Ichiban Doshi, “first fish stock,” extracts the best flavor and nutrients from kombu (kelp) and katsuobushi (bonito flakes). The very sho...

Ponzu is made with the juice of a kind of citron, yuzu. This fruit has its own unique, refreshing citrus aroma and flavor that might best...

It seems everyone who lives outside Japan today has heard the word teriyaki, but most people still do not know exactly what it means. In ...

This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigaras...

Today natural-food stores have begun to sell nigari, the coagulating agent used in making fresh tofu. So it is now possible for many cook...

When you have made your own tofu or purchased it fresh from a really good source, this is the best way to enjoy its delightful flavor.

The texture of fresh tofu, either firm or soft, seems to be unacceptable to some Westerners. This preparation, in which tofu is marinated...

Made from egg yolk and Saikyo miso (sweet white miso), tama-miso is used as a topping or basting sauce for grilled foods, and a base for ...

The cut surfaces of these rolls display white chicken meat with bright green asparagus in the center. You can create other attractive col...

Nasu, Japanese eggplant, is generally short and slim. However, there are several varieties. One of them is kamonasu, a specialty in the K...

When you sit down at the counter in a sushi restaurant, a chef may place a small mound of pickled sweet ginger in front of you before ask...

In this dish, udon noodles are topped with chicken and egg. Oyako literally means “parents and children.” The egg is clearly the child of...

Simmered pork, cut into thin slices, is used as a topping for ramen noodles. By itself, with ample coriander leaves and mustard, sliced c...

Archaeological remains indicate that maguro, tuna, has been eaten in Japan since ancient times. But it was relatively recently, toward th...

Saikyo rniso, sweet white miso, is made in Kyoto Prefecture. Kyoto was the capital of Japan for a thousand years. The technique of marina...

When I was a child, ebifurai was my favorite dish at restaurants called yoshoku-ya, which specialize in “Japanized” Western dishes. The m...

In this recipe, sliced pork is rolled with shiso leaves and sweet, rich mamemiso (soybean rniso) sauce. The rolls are sliced and threaded...

A combination of shoyu and Western ingredients, tonkatsu sauce was invented at the beginning of the twentieth century along with many oth...