Backyard BBQ (1)
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Chef Michael Anthony fortifies the deeply flavored broth for this dish with caramelized onions and kombu, an edible dried kelp commonly used in Japanese cooking.
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
Tempura is a popular Japanese specialty.
A Japanese chef's spin on American beef.
This Japanese specialty requires very fresh fish.
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).
Sashimi can be made with almost any fresh saltwater fish.
Oysters in Japan are a cherished taste of the sea in early winter.
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.