Japanese
Sakana No Shioyaki (Classic Salt-Grilled Fish)
Salting fish removes the fishy-tasting juice from the flesh.
Grilled Shiitake With Ponzu
This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.
Shichimi Togarashi (Japanese 7-Spice Blend)
Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.
Chicken Yakitori
Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.
Japanese Cotton Cheesecake
This featherlight Japanese cheesecake is often called cotton cheesecake, and you can see how it gets its name from its incredibly delicate, wispy texture.
Gyoza
Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.
How to Make the Juiciest, Most Flavorful Tsukune at Home
A few chef tricks for the very best, juiciest Japanese grilled chicken meatballs. Learn how to make tsukune on your grill at home.
Jidori Tsukune
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
Fluffy, Crunchy Melon Pan: When Bread Meets Cookie, Everyone Wins
My entire life, I’ve loved the sorts of treats that combine a fluffy bun with a crunchy cookie top. Here’s how to make my black sesame melon pan.
Black Sesame Melon Pan
Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.
How to Make Crispy, Chewy Mochi Doughnuts at Home
A pastry chef’s guide to making mochi doughnuts at home—and glazing them in a rainbow of colors.
Mochi Doughnuts
These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.
Miso Soup
Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.
Alina’s Milk Bread
Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.
How Tempura Evolved From a Portuguese Staple to a Japanese Art
Influenced by the Portuguese, the Japanese mastered the practice of using a batter to coat and fry all sorts of vegetables, delicate leaves, and succulent seafood.
Vegetable Tempura
Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.
Pork and Chive Dumplings
One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.
Salted Salmon
This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.
The Art of Tempura at Home: Expert Tips From Chefs Atsushi Yokota and Nicholas Seider
Chefs Atsushi Yokota and Nicholas Seider of Secchu Yokota guide us through the technique, ingredients, and everything you need to make the crispiest, most delicate tempura at home.
For the Best Vegetarian Ramen, Roast Your Squash With Miso
The most delicious squash soup starts by amping up your squash.