Explore the Japanese art of charaben
Tonight? Tomorrow? Every day?
For starters: vegetarian South Indian cooking, Burmese food, pho, and Bangkok food culture
Here's your new anthem for french fry-making
Guacamame? No. Leave guacamole alone.
What happens when a kids' cookbook travels from Japan to America?
How an American-inspired tradition became a wholly Japanese holiday ritual.
A weekend reading list—and a promise to do more of this.
Ichiran's partitioned, solo dining is about more than misanthropy
A restoration of the 1985 Japanese classic starts tonight at Film Forum
It looks super simple!
A history you may not know if you've read recent coverage
Homespun, a bit wonky, highly adorable
Refreshing and bubbly and easily batchable
Squishy, bouncy, and ready for its big American break
There are a million ways to use miso—here are 12.
Just *try* not to sprinkle it on everything hereafter.
The difference between a soup and a broth bowl? In a broth bowl, every component matters.
You don't need bonito flakes to make an umami-rich dashi broth that can stand in for vegetable stock—and then some.
The authors of the Complete Guide to Sushi and Sashimi are on a roll.
Meet the seaweed that tastes like it came from the forest, not the ocean.
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