Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. More

Being the grill-master at a barbecue is a lot of pressure. You have to make sure everyone is getting what they want to eat and that it's cooked to the right doneness, which means you're usually too busy baby-sitting the grill to mingle with guests. That's why I love cook-outs in Japan — the cooking is quick and easy, and the guests serve themselves right off the grill! More

Japanese rice balls, called onigiri or omusubi, are compact triangles of cooked rice stuffed with a tasty filling and often wrapped in a sheet of toasted nori. Cute, portable and healthy, they're one of our favorite ways to eat lunch on the go. More

I keep a paper fan in my kitchen not to cool myself off during steamy summer baking sessions, but to help me cook more flavorful vegetables. How do I use it? More

As I mentioned back in December, my favorite kitchen tool is my nakiri-bocho, a handmade Japanese vegetable knife I bought at a knife and sword festival in Central Japan. Although it can be a pain to keep sharp and rust-free, when it comes to chopping vegetables, this knife beats my traditional chef's knife every time. More

Matcha, a powdered form of green tea found mostly in Japan, is usually associated with intricate tea ceremonies where the tea is whisked and served in a special tatami-floored teahouse. It's a beautiful tradition but it has also kept many people from enjoying this delicious, creamy, slightly bitter/sweet beverage. It is possible to enjoy a bowl of matcha in your own kitchen using just a few key ingredients and utensils and a little less formality. Read on for instructions and a short little video I made showing how to whisk the tea. More

I received this Hario teapot for Christmas last year (along with another fun kitchen item) and knew instantly that I would like it. But after 6 weeks of almost daily use, I know now that I love it.

Read on for my reasons why and share your favorite teapot stories with us in the comments. More

Q: Someone gave us a jar of homemade Japanese sesame sauce for Christmas.

I've never cooked with it before. Any recipe ideas other than using it as a salad dressing?

Sent by I'Ching More

Dashi is a simple broth made from sea kelp and bonito flakes. It is used in classic dishes like miso soup — it's an essential staple of Japanese kitchens and one of the easiest soup stocks to make. Since it's so easy and quick, most Japanese cooks make it when they need it, rather than making a batch ahead and freezing it. Here is how to make it yourself. More

This is the time of year that we cooks often forget to nourish ourselves; the ordinary meals that fall between the holiday feast and the baked treats can be rushed and overlooked. Here's a recipe and a book to help you stay centered and nourished in the kitchen: a new favorite, a quiet, thorough look at Japanese home cooking from the perspective of a Western cook. This book is an absolute delight, and the recipe here? Well, we're getting ready to make it right now. More