Japanese
Dashi
This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.
By Hooni Kim
Mochi Cake, Any Way You Want It
Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.
By Anna Stockwell
How to Cook With Koji, the Savory Secret Weapon That Chefs Love (And You Can, Too)
The mold responsible for miso, soy sauce, and sake works magic as a marinade at home.
By Jonathan Kauffman
The Best Tofu Brands According to Chefs
Plus, how to use tofu, whether you like it silken, soft, or extra firm.
By Tiffany Hopkins
Everything You Need to Make Sushi at Home
The expert recommended rice cooker, cutting board, and chef's knife to get you rolling in no time.
By Kendra Vaculin
How to Stop Worrying and Make Great Vegan Sushi at Home
Think outside the cucumber roll.
By Katie Okamoto
Amazuzuke (Quick Vinegar Pickles)
I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich.
By Sonoko Sakai
Ditch the Wings, These Celery Sticks Are the Main Event
It's time to take celery sticks off the sidelines.
By Maggie Hoffman
Sonoko Sakai's Okonomiyaki Was My Favorite Way to Eat Cabbage in 2019
And this is saying something because I really love cabbage.
By Emily Johnson
Okonomiyaki With Bonito Flakes
These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.
By Sonoko Sakai
Pork Katsu Sandwich
The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.
By Konbi, Los Angeles, CA
Cold Soba Noodles With Miso and Smoked Tofu
It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.
By Julia Turshen
Togarashi Seasoning Somehow Makes Fries Even Better
And roasted vegetables. And popcorn. And basically everything.
By Samantha Lande
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53 Ways to Make Takeout at Home
Fast, fresh dinners inspired by our favorite delivery foods.
By The Epicurious Editors
Stir-Fried Udon Noodles With Pork and Scallions
The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.
By Claire Saffitz
Sesame Salt
Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.
By Molly Baz
This Soy Sauce is Better Than Anything You've Had from the Grocery Store
It's imported from Japan—and available on Amazon.
By Rhoda Boone
9 Japanese Cookware Gifts That Are All About Form and Function
Beautiful cast-iron pans, earthenware pots, and more gifts for classy cooks.
By Ashley Mason
Cold Udon with Grapefruit Ponzu
Cold noodles tossed in a bright citrus and chile sauce are the ideal canvas for jammy roasted tomatoes in this light summer dish.
By Andy Baraghani