Simple, Succulent, and Swishy
For a delicious, nutritious Japanese dining experience, look no further than the communal, DIY hot pot known as shabu shabu!
I made it!! “MY JAPANESE FOOD” vol.7
Check out the seventh installment of our readers' Japanese food creations—including photos and stories, as well as comments from the editor-in-chief!
Heaven on a Stick: Yakitori
Yakitori is one of Japan's most versatile cuisines, named after its main ingredient, grilled chicken. It's available everywhere from fine restaurants to cheap-and-cheerful standing bars.
Hiroshima Prefecture: Maximal flavor in a miniature Japan
Hiroshima Prefecture, in the far west of Japan's largest main island, offers diverse landscapes, produce, and dining.
Washoku Explorers: Extra edition - A lesson in sushi craftsmanship
A trio of culinary experts from the United States and Britain discover the many layers of craftsmanship in a single piece of sushi.
Washoku Explorers: Extra edition - Superb soup made with Toyama fish
Enjoy a soup showdown using seafood caught in Toyama Bay, and learn how to make the exquisite fisherman's soup "ryoshi jiru"!
Washoku Explorers: Kombu, a versatile player
Introducing the king of umami, kombu kelp! Not only is kombu used to make dashi, but it is also an integral part of Toyama's traditional food culture and is eaten in various other ways.
Washoku Explorers: Tofu, a regional specialty
Culinary experts from the United States and Britain visit a tofu-making facility to explore a whole new world of tofu.
Traditional temple cooking for the future—an interview with shojin ryori chef Daisuke Nomura
Chef Daisuke Nomura is known for his innovative take on traditional shojin ryori (Buddhist temple cuisine).
Six Japanese Ingredients You Need Now!
Found the Japanese food section at your local market, but not sure what to do next? This quick field guide, and some fantastic recipes, should get you started.
Sapporo's northern delights – Part 1
Barbeque lamb and spicy soup – exploring hearty cuisine in the heart of Hokkaido.
I made it!! “MY JAPANESE FOOD” vol.6
Check out the sixth installment of our readers' Japanese food creations, photos, and stories, plus comments from the editor-in-chief!
“Ready to order?” Some handy expressions for using a Japanese menu
No Japanese? No problem! This handy guide to Japanese menus will have you eating like a local.
Yamagata Prefecture: The narrow road to deep northern dining
Yamagata Prefecture, in Japan's deep north, remains a haven for time-honored approaches to dining.
The sweet side of Japanese green peppers
The Japanese green pepper is in season during summer. Learn how to enjoy its sweet side!
Nothing Wasted: Cooking with Thanks
Japanese chefs use many ingredients that cooks in other cuisines might reject. By making the most of an entire ingredient, they express a gratitude to nature.
Different styles of filleting eel: the samurai of Kanto vs. the merchants of Kansai
The difference in the way eels are filleted in eastern and western Japan reflects the traditional mindset of the people in these different regions.
Venture out of Narita Airport to enjoy the local specialty: mouth-watering grilled eel
Just 10 minutes from Narita airport you can try the local specialty: charcoal-broiled eel with a sweet and savory sauce.
Wanko soba: Discovering Iwate's culture through its bottomless noodles
What exactly is wanko soba? An exploration into the unique food culture of Iwate.
Teppanyaki: Where less is more
There's more to teppanyaki dining than flash and fire. Click here for an introduction to the real world of this versatile Japanese cuisine.
The Unexpected World of Tofu
Discover the world of tofu, one of the most versatile and fascinating ingredients in Japanese cuisine.
Saishoku and culture shock: Vegetarianism in Japan
Japan isn't always the easiest country for vegetarians and vegans, but the picture is getting steadily brighter.
I made it!! “MY JAPANESE FOOD” vol.5
Check out the fifth installment of our readers' Japanese food creations, photos, and stories, plus comments from the editor-in-chief!
Having a ball: the grab-and-go pleasures of onigiri
Onigiri, called “rice balls” in English, are Japan's grab-and-go answer to the sandwich. Get a grip on this handy snack.
A gleaming delicacy from the depths of Toyama Bay
Firefly squid are a spring delicacy found in Toyama Bay, where their mysterious bioluminescence can be observed at night.
Essential glossary for Japanese food lovers!
The key to Japanese cooking is in making the most of the ingredients. Now we're introducing an extensive glossary that offers insights into the most essential Japanese ingredients!
An Italian Foodie Shares Her Passion for Japanese Cuisine
From her home in Milan, Italy, food and culture writer Chiara Bettaglio shares her personal thoughts and advice about the pleasures of Japanese cuisine.
Kumamoto's Cuisine Part 2: Lotus roots, ramen, and more...
From deep-fried lotus root to “all-of-a-sudden” dumplings. How to eat your way through the rich agricultural region of Kumamoto.
Kumamoto's Cuisine Part 1: Basashi
No tuna here! How raw horse became a prized delicacy in one of Japan's southern cities.
Nitsuke: Simmered Delicacy
One of the oldest Japanese methods of cooking fish is also easy and fast.
I made it!! “MY JAPANESE FOOD” vol.4
Check out the 4th installment of our readers' Japanese Food creations, photos, and stories, plus comments from the Editor in Chief!
Chickened Out: Kara-age, Tatsuta-age, and More
The juicy details about Japan's love affair with this deep-fried delicacy.
Sukiyaki – Japan's original beef dish
The sweet-savory taste of beef sukiyaki has been popular in Japanese food culture for over a century.
From Valentine's Day Sweets to Flavored Treats
From Valentine's Day presents to daily consumption, find out why chocolate is so popular in Japan.
Maguro: an iconic food that is now international
Maguro (tuna) is an iconic part of Japanese food culture, and is especially prized as a topping for sushi.
I made it!! “MY JAPANESE FOOD” vol.3
Check out the third installment of our readers' Japanese Food creations, photos, and stories, plus comments from the Editor in Chief!
The Four Seasons of Japanese Food
The four distinctive Japanese seasons each bring delicious ingredients and traditions to the table.
Rediscover the Tastes of Japan on New York Streets
From matcha latte to panko brownies, Japanese flavors have become an exciting part of American food culture.
From mushrooms to seafood, learn all about the dried ingredients essential to authentic Japanese flavor.
Gourmet Underground - Depachika's Hidden Treasures
Take the escalator down, and discover the delights of department store food floors.
New Year and Osechi Ryori
Japan's elaborate New Year cuisine, osechi ryori, features numerous dishes considered auspicious and healthy.
I made it!! “MY JAPANESE FOOD” vol.2
Check out the second installment of our readers' Japanese Food creations, photos, and stories, plus comments from the Editor in Chief!
Ramen: Soul Food Staple
Everyone in Japan has their favorite ramen shop. Here are some pointers to enjoy this delicious comfort food, and reasons why it attracts such keen followers.
Let Us “Shoyu” the Wondrous World of Soy Sauce
Soy sauce is an essential condiment at the heart of Japanese cuisine.
Rene Redzepi's Japanese adventure
Renowned Danish chef Rene Redzepi speaks about what he experienced when he briefly operated a restaurant in Japan.
Sharing the beauty of Japanese Food
Meet the creators who are spreading the beauty of Japanese food with the rest of the world.
Steamed recipe collection
Steaming is a light, healthy, and surprisingly delicious way to cook. You won't believe the variety of tasty dishes possible without frying or grilling!
I made it!! “MY JAPANESE FOOD” vol.1
Check out these great photos of our reader's Japanese Food creations, plus comments from the Editor in Chief!
Spoiled Rotten - The Pungent Pleasures of Natto
Though widely beloved in Japan, natto remains a mystery in the West. Read on to uncover the stringy secrets of Japan's unsung superfood.
Tempura temptations: how deep-fried seafood seduced Japan
Deep-frying ingredients in batter might at first seem at odds with images of traditional Japanese cuisine, but tempura is a national dish and has a surprising history.
Cooking with Donabe, the Japanese Clay Pot
Donabe, the traditional Japanese clay pot, bring people together and makes food taste delicious.
Tofu recipe collection
Rich in protein, low in fat and calories, tofu is great for those who care about healthy food. Try it grilled, stir-fried, boiled or raw!
Japanese Traditional Foodstuffs Hold the Secret to Longevity
Japanese traditional foods are not only delicious, they're also extremely good for you! Find out how you too can benefit from these secrets of Japanese health and longevity.
Okinawa: Japan's exotic southern islands
Okinawa has its own distinct ingredients and recipes. Eating Okinawan is even said to contribute to a longer life.
Dining with the Chef in Singapore! See Japanese super-chef Tatsuo Saito in action!
Coming to Singapore this weekend is a unique chance to sample authentic Japanese home cooking at the SJ50 Matsuri.
Izakaya: beyond the red lantern
The izakaya, or tavern, is one of Japan's most enjoyable food experiences. Both a casual restaurant and bar, it is a neighborhood hub and a setting for lively conversation.
Omu-rice : how do you like your eggs ... and ketchup?
On a quest to discover more about one of the most popular dishes in Japanese Western-style cuisine.
The Beauty of the Japanese Knife
Loved by professional chefs from all over the world, and becoming very popular with visitors, Japanese knives are renowned for their unique sharpness and durability.
The history and delicious applications of a glistening savory sauce that offers diverse dishes an extra dimension.
Japanese sweets collection
These sweet, light Japanese treats make a nice change from the usual cakes and cookies.
Harmony of Raw and Cooked
There's nothing like sushi when it's eaten in its home country. This brief guide looks at how to enjoy this unique fusion of culinary craft and art – whether it's at the most refined restaurant or a quick-service counter.
Potential Energy: Sampling Ume in Wakayama Prefecture: Part 2
In part two of our journey into the land of ume, we discover how innovative producers, eateries and researchers are bringing washoku's tangy secret into the 21st century.
A Plum Job: Sampling Ume in Wakayama Prefecture: Part 1
We go on a trip to an ume-growing area in Wakayama to explore some of the delicious secrets of the Japanese plum.
Sweet, sour, and a little spicy, Nanban-zuke is a tangy marinade that can liven up all sorts of meat, fish, or vegetable dishes. It's easy, and so delicious!
Send us pictures of your Japanese food creations!
Check out these wonderful responses to our Domo Rice Ball Challenge! Our international rice ball makers shared their comments, and photos of their cute creations.
Udon Recipe Collection
These recipes let you enjoy the simple and versatile pleasures of udon noodles in your own home!
Udon Noodles: Healthy, Flavorful and Diverse
Udon is one of the most favorite noodles in Japan, and can be tailored to everyone's taste.
A sushi primer
In spite of being massively popular around the world, sushi comes in some forms that many fans may not yet be aware of.
Eating Habits in a Land of Long, Healthy Lives
Moderation and variety? Uncover the delicious secrets of Japanese longevity.
Sake... spotlighting Kitakata!
Kanpai in Kitakata: how breweries in a tiny northern Fukushima town are making some of Japan's best sake.
Cooking With Eggs
From plain and simple, to colorful and ornate, who would have guessed that the humble egg could lend itself to so many fantastic recipes?
Upcoming Gourmet Weekend in LA!
Dining With The Chef's Rika Yukimasa matchmakes a marriage of Japanese cuisine and Californian wine.
The Comfort Bowl
Quick to make and delicious to eat, the donburi one-bowl meal is Japan's comfort-food answer to a hearty sandwich or hamburger.
Words for Meat and Fish
An enlightening look at the relationship between language and the culture of food.
Curried Dish Recipes
Curry adds a surprising, zesty twist to the usual Japanese spread. Add some spice to dinner with these fun, easy recipes!
The Delicious World of Japanese Curry Rice
Learn all about the history of Japanese curry rice and how it became a favorite of people from all ages.
Yakumi: adding spice to dining in Japan
Wasabi is just one example of the herbs, spices and other seasonings known collectively as yakumi that add to the distinct appeal of Japanese cuisine.
American Food, a Japanese Touch
--The interview with Alice Waters
Chef, restauranteur and slow-food pioneer Alice Waters talks about the inspiration she finds in Japanese food.
Living Close to the Veg
Japan's wide range of climate conditions, diverse terrain and fertile soil are among the factors contributing to a cornucopia of delicious vegetables.
Japanese cuisine has a long history of delicious vegetarian dishes. Why not try these amazing recipes at home?
The exciting flavors of ginger and sweet soy sauce inspire experimentation and almost limitless mouth-watering creations!
Dining with the Chef in San Francisco! See Japanese super-chef Tatsuo Saito in action!
Coming to San Francisco this weekend is a unique chance to sample authentic Japanese home cooking at the annual J-POP SUMMIT.
Sumo's Stamina Stew
The sumo wrestler's main meal forms a delicious ritual that brings diners together. It's easy to make and tastes richer and deeper the longer it cooks.
Dashi, the essence of Japanese cuisine
Lending subtle depth to a wide range of Japanese dishes, dashi soup stock is a key to delicious food that's good for you.
Wafu dressing (Japanese-style dressing)
Try your hand at making Japanese meals. Healthy, seasonal, delicious - surprisingly easy to make, too!
Pleased to Meat You: Beef in Japan
Japanese diners have loved beef since the late 19th century. Many recipes today are Japanese-Western hybrids. One of the latest – and most novel – is the "beef cutlet".
Rice: at the heart of Japanese culture
For at least two thousand years, rice has been a staple of the Japanese diet.
Sashimi: more than just raw fish
The Japanese love of seafood is legendary, and it is often enjoyed raw, together with wasabi and soy sauce.
"Kyara-Ben", the Character Bento
Learn all about the Japanese bento box and its playful twist, the 'Kyara-Ben', or character bento.