Japanese cucumbers are small, virtually seedless, and quite crunchy. Young English cucumbers make a good alternative.
This recipe can be prepared in 45 minutes or less.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
Any variety of mushroom will love this glossy, tangy sauce.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.