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Pot-in-Pot: Make Teriyaki Chicken and Cook Rice in One Instant PotRecipes
This smart technique makes quick work of a favorite dinner dish.
Feb 4, 2020
How To Make Miso Soup: The Best Method for Most Home CooksRecipes
If you're new to Japanese food, and want a place to start, miso soup is the easy gateway.
Feb 3, 2020
Recipe: Easy 5-Ingredient Teriyaki SalmonRecipes
Because I almost always include salmon in my weekly meal plans, I’m constantly on the lookout for new ways to cook it. Like so many dinner favorites, it’s very versatile, and yet I often resort to the same preparation week after week (usually some sort of mustard-glazed situation). In an effort to change things up, I turned to teriyaki.
Feb 3, 2020
Recipe: Slow-Roasted Miso SalmonRecipes
Slow-cooking salmon makes it incredibly tender and nearly impossible to overcook.
Feb 3, 2020
Fast, Flavorful Honey-Glazed Salmon Takes 15 Minutes and Just 5 IngredientsRecipes
Say hello to your new weeknight salmon recipe.
Feb 3, 2020
How To Make Ginger Carrot DressingRecipes
You know this carrot ginger dressing from the sushi, teriyaki, and hibachi restaurants who serve it over crisp iceberg lettuce at the start of many meals. The orange hue boasts a zippy sweetness, thanks to the carrots, sweet onions, and fresh ginger. Think this dressing is a one-trick pony? Try it as a marinade for grilled chicken or serve it on cold noodles and you’ll know why I’m never without a batch in the fridge. And the best part?
Jan 29, 2020
Sarah Marx Feldner’s Udon Soup with Chicken MeatballsRecipes
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.
Jan 29, 2020
Cool Recipe: Easy Japanese Pickled CucumberRecipes
This recipe is a great way to use up cucumbers. Pickled cucumbers are traditionally served as an accompaniment with rice or sushi, but feel free to serve any way you like.
Jan 29, 2020
A Brined Pickle Platter: Bar Tartine’s Pickled Carrots, Green Tomatoes & Watermelon RadishesRecipes
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. Each pickle had a distinct taste, from the spicy but earthy carrots in turmeric to the bright, dilly (and also spicy) green cherry tomatoes.
Jan 29, 2020
DIY Recipe: Eric Gower’s Pickled GingerRecipes
Do you love picked ginger but aren’t so interested in the red dye and white sugar many commercial brands use to sweeten and color the pickles? Or maybe you’re curious about how to switch things up if you used a different vinegar/sweetener combination? Breakaway chef Eric Gower has been experimenting with pickled ginger for years, and he’s found that you can step way out of the box with this delicious, palate cleansing condiment. How Does Pickled Ginger Become Pink?
Jan 29, 2020
The Noodle Bowl That Will Make Absolutely Anyone Love TofuRecipes
It has the crispiest, most flavorful tofu around.
Jan 22, 2020
What Exactly Is Koji Rice?Skills
From kombucha and kimchi, to sauerkraut and kefir, fermented foods are becoming more and more commonplace in restaurants, grocery stores, and even home kitchens. But one that might not be very familiar is koji rice. Maybe that’s because it’s a fermented food that’s hiding inside another fermented food you have in your pantry right now! Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.
Jan 14, 2020
From Ajiaco to Za’atar: Around the World in 30 SoupsSkills
We've teamed up with chefs, cookbook authors, and our own Kitchn crew to share a globe-trotting adventure highlighting soups from across the globe.
Dec 3, 2019
The Japanese Suribachi Is the Tool You Didn't Know You Needed
It's better than a food processor and a mortar and pestle combined.
Oct 16, 2019
How To Make a California Roll, the Perfect Roll for Sushi NewbiesRecipes
Here’s a step-by-step guide on how to make a California roll that anyone can make, even if you’ve never rolled sushi before.
Aug 29, 2019
This 10-Minute Sushi Salad Is Cheaper and Easier than Ordering TakeoutRecipes
Top with a fried or hard-boiled egg for extra protein.
Jul 9, 2019
Recipe: Slow Cooker Honey Teriyaki ChickenRecipes
Coming of age in the High Mall Era meant the food court was the first stop before buying a new halter top or catching Freddie Prinze Jr.’s latest flick. Despite being a mall regular, I always debated between choosing the oversized pizza slice or sticky-sweet chicken teriyaki. Chicken teriyaki always won. Today, I rarely make it into a mall, but on days when my energy is low and the need to feed my family is high, the urge for chicken teriyaki takeout is strong.
Jun 9, 2019
Recipe: Seaweed Salad with Popped Amaranth & SesameRecipes
Perhaps it’s all the time I’ve been spending at the beach, or that I’ve been reading a wonderful new book on sea vegetables, or the fact that seaweed seems so cooling on a hot day, but I’ve been craving seaweed salad in a major way this summer. Recently at a Japanese restaurant I had a seaweed, or kaiso, salad garnished with deep-fried rice crackers, which offered a nice, crispy counterpoint to the tender seaweed.
Jun 5, 2019
Recipe Review: Green Beans with Walnut-Miso SauceRecipes
It’s wonderful when recipes we’ve forgotten suddenly reappear. This side dish of fresh green beans tossed with a rich and flavorful paste was one of our dinner party staples several years ago, but it had faded into the background. This weekend we resurrected it and remembered why it’s such a favorite…This recipe came from a New York Times Dining article about Yumiko Kano and her brand of Japanese cooking.
Jun 5, 2019
What’s the Difference Between Udon and Soba Noodles?Skills
I’ve been to a lot of Japanese restaurants where the noodle soups have an option of udon or soba noodles. While they’re both Japanese noodles and are sometimes used interchangeably, there are quite a few differences between the two. Here’s what you need to know! Udon noodles are made by kneading wheat flour, salt, and water. These white noodles are sold dried, fresh or frozen. Dried udon noodles can vary in thickness and can be quite dense.
May 30, 2019
Anjali’s Travel Snack: Soy Sauce Eggs (Shoyu Tamago)People
Portable, nutritious and tasty at room temperature, hard-boiled eggs are pretty much the perfect travel food. It is hard to imagine improving on them — but I think you can. All it takes is a quick roll in a soy sauce mixture to make shoyu tamago (soy sauce eggs), a flavorful Japanese bento snack I like to eat on the road or at home.After writing about shoyu tamago last yearbeforeAnd they are very simple to make.
May 24, 2019
Recipe: Salmon and Black Sesame Onigiri (Japanese Rice Balls)Recipes
The first meals alone in a foreign country are always intimidating. When I moved to a small city in central Japan to teach English for two years, onigiri was the first food I clung to. Like a life raft, these seaweed-wrapped rice balls — sort of the sandwiches of Japanese cuisine — kept me afloat in a sea of unfamiliar foods labeled in a language I could just barely read.
May 24, 2019
My Favorite Travel Souvenir: Japanese Ice Cream SpoonsTools
I’ve wanted to write about my Japanese ice cream spoons for years, but because I haven’t been able to find them anywhere outside of Japan, it just didn’t seem fair to rave about how they are the perfect spoons for eating ice cream, how my guests always love them, and how beautiful they are if you, the readers, couldn’t buy a set of your own.
May 24, 2019
A Mom of 2 on What It’s Like Feeding Her Family in JapanPeople
Aiko Tokunaga is a mom of two living in Tokyo, Japan. She’s spent a lot of time living in the United States, both for school and after, but has only cooked for kids in Japan. Her experience involves something many of us don’t think about on a daily basis: food safety.
May 24, 2019
Inside the Spice Cabinet: ShisoSkills
Also known as Japanese basil, perilla and beefsteak, shiso has a unique aromatic fragrance and pairs well with everything from fried foods to lean sushi, and dishes with robust flavor. Taste: Spicy, sweet Most Popular Use: Fish, meat, vegetables Shiso is a member of the mint family and has large teardrop-shaped leaves with serrated edges. Have you ever had sushi that was accompanied by a fresh green leaf? Perhaps you assumed it was a garnish, like parsley, and didn’t touch it.
May 3, 2019
How To Make Chirashi At HomeRecipes
Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word “chirashi” means “scattered,” so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. I like this dish a lot, because it’s a delicious one-bowl meal that is very filling and very versatile.
May 2, 2019
Try This: Umeshiso Maki SushiRecipes
Have you ever had umeshiso maki sushi? The next time you are in a sushi bar, ask the chef if they can make it for you. It’s a simple maki roll with two fillings; umeboshi pickled plums and fresh shiso leaves. The saltiness of the plum contrasts nicely with the freshness of the shiso. It’s also very easy to make at home.
May 2, 2019
Afternoon Snack: Wasabi-Toasted Nori CrispsRecipes
This snack has everything going for it: easy to make, good for you, addictively crunchy, and totally crave-inducing. Need we say more?Inspiration for this recipe comes from Mark Bittman, who wrote about making nori chips in his Minimalist column a few weeks back. We also have to give some credit to Annie Chun’s, the company we can thank for bringing Thai ingredients into mainstream markets. We recently sampled their new “Seaweed Snacks” product (a.k.a.
May 2, 2019
Ingredient Spotlight: KinakoSkills
A New Year’s tradition in Japan is eating warm, freshly pounded mochi under a thick dusting of a toasted soybean flour called kinako. Pounding mochi probably deserves to be a once-a-year task, but eating kinako shouldn’t be. Toasty and nutritious, it is as good baked into quick breads as it is sprinkled on toast, with a comforting flavor reminiscent of peanut butter.
May 2, 2019
From the Spice Cupboard: Wasabi PowderSkills
For us, wasabi powder is one of those ingredients we bought for a specific recipe and then thought, “Huh. Ok, now what?” It’s a pretty product to have on the shelf, with its pale, lemony-lime green color, but we rarely use it. That’s a shame, really, because it adds a sharp heat that is great in a lot of dishes.Wasabi powder is the dried form of Japanese horseradish that is commonly seen as a paste on the side of your sushi plate.
May 2, 2019
No-Cook Summer Dish: Hiyayakko (Japanese Cold Tofu)Recipes
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.The dish is made by topping a small block of tofu with a drizzle of soy sauce and a sprinkling of chopped herbs, ginger or other toppings.
May 2, 2019
Try This! Dipping Salts With Fried FoodsSkills
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.Fried foods with a very light and crispy batter like tempura are especially good with dipping salts, because nothing interferes with the ethereal texture of the coating.
May 2, 2019
Salty, Sour, and Fruity: Umeboshi VinegarSkills
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. Umeboshi vinegar (also called ume plum vinegar) is the by-product of the umeboshi making process.
May 2, 2019
Appetizer Recipe: Chilled Soba in Cucumber CupsRecipes
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. Cucumbers and soba are a classic pairing and one that never gets old for me.
May 2, 2019
Recipe: Simple Salmon TeriyakiRecipes
When I moved to Japan in 2005, I was surprised to discover how utterly simple the food was. The sticky, salty sauces and over-the-top sushi rolls I knew from Japanese restaurants back home were as American as hamburgers and French fries, I realized. Japanese food, and especially Japanese home cooking, was actually subtle, nuanced and basically simple, creating a myriad of dishes with a handful of basic pantry staples and the freshest, tastiest produce and proteins available.
May 2, 2019
Recipe: Japanese Cold Noodle Salad (Hiyashi Chuka)Recipes
To me, at this moment in time, hiyashi chuka just makes sense. Not only is the Japanese chilled noodle salad absolutely refreshing – a must during these sweltering days of summer – but it also features the sweetest, crispest vegetables available at the market right now: tomatoes, corn, cucumbers. Plus a light and tangy sauce that takes no time to whip up. Hiyashi is typically made with chilled ramen noodles, also known as chuka soba.
May 2, 2019
Catch Your Noodles! The Table Sport of Japanese Nagashi SomenPeople
Do you feel pretty confident in your chopsticks skills? If so, you might be ready to try nagashi somen, a fun Japanese eating style that serves noodles not in a bowl or a plate, but racing by in a bamboo pipe full of flowing water. Get those chopsticks ready! Somen noodles are a type of thin wheat noodle usually eaten cold, so after catching their noodles from the cold flowing water, diners dip them in a cup of flavorful sauce and eat.
May 2, 2019
Japanese Farm Food by Nancy Singleton HachisuKitchen
This is a cookbook about real farm-to-table Japanese cooking, but it’s also about something more ephemeral. The way ingredients look, smell, and feel before you even get them into the kitchen. Trusting your instincts. Using what you have right this instant rather than making lists and grand plans. With simple, nourishing dishes and richly detailed stories of Japanese farm life, Nancy Sington Hachisu creates a whole world between the fabric-bound covers of this book.
May 2, 2019
15 Basic Ingredients for Cooking All Kinds of East Asian FoodSkills
There’s nothing like that moment when you taste an Asian dish you made at home and pump your fist in the air because it tastes just like take-out! It’s not hard to get that authentic flavor; all it takes are the right ingredients. Fully stocking an Asian pantry can seem intimidating, but with just 15 basic ingredients, you can make a wide variety of recipes from China, Japan, Korea, Vietnam, Thailand, and beyond.
May 2, 2019
Inside the Spice Cabinet: Shichimi TogarashiSkills
A popular food souvenir at some of Japan’s famous shrine festivals and tourist sites, shichimi togarashi is a blend of seven flavors that tickle the tongue and enhance the flavor of noodles, grilled meats, and more. Of course, you don’t have to go to Japan to incorporate this condiment into your everyday cooking.
May 2, 2019
Ivan Ramen by Ivan OrkinPeople
Japanese food is difficult to do well in most non-Japanese homes (and several Japanese restaurants, too, if truth be told). The reason is its simplicity. When a dish contains only a handful of elements, each one must be perfect in order for the resulting dish to come together and reach the sublime heights to which it aspires. Obsessive attention to detail, the highest quality ingredients, a finely tuned sense of balance and restraint are all necessary and often sadly lacking.
May 2, 2019
Bring Some Style to Lunch: Beautiful Wood Bento Boxes from JapantiqueSkills
When it comes to a stylish lunch, the Japanese art of bento reigns supreme. We showed you some clever and playful bento arrangements yesterday, but today I want to just talk about the boxes. Traditionally, bento boxes were made out of wood. Here are five really beautiful examples from Japantique.
May 2, 2019
A Visual Guide to Sushi-Making at Home by Hiro Sone and Lissa DoumaniPeople
The angle: Why not stay in for sushi tonight?! Recipes for right now: How to Make Sushi Rice, How to Slice a Round Fish Fillet for Nigiri, Nigiri with Albacore, Nigiri with California Halibut, Nigiri with Octopus, Nigiri with Grilled Eggplant, Hosomaki with Cucumber Who would enjoy this book?
May 2, 2019
Recipe: Crab & Avocado Hand Rolls (Temaki)Recipes
Going Paleo doesn’t mean giving up sushi — especially if you make it yourself. Temaki (seaweed-wrapped hand rolls) make a regular appearance in our household because I usually have all the ingredients in my refrigerator and pantry. I simply chop up a few vegetables and make a simple crab salad before hollering at my family to assemble their own no-cook meal.
May 1, 2019
Recipe: Jacques Pépin’s Broiled Salmon with Miso GlazeRecipes
Our meal plan this week is from one of our favorite chefs, Jacques Pépin, and it starts out with this super-simple salmon recipe. When I spoke with Jacques, he mentioned this recipe multiple times as one of his favorites and how he loves incorporating ingredients from different cuisines together. Jacques says, “I have both baked and grilled miso-glazed salmon, but I find that broiling it gives a great result and is also the easiest way to cook it.
May 1, 2019
Recipe: Furikake PopcornRecipes
A few years ago, I tried a Japanese-inspired version of Chex Mix that used furikake, that delicious seasoning of sesame seeds, spices, seaweed, and dried fish. The crunchy cereal coated with furikake blew my mind, so why couldn’t the same idea be applied to popcorn? Here, I’ve turned kettle corn on its head and given it a fun Japanese twist that you can add to the movie night snacking rotation.
May 1, 2019
Recipe: Smoked Salmon Soba Noodle SaladRecipes
I’ve always loved eating Japanese soba noodles in soup, but these chewy noodles also make for a great cold or room-temperature salad. Soba soaks up dressing readily, while still keeping its texture. Thanks to that sturdiness and versatility, it’s a great base for experimentation with a number of mix-ins. In this rendition, the surprise ingredient is silky smoked salmon.
May 1, 2019
Recipe: Spicy California Roll DipRecipes
California rolls may be a sushi restaurant staple, but they’re not really a make-ahead dish since the seaweed gets soggy quickly. It also takes some time to make enough rolls to feed a crowd. Turning it into a dip served with seaweed instead of crackers takes much less time, and people will love making their own sushi bites! I first had a version of this dip years ago at a barbecue and loved the concept so much I just had to recreate it for myself.
May 1, 2019
How To Make the Best Ahi PokeRecipes
In Hawaii, poke, a salad of marinated uncooked tuna, can be found in pretty much every situation where food is present. I’ve seen it on fancy hotel buffets next to the seafood bar, in the deli section of grocery stores, and on the table by the tub at family potlucks and birthday parties. Here’s the thing: Poke is pretty simple to make. All the work for this recipe happens when you’re grocery shopping because the ingredients are what really matter.
May 1, 2019
Shop Your Soup: A Grocery List for Making the Best Miso Soup at HomeSkills
Miso soup is divine in its simplicity, as it requires just a few ingredients — most of which you can find at your local grocery store. The base ingredients for making miso soup’s base (dashi) keep well in the pantry, while the miso itself has a long refrigerator shelf life. Once you stock your kitchen with three essentials, you’ll only need to pick up a few accompaniments when the craving for miso soup strikes. Kombu is dried kelp which has been cut into sheets.
May 1, 2019
Recipe: Easy One-Pot Chicken Teriyaki with Vegetables and RiceRecipes
This hearty dish, made on the stovetop in a Dutch oven, is an all-in-one dinner. Packed with crisp-tender vegetables and juicy chicken, and glossed-up with an easy homemade teriyaki sauce, this colorful one-pot dinner is a meal that pleases many a palate and is decidedly kid-friendly. When picking the veggies for this dish, stick to fresh vegetables that you’d find in a Japanese restaurant, and think about balancing crispy, sweet, dense, and soft ones.
May 1, 2019
How To Make Japanese Soy Sauce Eggs (Shoyu-zuke Tamago)Recipes
With Easter just behind us, we have eggs on the brain — specifically soy sauce (shoyu) eggs. These delicious, salty, umami-rich soft-cooked eggs are traditionally used as a garnish for ramen, served cut in half so their beautiful, just barely set yolks are revealed. They make all manner of things — including grain bowls and porridge — more delicious. They’re pretty divine on their own, too, as a satisfying high-protein snack. These Japanese eggs are easy.
May 1, 2019
Kit Kat Sushi Is Beautiful, Sweet, and Now a Reality in TokyoPeople
If you love sushi but your boyfriend or girlfriend can’t stand raw fish, you might finally have the perfect sushi date waiting in Tokyo. Japan’s first Kit Kat sushi shop hits the streets of Tokyo February 2 (today!) and will sell a limited quantity of sweet sushi through February 4.
May 1, 2019
6 Things That Japan Taught Me I Really Need in My KitchenTools
When people find out I just got home from a two-week trip to Japan with my mom, they invariably say, “I’m so jealous! It’s totally on my bucket list.” And I say, “Yes, up until a few weeks ago I was on your side of this conversation!” I have spent my whole life wanting to go there, and for a recent big birthday (cough) my mom made it happen. It totally lived up to expectations: the temples, the culture, the beauty, and, of course, the food.
Apr 30, 2019
Miso-Butter Mushrooms Upgrade Everything They Touch (Starting with This Broth Bowl)
Tonight We Veg
This satisfying soba noodle bowl is packed with savory miso-butter mushrooms, crisp-tender edamame, and a jammy egg.
Apr 30, 2019
This Mechanical Arm from Japan Will Turn You into a Cool Dishwashing RobotPeople
What kind of cybernetic enhancements would you get, if you could get any kind of cool mechanical devices attached to your body? I think I’d want a pair of super-fast running legs like the Bionic Woman (but an extra set of giant mechanical arms like Doctor Octopus from Spider-Man would be pretty great, too!). Cooking would be so much faster if I had two extra sets of arms, and cleaning would be a breeze.
Aug 17, 2018
High School Seniors in Japan Share the Last Lunch Bentos Their Parents Made ThemPeople
A bunch of teenagers about to graduate high school in Japan have been sharing photos of the last lunch bentos their parents made for them, and it’s absolutely adorable. I am a person who cries very easily, and I must warn my fellow easy-criers that they might need a tissue, because some of these lunch boxes made me cry almost as much as the latest episode of This Is Us.
Jan 29, 2018
Ikigai Is the Japanese Way of Life That Promises HappinessPeople
The Danish term describing the concept of coziness — hygge — embodies a feeling of warmth, and it was the “it” phrase for the end of 2016. At the start of this year, hygge faced fierce competition from lagom, yet another Scandinavian buzzword. Now there’s a new lifestyle concept from Japan: ikigai. At its core, ikigai is the exact opposite of hygge.
Sep 22, 2017
5 Things We Learned About Ramen from TampopoPeople
Ramen is now a familiar part of American cuisine. You might think of instant noodles, your favorite ramen joint, and even trendy takes on the Japanese noodle soup like ramen burgersTampopo’four-star review Tampopo may have been one of the first depictions of ramen in American pop culture, and we can’t imagine a better first introduction.
Feb 20, 2017
We Need to Talk About These Black DoritosPeople
There are a ton of different Doritos flavors that have been created throughout the years. There are some good ones (Cool Ranch for life!) and some not-so-good ones. This latest chip, however, might be the most fascinating of them all. These garlic Doritos that you see above are being sold exclusively in Japan for Halloween. Black-colored food — both naturally black and unnaturally so — is having a moment in Japan and the United States.
Sep 28, 2016
IKEA Now Serving a Jet-Black Hot Dog in JapanPeople
Let it be known that 2016 is the year of oddly colored foods. There’s the whole rainbow bagel obsession, then blue wineblack ice cream The color of the hot dog comes from edible bamboo charcoal, which apparently helps to kill off toxins in the body. The hot dog is quite long at 30 centimeters, and the bun at 20 centimeters. It’s cutely called “Ninja Dog” because it is thought to look like a ninja’s scroll.
Jul 7, 2016
Just Wait Until You See the Inside of This Japanese OmeletPeople
I hate overcooked eggs so much that I tend to make my scrambled eggs a little on the runny side. If my sunny-side-up eggs come out of the kitchen a little loose in the whites, I’m not fazed. But this volcano-esque presentation of a Japanese omelet known as omurice … well, I don’t know if I’m sold. Before the egg is split, you think maybe it’s ice cream or some kind of fancy foam. Certainly a quenelle of something innocent.
Jun 15, 2016
Move Over, Sushi Burritos: Sushi Burgers Are Where It’s AtPeople
So far, the most “American” sushi I’ve seen featured BBQ sauce and chicken tenders. But this … this tops that. In terms of, you know, eatability, sushi burgers seem to be a lot less effective than sushi burritos. They’re not strong enough to pick up and eat like an actual burger, but I’m assuming that’s a testament to the chef’s respect for the integrity of the rice.
Apr 5, 2016
Why Is Pickled Ginger Served with Sushi?Skills
Whether it’s the pink pickled ginger tucked next the plastic green grass in the sushi you pick up from the grocery store, or the pale, thin slices served at your favorite sushi joint, chances are you’re always going to find ginger of some sort next to your order. Ever wonder why? Us, too. So we did some digging for an answer. Traditionally, pickled ginger (or gari) is served as a palate cleanser during a meal made up of several courses of sushi.
Feb 12, 2016
Recipe: 10-Minute Miso BroccoliniRecipes
I’ll admit that when I plan meals, the sides are often an afterthought. And by “afterthought,” I mean that I’m scrambling to find a simple yet interesting side dish to throw together in a hurry while dinner is cooking. A tall order, I know — but with this quick-roasted Broccolini, it’s one that can be easily solved with just a handful of ingredients. Not to be confused with its thicker, fuller, and more bitter cousin broccoli, Broccolini is a milder vegetable.
Dec 10, 2015
Look at How These Crazy Fake Foods Are Made in JapanPeople
Have you ever walked by a window outside of a restaurant where plates of food are displayed? They’re meant to catch your attention and make you want to eat at the restaurant. But how exactly do they make those plates of food? Is it actually real food, or something … else? Here’s how display food is made in Japan. It’s seriously mind-blowing. Don’t worry, the food is definitely not supposed to be eaten.
Jul 2, 2015
What All Those Mysterious Japanese Food Emojis Really MeanPeople
Like many things cute and useful, emoji originated in Japan, which means many of the icons are specific to Japanese culture. With food being a vital part of the culture — there are at least 80,000 restaurants in Tokyo alone, according to Frommer’s — it’s no surprise that there are quite a few food and drink emoji that may leave you scratching your head. What’s with all the shapes on sticks? Is that flan? And what’s in that delicious-looking rice dish?
Jun 9, 2015
What’s the Difference Between Gyoza and Potstickers?Skills
Given my Chinese descent, the first dumplings I ever ate were Chinese ones — wontons, potstickers, and boiled dumplings. But I’ve also ordered gyoza at Japanese restaurants, which seem similar enough to potstickers. Are all these Asian dumplings essentially the same, especially since I’ve seen them labeled as “Gyoza Potstickers” at stores like Trader Joe’s?
Feb 16, 2015
Beyond Miso Soup: 5 More Ways to Use Miso PasteSkills
My introduction to cooking with miso paste came later in life. Last year, actually. After buying the largest container available I soon learned that most recipes call for a couple tablespoons, at most. I had more miso than I knew what to do with, but I refused to let it get lost in the depths of the refrigerator. Instead, I went on a mission to find ways (both obvious, and totally unexpected) to incorporate miso paste into everyday meals.
Jan 20, 2015
What’s the Best Type of Miso for Miso Soup?Skills
Miso soup always seems like such a perfect start to a sushi dinner. The briny broth wakes your stomach without weighing it down, warms you up, and primes you for the rice and fish meal to come. Making miso soup at home is actually quite easy and requires just a few ingredients. But which miso should you buy, and is there really a perfect one for making miso soup?
Jan 20, 2015
How Do I Make Miso Soup That’s Just Like a Restaurant’s?Skills
Q: Why doesn’t the miso soup I make at home taste as good as the kind I order at a sushi restaurant? I use white miso, make dashi, and use scallions and silken tofu. Is there a secret ingredient or technique I’m missing? Sent by Susan Editor: Susan, an extra shake of bonito flakes can add a lot of depth to miso soup and we notice that restaurants often garnish the soup with them. Readers, what are your best tips for making really great miso soup?
Nov 11, 2014
3-D Cats, The Peanuts Gang & More Cute Japanese Latte ArtPeople
Need a pick-me-up this Monday morning? Check out this imaginative and adorable latte art being made by baristas in Japan. NPR talked to two Japanese baristas who share daily photos of their ephemeral works of espresso art on the web. From anime characters to angry cats, the latte art by Kazuki Yamamoto and Kohei Matsuno is much more intricate than the usual milk-foam flower — and a lot more fun.Why spend time creating such detailed images with such an impermanent medium?
Apr 29, 2013