Inside the workshop of Japan’s Miyabi Knives.
Mashed potatoes, meet potato salad.
Perfect way to use up your summer veg bounty.
Turns out the convenience store has more than you could ever imagine.
A practice that encourages you to accept the good, the bad, and the ugly.
Stop motion sushi never looked so good.
Weeknight dinner just got more interesting.
Plus, a juicy, glazed Japanese chicken recipe to practice on.
No chill time means you can eat it sooner.
And it makes a great work lunch, too.
Who knew one sauce could be used so many ways?
You likely know the Osaka-style—but do you know they make them in Hiroshima?
An Okinawan specialty with a surprise twist
Charred wood never looked so good.
Why I swear by this 7-Eleven staple
How to turn anything into okonomiyaki
An unlikely Japanese recipe with a delicious result for your lunchtime bento box.
How to buy, brew, and drink the popular Japanese powder
Here's why it might be better than cold brew
What the legendary editor and famed Japanese food writer taught each other
Plus, the dishes she's inspired to capture—and devour—around the world.