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

We do love a good pumpkin pie, but when it comes to bringing this nutritious orange vegetable to the dinner table, we often gather inspiration from Thailand, Japan, and Vietnam, where pumpkin is simmered in hearty curries, glazed with fish sauce and black pepper, or stir-fried with fresh chiles and basil. More

The first thing you'll notice about burdock root is that it really looks like a root. Long, woody, and often flecked with dirt, it seems to belong in the compost heap rather than on a plate. But if you love the deep, earthy flavor of beets and mushrooms, burdock root is a vegetable you should get to know. More

Q: One of my favorite things in life is sushi! The beginning of every meal starts with seaweed salad. I have tried to make this at home (I know it can be cheap to make) but it never turns out right.

Can you help me perfect seaweed salad at home?

Sent by Kyle More

The first time I ordered tempura in Japan, I was surprised that instead of the usual bowl of dipping sauce, one or two flavored dipping salts were served alongside. Surprise turned to joy when I realized dipping salts are the perfect match for fried foods, lending a ton of flavor without weighing them down. More