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Japanese food culture is a vibrant tapestry woven from centuries of tradition and modern influences. This article delves into the essentials of Japanese cuisine, highlighting signature dishes, cultural practices, and the dining etiquette…

Think of shabu shabu as Japan's version of fondue: thinly sliced beef and vegetables cooked at the table in a communal pot of boiling hot broth. A meal ideal for entertaining, it's easy to prepare and gets the guests involved in the cooking…

Start to Finish: 20 minutes Servings: 6 1-cup bowls Difficulty: Intermediate The steaming, salty broth topped with tofu and scallions served to you before your sushi tray actually has hundreds of variations in Japan. Miso soup is often…

Sashimi is the name for servings of thinly sliced foods that are traditional to Japan. The most well-known form of sashimi is sliced fish, frequently raw, but some sashimi is served cooked or marinated. Because there is minimal…

Basing a dinner party around sushi allows the host to free herself from the tyranny of cooking times and course rhythms but requires significant practice to produce the refined, elegant dishes that guests might be familiar with from…

Cellophane noodles have many aliases, but whether you call them glass noodles, rice vermicelli, bean thread noodles or crystal noodles, these clear, thin threads are the star of many Asian dishes. The typical way of cooking cellophane…

Stir-fries make quick and easy weeknight dinners, typically giving you plenty of vegetables and minimal clean-up, since everything cooks in the same pan. Since bok choy, also called pak choy or Chinese white cabbage, is available in most…

Almost every component of Japanese cuisine is a well thought out, carefully crafted piece of culinary architecture as pleasing aesthetically as it is gustatory. Mochi cakes are no different. Mochi, a type of wagashi, or rice-based…

Its name denotes simplicity, but also belies its complexity. A common side dish in Japan, where it's called "sabo shio," and a popular street food in Korea, where it goes by "godeungeo gui," the dish consists of salted, skin-on mackerel…

Just about every type of Asian cuisine uses marinated daikon radishes. Tart and tangy marinated daikon is often served before a meal to initiate the salivary response -- or whet the appetite, in colloquial terms. It may also be added as…