Japanese

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

The tastiest rice is seasoned sushi rice.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

AKA fruit sandos, the delightfully squishy Japanese dessert we can’t get enough of.

This gomae recipe has a simple soy-sesame dressing that makes it a versatile side dish for whatever else you’re cooking.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

The origins of this recipe are incredibly simple—leftover rice with hot water, broth, or tea poured over. We started there, then kept going. All of the finishing touches (ginger, furikake, and nori) make this feel less like a snack and more like a balanced dish.

A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

The best, easiest miso soup ever.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish.