Japanese

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.

Try this technique on any type of ground meat for an easy rice bowl topper.

With a sprinkling of spice, these simple broiled salmon skewers make an impressive appetizer.

We drink green tea all the time, at home or in restaurants, and it is an essential part of the Japanese culture. Matcha is a type of green tea often used in the formal tea ceremony, but it is also used in a number of Japanese desserts. It doesn't give a strong tea flavour but creates a nice colour and slight dry tartness at the end of the palate. This cake is very light and refreshing compared to many New York- style cheesecakes.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the sweet-salty glaze.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

This genius method encases several thin slices of pork in an especially crunchy coating. The meat stays super juicy during the quick frying time.

Plum wine is a traditional Japanese aperitif that's wonderful straight or with a splash of soda.