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That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

What if your new go-to summer side dish took only 15 minutes start to finish? This colorful Japanese vegetable salad combines the season’s best produce coated with a bright, herbaceous dressing that ...

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Discover the vibrant flavors of Japan with my Ume Shiso Chicken recipe! Pan-fried to perfection, these tender chicken bites ...

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

Native Californian Nancy Singleton Hachisu has been living with her family for 26 years now in rural Saitama, Japan, where she heads their local prefecture’s Slow Food convivium. As a follow-up to her ...

Cook’s notes: Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture. Green tobiko is colored with wasabi, and a black tobiko is colored with squid ink. Furikake is a dry ...

Tatsuya and Shino are a couple and cooking experts who continue to offer ideas in ways that only a team can. They met at a food-related company in 2017 and hit it off right away. After a while, they ...

Green is the color of an edible spring garden. But perhaps you have a taste for other colors. Red foliage is relatively rare in the edible plot, found in lettuces, mustards and a few others. But ...