Japanese (Page 7)

Dinner Tonight: Spicy, Peanutty Udon with Kale
Kale

Dinner Tonight: Spicy, Peanutty Udon with Kale

Use up your peanut butter for an umami-filled weeknight meal.

by:  Taylor Rondestvedt
October 27, 2015
The Unsung Ingredients of the Sea
Kitchen Confidence

The Unsung Ingredients of the Sea

How to cook with the wild, wonderful (underwater) world of sea vegetables.

by:  Sodium Girl
October 13, 2015
A Deconstructed Sushi Roll for Adults and Kids Alike
School Lunch

A Deconstructed Sushi Roll for Adults and Kids Alike

Contributing Editor Lindsay-Jean Hard shares a Japanese-inspired, easier-than-it-sounds lunch for...

by:  Lindsay-Jean Hard
October  2, 2015
How to Drink Sake (On World Sake Day and Every Day)
Drinks

How to Drink Sake (On World Sake Day and Every Day)

How to drink Japan's favorite booze—in haiku.

by:  The Haiku Guys
October  1, 2015
Put Seaweed in Your Egg Salad (& 10 Other Non-Sushi Ways to Use It)
Ingredients

Put Seaweed in Your Egg Salad (& 10 Other Non-Sushi Ways to Use It)

Why seaweed shouldn't just be for sushi.

by:  Riddley Gemperlein-Schirm
September 25, 2015
Why You Should Buy Produce While You're on Vacation
Ingredients

Why You Should Buy Produce While You're on Vacation

Let travel expand your outlook on fruits and vegetables.

by:  Lindsay-Jean Hard
September 23, 2015
You'll Love Okonomiyaki (Even If You Can't Pronounce Its Name)
Cabbage

You'll Love Okonomiyaki (Even If You Can't Pronounce Its Name)

Okonomi-what?

by:  Kendra Vaculin
August 31, 2015
Lunch Doesn't Get Cuter Than This
School Lunch

Lunch Doesn't Get Cuter Than This

Li Ming Lee, the author of Yummy Kawaii Bento, makes intricate character bentos that are practically...

by:  Li Ming Lee
August 21, 2015
3 Ways to Preserve Like the Japanese Do
Books

3 Ways to Preserve Like the Japanese Do

Nancy Singleton Hachisu gives us three ways to preserve the Japanese way—from beginning to advanced...

by:  Ali Slagle
August 14, 2015
Essential Tools for Japanese Cooking and Preserving
Essential Tools

Essential Tools for Japanese Cooking and Preserving

Nancy Singleton Hachisu, author of Preserving the Japanese Way, shares the tools from our Shop that...

by:  Nancy Singleton Hachisu
August 11, 2015
Why You Should Eat Green Cake
Small Batch

Why You Should Eat Green Cake

A great green cake that's as easy to make as it is beautiful. 

by:  Betty
July 14, 2015
A Good Reason to Make Your Own Ponzu (& Put Your Pantry Clean-Out on Hold)
Editors' Picks

A Good Reason to Make Your Own Ponzu (& Put Your Pantry Clean-Out on ...

We know you're trying to clean out your pantries and your refrigerators, but resist that urge for...

by:  Sarah Jampel
July  9, 2015
One Duck, Five Globe-Spanning Dinners
Meat

One Duck, Five Globe-Spanning Dinners

Aleksandra of Three Little Halves shares her secret for turning duck into dinner, with five globe...

by:  QueenSashy
May 11, 2015
A Cake Unlike Any Other
Cake

A Cake Unlike Any Other

Sometimes there's destiny in cake. And sometimes that cake is green.

by:  Kendra Vaculin
April  6, 2015

Showing 14 of 122 results