Tempura is a popular Japanese specialty.
A Japanese chef's spin on American beef.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
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.
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).
Oysters in Japan are a cherished taste of the sea in early winter.
In this dish the richness of the yellowtail balances the daikon's slight bitterness.
Does Not Apply
Recipes for this Japanese favorite vary from cook to cook, and often include a host of “secret” ingredients like chocolate, milk, miso, and dashi.