Japanese cuisine is deceptively simple. To the uninitiated, sushi is just fish and rice rolled together, but in Japan sushi chefs study for many years before even setting foot in a restaurant. There, ...

Sonoko Sakai is a cooking teacher, writer, noodle maker, and grain activist based in Los Angeles. Last year, she published her cookbook Japanese Home Cooking, which includes over 100 recipes ...

Hisao Yamada, owner and chef at Lincolnwood’s Renga-Tei, glides the slender blade of his knife through a marble-streaked salmon. Here is the antithesis of a chef who yells “Bam!” as he shells the ...

“There is a perception outside of Japan that Japanese food is best left to the professionals,” observes Rika Yukimasa. “I assure you that is not the case.” As evidence, the host of the NHK (Japan ...

Dive into the delightful world where Peruvian, Japanese, and Mexican cuisines blend together, creating dishes where freshness ...

Born in the central Japanese city of Hamamatsu in 1925, Ono began his apprenticeship at age 7 at the Japanese restaurant of a ...

The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe. By Tejal Rao A donabe is a Japanese cooking vessel made of clay — do means “clay,” nabe means “pot.” But if you talk ...