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 ...

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 ...

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 ...

Anyone with a garden knows that when Japanese shiso (Perilla frutescens var. crispa) grows, it really grows. But having an abundance of shiso is the best kind of problem: Just make yourself a batch of ...

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In Japanese, “ooba” means “big leaf,” a name that indicates its size as leaves can be up to 7 inches in width. Ooba is another name for shiso, a staple in Japanese cuisine, and is available as green ...

Pomodoro is the perfect sauce for summer, highlighting the seasons bounty of ripe tomatoes and herbs. When paired with capellini, the dish comes together in a matter of minutes, keeping your kitchen ...

Peel and section the grapefruit, and remove the membranes and seeds. Cut the fruit into triangular wedges. Cover and chill. Mix 1/4 cup of the lime juice, the zest and soy sauce in a small bowl. Just ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Most diners will be familiar with Japanese shiso (Perilla frutescens var. crispa), whether on sashimi platters, as tempura or tightly rolled in a pork belly skewer at a yakitori joint. However, it’s ...