Hosting dinner this weekend—curry popcorn, ramen cabbage salad, cold sesame noodles, potstickers, Japanese fried chicken, and stewed kabocha. Still thinking about what to make for dessert... ...

This looks so delicious! I can just imagine how the sweetness of the kuri and the savory rice balance each other. I must try this. I love variations of steamed rice like matsutake goha...

Growing up, I ate konnyaku in oden, tonjiru, and nishime... I don't mind eating it, but I don't go out of my way to cook with it. I like it in shirataki form better, which we eat in s...

I was intimidated by the idea of making my own stock. So I initiated myself by making the easiest type of stock: dashi. Because dashi uses dry ingredients, prep work is minimal and it...

Department store basements do have some tasty finds, but less expensive are the ekibiru (department store adjoined to train stations) bentos and food offerings. In my experience, they're less expen...

I like Harumi Kuihara also. I have both her Japanese and English versions of her books — in her English book, she presents contemporary recipes that really make Japanese cooking a breeze.

I call it a Tuna Avocado Rice Bowl. It's like a deconstructed California roll, but with tuna instead of crab and h...