Harris Salat

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.

Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.

Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

This deep savory dressing makes simply cooked vegetables come to life.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Japanese eggplants have thin skins and few seeds, just meaty, flavorful flesh that transforms into tender, creamy textured, fragrant, smoky goodness when grilled. The classic way to enjoy this dish is with just soy sauce or Ponzu and a mound of katsuobushi, dried shaved bonito flakes (a type of tuna). The dressing below is more contemporary but also fantastic. Either way, get your hands on these eggplants and grill them.

Grilled squid—yaki ina—is a fixture of street fairs, shrine festivals, and pushcart vendors. Its phenomenal soy sauce fragrance makes it almost impossible to pass by without wanting one.

In Japan today, onigiri are still the go-to food for picnics. It's not surprising that they started being grilled, too, which is what yaki onigiri are—grilled rice balls. Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.

Yukari shiso salt is powdered dried purple shiso leaves mixed with salt, a tangy and colorful seasoning. It's often available in Japanese markets, but if you have trouble finding it, substitute another flavored Japanese salt like matcha salt (green tea salt) or furikake, seasoning for rice that comes in many varieties.