggs, dashi, and soy sauce, with chicken, shrimp, and dried shiitake mushrooms. This easy home recipe ensures a perfectly smooth custard served in small heatproof vessels, garnished with mitsuba if desired.

Chef Suzuki's Cured Mackerel

Chef Toshio Suzuki introduces Japanese vinegar and its uses, with a focus on mackerel preparation at the James Beard Foundation master class in New York. Learn about the various vinegar treatments discussed and the traditional pairing combinations. Discover Chef Suzuki's approach to preparing mackerel, including the two-step curing process and a flavorful condiment called mizore zu. Find out how the vinegared daikon oroshi beautifully complements the delicate and subtle flavor of the mackerel.

Chestnut Rice

Try this delicious recipe for kuri gohan (chestnut rice), a Japanese dish made with Japanese short grain rice, sticky rice, sake, and a touch of salt. The recipe brings out the natural sweetness of chestnuts while creating a delightful texture. Learn how to prepare this flavorful and seasonally inspired dish at home.

Chicken Nanban with Japanese-Style Tartar Sauce

Learn how to make Japanese-style tartar sauce and chicken nanban, a traditional soul food dish from Japan. The recipe includes the ingredients and instructions for the tartar sauce, nanban vinegar mixture, and preparing the chicken. This delicious meal is a popular favorite, and the tartar sauce can be made ahead of time for the flavors to fully develop.

Chicken sautéed with garlic chives

Try this simple and delicious Japanese chicken recipe cooked with garlic chives and carrot in just ten minutes. This versatile dish is flavored with soy sauce, sake, oyster sauce, and tobanjan, and can be served with steaming white rice. Substitute with pork or beef, and garlic shoots or scallions for a different variation. Add extra tobanjan or black bean sauce for more flavor. Enjoy this quick and easy meal.

Chicken Simmered with Carrots and Daikon

Discover the art of Japanese cuisine with a super fast, easy, and incredibly delicious recipe utilizing the traditional simmering technique. Learn the secrets of infusing amazing flavor into ingredients with soy sauce, sake, and mirin, and explore the power of the otoshibuta. Try the recipe using ingredients like carrot, daikon, and boneless chicken legs for a delightful and quick cooking experience.

Chicken Soba Hot Pot

This Japanese hot pot dish, prepared with ingredients like chicken, mushroom, abura age, and soba, symbolizes long life and health in the new year. The recipe features a combination of traditional Japanese flavors with warming and comforting elements, perfect for celebrating New Year's Eve or any time in the cold season.

Chicken Sukiyaki

Explore the delightful world of Japanese hot pots with this chicken sukiyaki recipe inspired by Kozue restaurant in Tokyo. Learn how to prepare the delicious hot pot broth and all the ingredients needed for a light and elegant dining experience. Discover the beauty of donabe and the social tradition of enjoying hot pot meals year-round.

Sakamushi: Clams, Japanese style

Learn how to make authentic Sakamushi, a traditional Japanese dish of steamed clams in sake, with this simple recipe. Discover the chef's tips for resting the clams and enhancing their natural flavors. Find variations to customize the dish to your taste. Perfect for seafood lovers and those interested in Japanese cuisine.

Cold Summer Ramen Noodles

Discover the refreshing and tangy hiyashi chukka recipe, featuring cold ramen noodles topped with a flavorful sesame vinaigrette. This traditional Japanese dish is perfect for summer, and offers flexibility with a variety of farm-fresh toppings. Learn how to create this homestyle favorite and explore the authentic flavors of Japan.

Cold Summer Somen with Sesame-Miso Dipping Sauce

Enjoy a refreshing summer dish with this recipe for somen noodles and sesame-miso dipping sauce. Learn how to make the traditional Japanese dipping sauce using a suribachi mortar and pestle. This light and vegetarian meal pairs perfectly with needle-cut cucumber and scallions. Try this delicious and easy-to-prepare Japanese fare perfect for hot weather.

Cooking Rice in a Donabe

To the eminent Kyoto chef Nakahigashi-san, the preparation of a bowl of rice the traditional way is the embodiment of Japanese cuisine. In this article, he explains his process of preparing rice in a traditional donabe, sharing his expertise and techniques, as well as discussing the significance of rice in Japanese gastronomy.

Dashi-infused Japanese Cucumbers

Learn how Atsushi demonstrated a fundamental notion of Japanese cooking with a simple dish of Japanese cucumbers soaked in konbu-katsuobushi dashi and garnished with myoga. Discover the reliance on dashi to express flavor and umami in Japanese cooking, and the cultural innovation driven by a millennium-long prohibition against eating meat in Japan.

Fastest Fish Teriyaki Yet

Learn how to make a quick and easy teriyaki sauce and use it to sauté white-fleshed fish like cod. This simple and delicious teriyaki fish recipe brings out delicately sweet-savory flavors, perfect for a flavorful Japanese meal.

Flounder Kara-age

Learn how to make kara-age, a Japanese deep-frying technique that seals in the natural flavors of ingredients like flounder, tofu, and chicken. Pair your kara-age dish with a simple dipping sauce, grated daikon, and sliced scallions for a delicious and authentic Japanese meal.

Fresh Edamame

Learn how to prepare fresh edamame picked from the vine, a delightful and healthy snack. This article provides a simple recipe for cooking and seasoning edamame, along with a suggestion for using natural Japanese sea salt, known as arajio, to enhance the flavor.

Fried Eggplant Served with Dashi

Learn how to make a delicious Japanese dish inspired by obanzai and enriched with umami flavor. This recipe teaches you how to prepare Japanese eggplant steeped in soba tsuyu, a richly flavored dashi, and garnished with grated ginger and scallions. The article also provides insights into Japanese cooking techniques and the use of quality ingredients.

Gobo Kinpira: Sweet-Savory Sauteed Burdock Root

Experience the delightful combination of tsumami, savory finger-snacks, and drinks in Japan. This recipe for kinpira features gobo (burdock root) sautéed with soy sauce, sugar, sake, and sesame oil, creating a sweet-savory flavor. Perfect as a bar snack or side dish!

Grilled Eggplant Simmered in Dashi

Learn how to make a simple and fantastic Japanese eggplant dish inspired by Chef Yoshihiro Murata's Kaiseki cookbook. This eggplant recipe includes grilling, simmering in dashi, and accenting with freshly grated ginger for a flavorful, umami-packed dish.

Grilled Kyoto-style Eggplant

Discover the exquisite taste of kamo nasu, a Kyoto variety of eggplant, prepared simply by Atsushi and Chef Ono. Learn about the unique texture and flavor of kamo nasu and how to grill them to perfection, enhancing their creaminess and delicacy. Try this delightful dish and share your experience in the comments.

Grilled Kyoto-style Peppers with Tomato Puree

Discover the unique offerings at the Union Square farmers market, including lovingly grown Asian vegetables by Korean farmer Yuno. Atsushi shares a delightful recipe using fushimi togarashi peppers and heirloom Kyoto peppers, paired with a homemade tomato puree. Learn more about this Japanese culinary experience and share your thoughts in the comments!

Grilled Mackerel

Melissa Clark's article on cooking bluefish and preparing oily fish Japanese-style. Learn about traditional Japanese techniques for mackerel and other oily fish, and find out why these fish are so popular in Japan.

Grilling Videos: Steak, Scallops, Chicken and Veggies

Learn how to make amazing steaks, scallops, chicken, and veggies using marinades and rubs with garlic-soy sauce, miso, yuzu kosho, sansho, and more in these instructional videos. Fire up the Weber and start grilling right away with the tips from Tadashi and the Japan Society presentation!

Hijiki Mixed Rice

Japanese mixed rice, also known as Shiro Gohan, is a delicious and easy dish to prepare with hijiki, abura age, and carrots. Learn how to make this healthy and flavorful Japanese mixed rice with a step-by-step recipe guide and essential ingredients.

hiroshima-style oyster nabe

Experience the essence of Japanese home cooking with Nabe, a versatile and comforting hotpot that is perfect for the autumn and winter seasons. Learn about Hiroshima's traditional 'Dote' nabe, featuring oysters, and explore the authentic recipe, ingredients, and the heartwarming process of preparing this beloved dish at home.

how to cook rice, or the essence of japanese cuisine

Preparing rice the traditional Japanese way is a reflection of _ajiwai_, the essence of Japanese cuisine. This article outlines the detailed steps and techniques provided by master chef Yoshio Maruyama for making perfect Japanese rice, including the special equipment, washing and soaking, polishing, resting, and cooking processes.

How To Eat Rice Porridge (And Cook It, Too)

Join Chef Hisao Nakahigashi on a morning foraging trip in the valleys and mountains north of Kyoto, where he collects wild greens and vegetables from family farmers. Discover the secrets of making and enjoying rice porridge, known as okayu, along with its health benefits. Experience the beautiful rural corner of Japan and its wonderful produce at the michi no eki in Ohara. Learn about the traditional mackerel road, Route 477, and how a farmer uses ducks to naturally rid his rice fields of insects without pesticides.

How To Make Amazing Gyoza

Learn how to make classic gyoza, the Japanese dumplings characterized by one side that is toasty and crisp and the other side that is tender and juicy. This article explains the traditional gyoza recipe, ingredients, cooking methods, and provides a video tutorial on the dumpling folding technique.

Iriko Dashi & Daikon Miso Soup

Learn how to make a traditional Japanese miso soup using iriko dashi, a simple broth made from small dried fish. This recipe includes the technique for preparing iriko dashi and the ingredients and steps for making the miso soup. Discover the unique flavors and pairings of iriko dashi in traditional Japanese cooking.

Japanese Beef Curry From Scratch

Learn how to make Japanese curry from scratch using simple ingredients and expert techniques. Discover a step-by-step recipe for homemade curry with detailed instructions. Perfect your comfort food cooking skills with this delicious and authentic Japanese curry dish. Workshop details and additional resources available.

Japanese Mushroom Ohitashi

Chef Honma of En Japanese Brasserie features a dish on his seasonal obanzai menu that evokes the traditional home cooking of Kyoto. This simple dish infuses a trio of cultivated mushrooms with complex flavor and a nice umami kick from the dashi. The recipe includes step-by-step instructions on preparing the dish using maitake, shiitake, and shimeji mushrooms, along with Japanese seasonings and herbs for a delightful presentation.

Japanese Quick Pickles

Discover the art of Japanese pickles with unique recipes and flavorful ingredients. Learn how to prepare Mrs. Torimitsu's popular Asazuke, a quick pickle recipe using Japanese cucumber, cabbage, and carrot, seasoned with soy sauce and optional seasonings like minced ginger and myoga.

Japanese-Style Fried Chicken

Learn how to make delicious Japanese-style fried chicken, known as kara-age, with a savory soy sauce-and-garlic marinade and a crispy potato starch crust. Enjoy this recipe served with steaming white Japanese rice and a refreshing tomato-cucumber salad. It's a simple, flavorful, and satisfying dish perfect for picnics or school lunches. Discover the secret to tender, juicy, and intensely flavorful kara-age and variations to the traditional recipe. Try this easy-to-follow recipe from the inimitable Nobuko and share your favorite way to make kara-age in the comments.

Kaki Gohan: Oyster Rice

Learn how to prepare a delicious mixed rice dish with freshly shucked oysters in Japanese cooking. This recipe includes rice, kombu dashi, soy sauce, sake, salt, and thinly cut nori on top.

Konbu Dashi Soup with Clams

Experience the sublime natural flavors of Nakahigashi Restaurant's clam soup, a simple dish with just three ingredients: clams, water, and umami-rich konbu. Atsushi's cooking technique brings out the savoriness of konbu and the beautiful brininess of the clams, resulting in a delicious and minimalist Japanese cuisine experience. Try it and share your feedback!

Konbu Dashi Soup with Egg and Scallion

Experience the power of konbu in this simple and tasty Japanese soup recipe prepared by Atsushi. Infusing water with umami, the konbu serves as a flavorful foundation for the dish, which also includes beaten eggs, sliced scallions, mirin, and usukuchi soy sauce. Follow the technique and tips to create a delicious and flavorful soup for a quick and satisfying meal.

Konbu-Kasuobushi Dashi & Silken Tofu Miso Soup

Learn how to make konbu-katsuobushi dashi and a delicious miso soup using traditional Japanese cooking techniques. This article guides you through the process of preparing dashi, talks about the crucial role of water in konbu boiling, and provides step-by-step instructions for crafting a flavorful miso soup. Explore the art of Japanese cuisine and bring authentic flavors to your home kitchen!

Kurama Mixed Rice

Learn how to make an incredible rice dish mixed with soy sauce-infused chirimen jako and sansho, a relative of Sichuan peppercorn. This traditional Japanese recipe uses chirimen jako, dashi, sake, mirin, sugar, soy sauce, tamari, and sansho to create a sweet/savory flavor with balanced aromatics. Discover how to rehydrate chirimen jako, simmer it with the flavorings, and mix it with hot rice for a fantastic meal.

kyushu style fried chicken

Learn a unique recipe for fried chicken with a Kyushu style marinade and Kansai-style pickled eggplant tartar sauce. The recipe showcases modern Japanese cooking techniques and ingredients influenced by Western and local flavors.

Lightly Cured Pickles (Tsukemono)

Learn how to make lightly cured Japanese pickles with this traditional recipe from Atsushi Nakahigashi's class. This pickling method preserves the true character of vegetables and is great with a variety of ingredients. Try it with radish, turnips, daikon, cabbage, carrot, broccoli stems, or Japanese cucumber.

Magurozuke: Marinated Tuna

Learn about Nobuko's unique approach to making magurozuke, a marinated tuna dish, by combining garlic, ginger, negi (scallions), shiso leaves, ground sesame, and soy sauce with sushi-grade raw yellow fin tuna. This delicious dish is perfect over rice and can also be enhanced with a touch of rice vinegar.

Sumo Hot Pot

Learn how to make Chanko Nabe, a sumo wrestler hot pot, from the hot pot master class at Tadashi's restaurant Matsuri. This recipe includes chicken dumplings, tofu, vegetables, and ponzu for an authentic Japanese cuisine experience.

Miso Clams Over Rice, From "Dashi and Umami"

Learn about Japanese cuisine, dashi, umami, and cooking methods in this insightful article. It covers information on kombu, katsuobushi, and Fukagawa Meshi, a recipe for Fukagawa-style miso clams over rice, extracted from a comprehensive Japanese food book. The piece evokes the philosophy of Japanese cooking and emphasizes simplicity with only four ingredients.

Miso Nikomi Udon

Join Chef Hiroki Abe of En Japanese Brasserie in a workshop to cook with miso and learn how to make a simple and incredible dish called miso nikomi udon. This article provides the recipe and details the ingredients used in the dish.

More Pickle Recipes

Learn traditional Japanese pickle recipes including Kyuri no Asazuke (quick cucumber pickles), Daikon or Japanese Turnip Pickles, and Ichiyazuke (overnight soaking pickles). These simple recipes require minimal ingredients and are easy to prepare at home.

Nira Tamago, or Simmered Garlic Chives with Eggs

Enjoy a delicious Japanese dinner at home with grilled shiosaba, nira tamago, and steamed rice. Learn how to cook the nira tamago, a versatile side dish made with garlic chives and eggs. Also, discover a new mega-Asian market in Flushing, Queens, called Sky Foods.

On Cooking Sukiyaki

Learn about the two styles of sukiyaki - Tokyo-style and Osaka-style. Discover the traditional ingredients and seasoning sauce for this classic Japanese shaved beef hot pot. Find out how to cook sukiyaki using a cast-iron skillet and enjoy it with a glass of sake. Also, learn the method of eating sukiyaki with raw egg dipping and a side of white rice. Perfect for a cozy winter night!

Onion Salad with Miso Dressing

Learn how to make a delicious Japanese-style onion salad, aemono, featuring red miso dressing, vinegar, sugar, and garlic. This small plate dish is perfect with sake at the beginning of a meal. Try variations such as different types of miso for the dressing. Includes helpful tips for preparing the onions and julienned shiso. Check out this article for more about aemono and Japanese cooking.

Original Teriyaki

Learn how to make and cook with an authentic teriyaki sauce to prepare delicious chicken, fish, or beef dishes. This article provides a detailed teriyaki sauce recipe and tips for cooking teriyaki using various ingredients, including swordfish, artichoke hearts, and more.

Oyakodon: Chicken and Eggs Over Rice

Learn how to make Chef Isao Yamada's incredibly tasty version of Japanese comfort food classic Okayodon. This recipe features uma dashi, chicken, eggs, and rice, creating a satisfying and delicious lunch. Follow the step-by-step guide to prepare this flavor-packed dish at home.

Pork Miso Soup

Experience an amazing meal based on classic makanai, or staff meal, cooking at EN Japanese Brasserie with a recipe for traditional pork miso soup, also known as butajiru. This humble but hearty miso soup is perfect for winter and can be customized with various ingredients. Learn how to make this flexible Japanese dish and get a glimpse of the event and the food through shared pictures.

Soy Milk Dressing for Greens

Learn how to make a delicious contemporary Japanese house salad from the En Japanese Brasserie in New York City. This salad features mizuna leaves, walnuts, and yuba, with an irresistible dressing made of soy milk, classic caesar salad dressing, Japanese sesame paste, and honey, adding layers of complexity and Japanese sensibility to the dish.

Roasted Tuna Collar

Discover the exceptional flavors of tuna collar and learn how to prepare and cook this unique piece of fish. Find out why developing a relationship with your local fishmonger is the key to getting your hands on this delightful cut of fish for a delicious culinary experience.

Sake-Steamed Whole Chicken

Learn how to make incredibly moist and flavorful steamed chicken with sake using this simple method by Chef Tadashi Ono. Pair it with daikon oroshi and ponzu sauce for a delicious Japanese meal. Patience is key in allowing the chicken to cool to retain its succulence. Leftover chicken can also be used in a variety of dishes. Try it out and enjoy the tenderized and flavorful result!

salmon hotpot

Discover the traditional Ishikari Nabe hotpot recipe from Hokkaido, Japan honoring the Ishikari River, along with a contemporary twist. This article shares the ingredients used, cooking process, and the cultural significance of this delicious and versatile Japanese hotpot.

Salt-Cured Bonito Sashimi

Learn how to naturally preserve bonito through salt curing and transform it into a delightful sashimi-style dish. This article provides insights into cooking techniques, the use of Japanese knives, and a visit to the Union Square farmers market for fresh ingredients.

Sautéed Duck Breast with Ponzu Citrus Soy

Chef Honma demonstrates contemporary Japanese cooking at its best with his incredible sautéed duck breast recipe, using a combination of Western sautéing techniques and classic Japanese flavors such as ponzu and daikon. Follow this straightforward recipe to create a rich, bright, and sharp dish that is a customer favorite at EN Japanese Brasserie.

Seabass Simmered in Sake and Soy Sauce

Learn how to make a traditional Japanese sea bass dish simmered in sake, soy sauce, and sugar. This recipe is simple yet flavorful, resulting in perfectly cooked and tender fish. Follow the technique and tips for a delicious dining experience.

Shiso Rice

Learn how to make a delicious and simple shiso rice dish with fresh steamed Japanese rice, shiso leaves, and arajio salt. This fragrant and flavorful recipe is easy to prepare and perfect for enjoying traditional Japanese cuisine at home.

Shungiku with sesame dressing

Learn how to prepare a delicious and simple Japanese dish using shungiku, or chrysanthemum leaves, by blanching and mixing them with a savory-sweet paste made of ground sesame seeds, sugar, and soy sauce. This versatile ingredient is a key element in Japanese cooking.

Simmered Japanese Eggplants

Atsushi demonstrates his Japanese cooking skills at Saveur's test kitchen in New York, preparing a delicious lunch for the editorial staff. The highlight of the menu is a crowd-pleasing dish of simmered Japanese eggplant, infused with flavors of dashi, mirin, and soy sauce. Follow the provided recipe for a taste of delicate, tender eggplant with umami and sweet-salty flavors.

Simmered Kabocha Pumpkin and Chicken

Learn about nimono, the Japanese simmering technique, and how Chef Isao Yamada prepares a flavorful Braised Kabocha Pumpkin and Chicken dish using umami-rich ingredients like dashi, mirin, and soy sauce. Discover the specific culinary techniques involved and the significance of umami in Japanese cuisine.

Kakuni: Simmered Pork and Daikon

In this article, Atsushi Nakahigashi cooks an amazing simmered pork dish at the Brooklyn Kitchen using ingredients from The Meat Hook. The combination of daikon and pork, simmered with soy sauce, sake, and sugar, creates a super delicious and savory dish, perfect for preparing the night before and reheating the next day. The recipe and instructions for this traditional Japanese dish are provided in the post.

Simmered Sardines and Umeboshi

Learn how to cook sardines the Japanese way with Chef Isao Yamada. This dish features sustainable fish prepared using a simmering method, enhanced with sake, umeboshi, and other essential ingredients. Enjoy the delicious recipe!

Snow Country Hot Pot

Explore the breathtaking Tohoku region of Honshu Island in Japan, known for its rural and rugged landscape, and hearty, rustic cuisine that warms the soul. Discover the local hot pot dish, Damako Nabe, featuring rice balls, chicken, taro, burdock root, negi, konnyaku noodles, and oyster mushrooms in a savory soy sauce and sake broth. Make your own version with your favorite ingredients and enjoy the taste of Tohoku at home.

soba noodles in duck broth

Learn how to make a rich and flavorful duck soba tsuyu, a Japanese soup for soba noodles, from Chef Ono's traditional cooking method. This recipe includes preparing duck stock, making kaeshi, cooking soba noodles, and assembling the dish with garnishes. Discover the layers of flavor and aroma that make this soup the perfect antidote to a blustery winter day.

Spontaneous Chicken Dish

Learn how to make a delicious and versatile Japanese chicken and asparagus dish with this easy-to-follow recipe. This simple home-cooked meal is packed with layers of flavor and showcases the spontaneity and creativity of Japanese cooking.

Spring Vegetables Steeped in Dashi (Ohitashi)

Learn the simple and magical Japanese cooking technique of ohitashi for steeping vegetables in delicate dashi to infuse them with umami and lovely flavor. Find the method for creating this versatile dish as shared by Atsushi Nakahigashi, and discover delicious variations using a range of vegetables such as green beans, spinach, shishito peppers, and mushrooms.

Steamed Chicken with Cucumber and Wakame

Discover a delicious and simple Japanese recipe for a steamed chicken dish from the Traditional Japanese Recipe Book with English Translation. Marinated in salt and sake, then steamed, this chicken is mixed with wakame seaweed and thinly sliced cucumbers. Enjoy this traditional Japanese cuisine that's packed with great recipes and techniques.

Steamed Sea Bass, Japanese Style

Learn how to steam a whole sea bass the Japanese way with Chef Tadashi Ono's tips. This method involves seasoning the fish with sea salt, sake, and garnishes, then steaming it to perfection. Enhance the flavor with konbu and make a flavorful fish stock from the bones. Try this delicate and delicious dish at home!

Steaming Large Clams with Dashi & Sake

Learn how to prepare delicious sake-steamed clams using traditional Japanese cooking methods. This recipe includes soaking the clams in salt water, preparing kombu dashi, and steaming the clams with sake. The result is incredibly tender clams in a flavorful broth, perfect for any seafood lover. Find out the reason behind starting the clams on a dry skillet and discover more about Japanese-style cooking in this article.

Steeping Vegetables in Dashi

Discover a refreshing recipe for Japanese dashi-infused summer vegetables perfect for hot days. The classic umami flavors and simple preparation make it an ideal dish for enjoying during summer.

Summer Flounder

Learn how to make a delicious deep-fried flounder with Japanese cooking techniques and flavorful Asian condiments in this recipe. Chef Ono shares his tips for cooking a whole fish to perfection, and the best way to enjoy this dish as a taste of summer. Plus, discover where to find fresh catch at the Union Square Farmers Market from a fisherman in Montauk.

The Miso Soup Project, Part 1 (54 Miso Soups)

Learn about the Miso Soup Project, which explores regional variations of the Japanese staple food, miso soup. This article includes a comprehensive list of main ingredient and miso combinations, along with helpful definitions for different types of miso.

The Power of Goma-ae, or Sesame Dressing

Explore the simplicity and precision of Japanese cuisine with a dish featuring corn and blanched green beans dressed with goma-ae (sesame dressing). Learn how the toasting and grinding of sesame seeds can create entirely different flavors and fragrances, and discover the delicate and rustic tableware showcased in the cookbook 'Gentle Vegetables, Gentle Tableware.'

Three Leaf and Radish Pickles

Learn how Atsushi demonstrates the traditional Japanese philosophy of 'mottainai' by preparing tsukemono, pickled vegetables, from often discarded turnip, daikon, and radish leaves. This article provides the recipe and technique for making these delicious pickles at home using sea salt and simple ingredients.

Ton Jiru: Classic Winter Miso Soup

Tadasuke Tomita is the force behind Shiro Gohan, a Japanese-language website with a collection of traditional Japanese food recipes. This article shares Tomita-san's Ton Jiru recipe, a hearty miso soup with pork and root vegetables, along with tips and variations for this Japanese cooking winter classic. Read on to learn how to prepare this delicious and flavorful Ton Jiru soup at home!

Tonkatsu: Deep Fried Pork Cutlet

Enjoy a traditional tonkatsu recipe originating from a sleepy old Tokyo neighborhood. This article provides a step-by-step guide, along with ingredient quantities, for preparing juicy and crunchy tonkatsu at home. It also includes recommendations for tonkatsu sauce and Japanese mustard to complement the dish.

Tonkatsu Sandwiches with Homemade Panko

Tuna Marinated in Soy Sauce and Mirin

Learn how to make _maguro zuke_, a classic Tokyo style of marinating tuna, by following the technique taught by Tadashi Ono. This dish infuses the outside of the tuna with soy sauce and mirin flavors, while keeping the inside raw and tender. Perfect for serving thin slices over steaming rice, topped with chiffonade of shiso leaf, in a dish called _maguro don_ in Japan. The secret is a quick parboil of the tuna, followed by marinating in a mixture of soy sauce and mirin for incredible flavor.

Turnips, Carrots and Okra Simmered in Dashi

Experience the flavors of fresh okra, carrots, and Japanese turnips simmered in dashi with a touch of usukuchi shoyu in this natural and delightful Japanese vegetable dish. Read about Atsushi's approach to preserving the natural flavors of vegetables and how to prepare this beautifully plated, delicate, and flavorful dish.

Turnips (Lightly) Pickled Three Ways

In Japanese cooking, kabu (Japanese turnips) are used in dishes like kabu miso soup and three different kabu pickles recipes, including Yuzu Kosho Lemon Kabu Pickles, Shio Kombu Kabu Pickles, and Shio Kombu-Shoyu-Mirin Kabu Pickles. These recipes make great use of the leaves and roots and are characterized by their umami flavor achieved through various Japanese ingredients.

Udon-Chicken-Clam Hot Pot

Learn how to create a mouthwatering udon hot pot with clams and chicken, using a Kansai or Kanto style broth. Follow the advice of Japanese chef Rio Irie to prepare a delicious hot pot with a flavorful broth that will take your taste buds to new heights. Get creative with the ingredients and enjoy a delightful Japanese culinary experience.

Udon for the New Family

Learn how to make a delicious and comforting udon dish with spinach, eggs, and enoki mushrooms using staple Japanese ingredients. Follow the steps to prepare homemade udon broth and assemble this fast and fantastic dinner. Perfect for those looking for a quick meal with easy cleanup!

Udon Seafood Hot Pot

Experience the spontaneity of Japanese cooking with this hot pot recipe using live soft-shelled crabs, clams, scallops, and udon noodles. This dish, prepared by Nobuko, showcases the forgiving nature of hot pot cooking and the unique flavors of Japanese cuisine. Try it out and trust your taste buds along the way!

Video: Atsushi's Way to Wash Rice Perfectly

Learn about the traditional Japanese breakfast and the essential method of washing and preparing rice for cooking. Join chef Atsushi Nakahigashi at Kajitsu restaurant and discover the fascinating techniques of Japanese cooking. Watch the video to see Atsushi's approach to washing rice, a crucial step in making a perfect Japanese breakfast.

Video: Fish Teriyaki

Learn how to make authentic teriyaki with Chef Abe as he demonstrates the recipe for this glossy grilled salmon dish. The video includes step-by-step instructions and the proportions of ingredients needed for the real-deal teriyaki. Check out the cooking demonstration and try it at home!

Video: Foil-Grilled Fish

Learn how to prepare Hoiru Yaki, a Japanese fish cooking technique known as 'foil-grilling,' in this how-to video. The recipe includes whole branzini, Japanese all-purpose soy sauce (shoyu), sake, and a pinch of salt. Watch the video for step-by-step instructions and tips from the Japanese Brasserie workshop.

Video: The Japanese Approach to Fish

Discover the three key aspects of the Japanese approach to fish preparation in this video featuring Chef Chikara Sono of Kyo Ya restaurant. Watch as the chef demonstrates the traditional ikejime technique for butchering a live fish.

Video: Washing Rice Perfectly

Learn the art of washing and preparing Japanese rice from Nobuko-san, who demonstrates the proper technique to rinse, polish, and hydrate the grains before cooking. Watch the video to improve your rice-washing skills and achieve perfectly cooked, glistening rice.

Videos: Breaking a Chicken, Yakitori, and Yaki Onigiri

Learn Japanese grilling techniques and dishes with this cooking demonstration by Tadashi and coauthor at the Japan Society in New York. Watch six videos including how to cut up and skewer a chicken, how to grill yakitori, and how to grill onigiri from the book 'The Japanese Grill'.

Videos: Clam Soup and Sake-Steamed Clams

Learn two great techniques for cooking clams from Chef Abe in these demonstration videos. He uses Little Neck clams for clam soup and Manila clams for the sake-steamed technique (sakamushi). Both techniques are easy, delicious, and adaptable to various types of clams. Find the proportions and details in the article.

Videos: Fish Tempura & Oroshini

Learn how to prepare flawless tempura at home with this two-part video tutorial from the workshop at EN Japanese Brasserie. Also, discover the delicious oroshini, deep fried fish served in a tempura dipping sauce. Don't hesitate to ask questions in the comments section.

Videos: Japanese Fish 101, Plus Three Techniques

Learn the art of Japanese fish cooking with Chef Hiroki Abe and Reika Yo at EN Japanese Brasserie. From shioyaki to Nanbanzuke, get ready to master a dozen delicious techniques that any home cook can handle. Discover the recipes, ingredients, and video clips in this step-by-step guide.

Videos: Miso Curing Fish & Yuan Yaki Marinating

Learn about the versatility of miso as an ingredient in Japanese cuisine, including how to miso-cure fish and marinate fish for grilling using the traditional _yuan yaki_ style. Watch the tutorial videos to master these Japanese cooking techniques.

Vinegared Sardines (Tosazu)

Learn a new Japanese sardine recipe from Chef Isao Yamada involving marinating the sardines in tosazu, a Tosa vinegar-based marinade infused with bonito for a flavorful and umami-rich dish. The method for preparing tosazu and the step-by-step process for marinating the sardines are provided in the article.

Wafu Dressing

Learn how to make a simple and aromatic Japanese-style salad dressing, known as 'Wafu' dressing, perfect for leafy greens and raw veggies. This flavorful dressing combines Japanese rice vinegar, soy sauce, sugar, sesame oil, vegetable oil, and ground sesame seeds, with options to add karashi mustard, garlic, or grated ginger. Keep this versatile dressing handy in the fridge for a quick and delicious addition to your salads.

Washing Rice

Witness the intricate art of washing rice as a talented young Japanese chef delicately prepares this fundamental ingredient of Japanese cuisine. Discover the subtle and deep techniques used in the delicate process, offering a profound window into the rich food culture and culinary expertise of Japan.

Yudofu Tofu Hot Pot & Ponzu Two Ways

Discover the versatility of ponzu, a citrus-based dipping sauce with or without vinegar, made with yuzu juice in different variations. Learn a yudofu recipe to enjoy with ponzu and explore the refreshing world of Japanese citrus and shochu cocktails. Share your favorite ponzu recipe in the comments!

Yudofu: Tofu hot pot

Learn how to prepare Yudofu, a simple and delicious Japanese winter dish made with tofu simmered in hot water with vegetables and condiments like ponzu and yuzu kosho. This quick and easy recipe is perfect for a healthy and satisfying lunch, especially during snowy days.

Summer Somen!

Yukari Sakamoto, a renowned Japanese chef, educator, and food journalist, has authored an informative guidebook 'Food Sake Tokyo' with in-depth details on the city's culinary scene, perfect for food enthusiasts visiting Tokyo. This article also includes Yukari's recipe for Summer somen noodles with a quick homemade dipping sauce (tsuyu) rich in umami flavors.

Yuzu-Kosho Grilled Scallops

Learn how to make delicious pan-seared scallops with a soy sauce, olive oil, and yuzu kosho marinade. This recipe from Chef Tadashi Ono can be done on the stovetop using a skillet. Enjoy fresh and sweet scallops with a perfect heat/savory balance, and watch a video of Chef Tadashi showcasing barbecue ideas, including stovetop options, and an excellent 4th of July fireworks display.