Nasu no Dengaku is traditionally made by broiling slender Japanese eggplants, spreading them with a sweet miso glaze, then broiling them again until the glaze is caramelized and sizzling. It's an extraordinarily simple but extraordinarily tasty dish that is probably my favorite appetizer at a Japanese restaurant. More

Sukiyaki is a Japanese Winter meal, cooked tableside and often eaten around New Years. The usual ingredients are thinly sliced beef, tofu and a variety vegetables, typically cabbage, mushrooms, and onions. More

The concept of pig parts in pancakes not as crazy as you might think. It's not like I'm suggesting that you put say, pig's snouts in your scones. And this is not your typical breakfast pancake, but okonomiyaki, a Japanese pancake made with shredded naga-imo (a type of mountain root), shredded cabbage, flour, eggs, and dashi. Additions to the pancake vary by region. Pork belly, various kinds of seafood and vegetables, mochi, and even cheese can go into the batter. If pork belly, why not trotters? And if trotters, why not snouts or ears? You see where I'm going with this. More

Smooth and custardy with an unparalleled clean flavor, yudofu is my favorite way to eat tofu. Literally translating to "hot water tofu," that's essentially all there is to it. Tofu warmed up in a bowl of hot water lightly seasoned with a strip of kombu, and served with a set of simple condiments and side dishes mostly made from tofu and related products. Take a look at a typical yudofu meal in Kyoto. More

Japanese chashu gets its name from the bright red Chinese barbecued pork known as char siu—you know, the stuff you see hanging in windows or stuffed into steamed bao?—and it probably came to Japan from China around the same time that ramen itself did. But like ramen, it's undergone some major alterations over the centuries. Unlike char siu, which is made by painting slices of pork shoulder with a thick, sweet marinade and roasting it, Japanese chashu is a simmered dish made with pork belly. The question: What separates the bad chashu from the good, the good chashu from the great, and how do we recreate the best at home? More

The original location that Miyake opened in Portland's west end in 2007 might have been considered a hole in the wall: It was small, kinda cramped, and (at the time) a ways off the beaten path of most of the city's gourmet eateries. Since then he's moved across town to a bigger, much swankier space, but the restaurant's main draw, the omakase deals, are as impressive—and as reasonably priced—as ever. More

Japanese rice balls are all about contrast. The idea is that the crisp nori makes a perfect contrast against the soft, tender rice. Eating too slow can lead to papery, wet nori, which for some, will ruin the entire experience. The question is, how do you package this snack to be sold at a convenience store without letting the nori go soft? More

Ever since the charter issue of Lucky Peach hit newsstands, I've been making myself a promise: This is the weekend I'm going to make ramen. Unfortunately, I've been saying that for months now, but not because my noodle soup craving has subsided. Not in the least. It's just that this place, Masa Miyake's noodle shop called Pai Men Miyake, has been feeding me so well that procrastination has become a delicious habit. More

At first glance seven spice powder may sound like a variant on Chinese five spice powder, but they couldn't be more different. Or rather, they're exactly as different as their native cuisines. Five spice, fragrant with sweet and spicy anise flavors, is the perfect compliment to meaty Chinese braises and barbecues. On the other hand, seven spice powder, or what the Japanese call shichimi togarashi, is practically built for the grilled meats, noodles, rice, and soups that so characterize Japanese cooking. More

We love ramen whether it's made with care in a restaurant or made in three minutes in a styrofoam cup. Here are some ramen-related videos showing a tour of a ramen factory, how to cook ramen, wacky instant ramen commercials, interviews with ramen chefs, and more. More