Do You Know Your Tsukemono?
Check out Serious Eats' fantastic guide to 'tsukemono,' Japanese pickles!
7 Premium Dashi Ingredients
’Dashi' soup stock comes in several flavors and varieties. Here's a great selection of ingredients to help you create the real taste of traditional Japanese soup in your own kitchen!
2 Ways to Cook Japanese Short-Grain Rice
Nami from Just One Cookbook gives us a few tips on how to prepare Japanese short-grain rice to perfection!
Get into Seasonal Sake
There are roughly 2,000 breweries in Japan all producing their own unique form of sake—including seasonal, limited-edition products.
Why Japan Loves Fish
Food culture expert Takeo Koizumi explains exactly why fish are so central to Japanese cuisine culture.
Michelin-Starred 'Kaiseki' Cuisine in New York
In collaboration with the Tsuji Culinary Institute in Osaka, David Bouley's Brushstroke offers traditional Japanese multi-course cuisine for the Tribeca area.
5 Restaurants for a Taste of Ichiju-Sansai
The basic foundation of a traditional Japanese meal is 'ichiju-sansai,' which literally means 'one soup and three dishes.' This refers to a meal consisting of a bowl of soup, a main dish and two sides, supported by rice and Japanese pickles.
5 Recipes to Spice Up Your Rice
Just One Cookbook reveals some amazing rice recipes!
