Last week, I discussed the merits of this wonderfully buttery and sustainable fish. Today I'll review one of my favorite ways of cooking it. This recipe is so delicious and easy! More

My favorite appetizers are simple affairs: easy to make, easy to eat. These elegant little cucumber cups fit the bill quite nicely, with the added bonus of making it appear as though they were much more difficult to make than they were. Paired with a gin & tonic, these are a total dinner party win. More

I had a wonderful meal at the restaurant Bar Tartine in San Francisco a while back. One of the many highlights was the first thing on the table: a delightful array of brine-pickled vegetables served up in jars gathered on a rough wooden tray. Read on for three recipes from this repertoire and a few hints on how to create a pickle platter at home. More

I first discovered Umeboshi vinegar several years ago when I was cooking a lot of vegan/vegetarian food. It came in handy when I needed some 'of the sea' flavor. This very salty liquid (technically a brine) still has a place on my pantry shelf today, where I add it to recipes like Chickpea of the Sea or sprinkle it over steamed vegetables. More

Rice is rice, right? Not quite. Short-grain Japanese rice is quite different from long-grain basmati or jasmine rice, so achieving the right texture — glossy and tender but not sticky — calls for a particular cooking method. A fancy rice cooker makes the process easy, but it isn't a necessity. Making perfect Japanese rice on the stove is simple, requiring only a good pot and careful listening skills. More

I first heard about this large, nubbly, super-sweet citrus fruit on an episode of Good Food last February. Sadly, there were no Sumo citrus to be found at my grocery, and I've waited an entire year for them to come back into season and resume my search. Why? Apparently, these citrus have to be tasted to be believed. More

If you enjoy sipping a cup of warm sake at the end of a chilly day, you will probably love taruzake, a seasonal sake with the spicy, earthy flavor of Japanese cedar. Whether you buy it bottled or make your own ersatz version at home, this unusual drink is particularly comforting during winter. More

Cold-weather entertaining doesn't get much easier — or cozier — than throwing a hot pot dinner party. Not only is a hot pot dinner an economical, low-stress way to feed a group, eating bowl after bowl of soup warms you to the core, making this the ideal meal for chilly evenings. The only work involved is making the broth, gathering the equipment, and prepping the ingredients beforehand. More

Of all the unexpected East-meets-West flavor mash-ups found in Japanese cooking, one of my favorites is mentaiko pasta. Butter or cream, spaghetti and...spicy pickled fish roe? If you're brave enough to give it a try, this quick dish could be your newest weeknight dinner staple. More

Since writing about my inability to use chopsticks and reading all your supportive stories of struggle and triumph, I have re-dedicated myself to mastering this utensil. Practice practice practice, you said. And practice I've done! Two things have made a truly major difference. More