If you plan on strutting around in nothing more than a tightly pack mawashi (sumo g-sling) this summer take some dietary advice from the dudes who make their living as male bikini models. There is a l...
Here's a really fun and easy DIY project to do with kids this summer - hand-rolled vegetable maki sushi rolls! The ingredients you'll need are cheap and easy to find. Making your own maki sushi roll...
We were out of town this week on retreat with some of our staff, and aside from all the work, we also did lots of eating. Gregory (of Apartment Therapy Los Angeles and Unplggd) whipped up some fine K...
This has become one of our go-to weeknight meals. It's fast, it's healthy, and it's a great way to use bits and pieces of things from your pantry or freezer. This dish is something of a hybrid between...
In Kyoto, there is a market hall with beautiful stained glass ceilings that stretches on for six city blocks. Called the Nishiki Market, this place is a food lovers' paradise; row after row of the fr...
While on a trip in Japan and browsing the local markets, I came across this green, watery root many times. It's fresh wasabi root - yes, the same nasal-clearing green paste we mix with soy sauce and ...
Last week Faith's post about Jamie Oliver's Chicken in Milk got me thinking about the further possibilities of cooking a chicken in milk and I came upon the sweet pungent flavors of coconut milk and l...
Furikake is a Japanese condiment typically sprinkled over or mixed into rice. There are dozens of varieties on the market – most contain seaweed, sesame seeds, sugar, and salt. Other ingredients...
When I brought home a bunch of Chinese broccoli from the farmers' market, I figured I'd prepare it the same way I always do: blanching followed by a quick stir-fry with soy sauce and garlic or ginger ...
"Tofu steak" is one of those Japanese restaurant menu items I'm overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn't topp...
We don't cook straight from scratch every night. In fact, there are many good products from the grocery store that can serve as the base for an easy, quick, and healthful meal. Take the soups at Trade...
Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious. Here's our version of this side dish,...
A member of the kelp family, kombu is a versatile pantry ingredient that provides dishes with umami flavor, nutrients, and minerals. Dried kombu can be used to make broth, added to beans to make them ...
Persimmon season has mostly waned, but if you thought to dry some of the fruits to keep in your pantry, here's a most delicious way to use them. You can also use the dried persimmons found at many Asi...
It's the year of the ox and we're celebrating with some Chinese New Year coverage. We just ran a tour of Kenny Lao's kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York, coo...
It's almost Chinese New Year! The Lunar New Year falls on Monday, January 26, this year, and we're eager to talk about the food. Chinese New Year may be one of the most food-centric holidays in the wo...
Last week, we mentioned spring rolls as a possible holiday appetizer that can please a wide variety of eaters. But since spring is several cold and snowy months away (at least here in the Midwest), we...
Oden is a hearty Japanese stew that is cooked over several days and commonly served during cold winter months. It's pretty easy to make and most ingredients can be found online or in Japanese superma...
Recipe: Ian's Low-tech Korean Bulgogi Mini Pies Category: Original Ask and you shall receive. Quite a few of you were hoping for more savory pies in this Bakeoff. Well, this plus the Confetti Quiche ...
I've been seeing a lot of bitter melon at the Farmer's Markets and in Asian groceries recently. I've always seen this fruit around, but I never knew what to do with it, so I decided to do some resear...
When Emma wrote about learning to love green cabbage last week, my thoughts turned to one of my favorite childhood dishes. Gơi chay is a vegetarian version of the traditional Vietnamese gơi ...
Recently, a British woman who has been living in Burma came to stay with us. She brought us some gifts from Burma; among them were two packages of lahpet mix. The ingredients and instructions were w...
This is definitely one of those dishes that evolved from being home alone on a weeknight and having nothing in the fridge. Success! Who knew a handful of leftover soba noodles, the last egg in the car...
If you've ever wanted to learn to cook squid, here's a good introductory recipe. Ojingo bokum is a dish of sauteed squid and vegetables in a spicy sauce. The flavors are savory and the dish is very ...
Long peppers are the dried fruit of a flowering vine native to Indonesia and Java. Long peppers have been cultivated since ancient times and were used by the Romans to flavor food. After the discove...
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