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Fall
Japanese
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Saveur (8)
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Medium (4)
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Fish (3)
Vegetables (3)
Beef (2)
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Steam (3)
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12/15/2005
Ten-Ichi Tempura
Tempura is a popular Japanese specialty.
Issue #80
12/15/2005
Broiled Beef–Scallion Rolls
A Japanese chef's spin on American beef.
Issue #79
03/05/2002
Steamed Pork with Mamemiso
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Issue #27
03/05/2002
Broiled Miso-Marinated Black Cod
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
Issue #27
03/05/2002
Panfried Miso-Marinated Beef
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
Issue #27
12/04/2000
Oyster and Mountain Potato with Sauce
Oysters in Japan are a cherished taste of the sea in early winter.
Issue #16
05/19/2008
Yellowtail and White Radish (Buri Daikon)
In this dish the richness of the yellowtail balances the daikon's slight bitterness.
Does Not Apply
02/06/2007
Japanese-Style Chicken Curry
Recipes for this Japanese favorite vary from cook to cook, and often include a host of “secret” ingredients like chocolate, milk, miso, and dashi.