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01/21/2013
Tantanmen (Sesame and Chile Ramen)
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
Issue #153
09/11/2012
Salmon Teriyaki
In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled.
Issue #150
05/24/2013
Spicy Yuba Stir-Fry with Edamame
Stir-frying yuba crisps its edges, intensifying its flavor and texture. This recipe comes from Tadashi Ono, executive chef of the restaurant Matsuri in New York City.
Issue #139
08/17/2012
Grilled Scallops with Yuzu Kosho Vinaigrette
Red yuzu kosho makes a tart and spicy sauce for grilled scallops.
Issue #135
12/20/2010
Spelt Spaghetti with Kombu and Onion Broth
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.
Issue #135
12/17/2010
Mobile-Style Oysters
This recipe for grilled or broiled oysters in a briny bath of butter, garlic, herbs, and Parmesan hails from Mobile, Alabama.
Issue #135
02/22/2011
Soy-Marinated Tuna (Maguro no zuke Donburi)
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
Issue #130
05/03/2013
Crispy Duck with Udon Noodles
The recipe for this entrée was given to us by Off the Shelf, a film catering company.
Issue #127
04/22/2011
Miso-Marinated Salmon with Green Sauce
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
Issue #112
07/13/2007
California Roll
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
Issue #104
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
09/15/2005
Spicy Tuna Hand Roll
This Japanese specialty requires very fresh fish.
Issue #63
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
12/05/2000
Sashimi
Sashimi can be made with almost any fresh saltwater fish.
Issue #16
12/04/2000
Oyster and Mountain Potato with Sauce
Oysters in Japan are a cherished taste of the sea in early winter.
Issue #16
12/04/2000
Crab Wrapped in Wakame Seaweed
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Issue #16
12/04/2000
Rolled Omelette
Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
Issue #16
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