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.
And speak some damn fine Japanese while he's at it
And the rest of the world should probably follow
This one Japanese company certainly thinks so
Now's your chance—and time's running out
Break out those fun-shaped cookie cutters!
If they're good enough for Chrissy Teigen, they're good enough for us
An interview by Julia Sherman (a.k.a. Salad for President)
Name your first collection or try one of these: