Japanese

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

Sweet rice flour makes this super-adaptable cake gooey-bouncy on the inside and crispy-chewy on the outside. Even better, this particular recipe can go in any flavor direction you want: Add cocoa, matcha, or malt powder; throw in some cinnamon, cardamom, or turmeric.

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich. 

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.

The koji brine deeply seasons the pork and keeps it juicy. You can skip this step, but we highly recommend it.

It's worth seeking out smoked or baked tofu for this dish—its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

The secret to making these gingery sesame noodles super-satisfying: When sautéing the ground pork, don’t break it up too much—big, chunky pieces really make the final dish.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.