Persimmons, Asian pears, and pomegranates shine in this seasonal fruit salad.
One of Japan's favorite comfort dishes: tonkatsu (a deep fried pork cutlet) is served with rice and a generous portion of karē, Japanese curry sauce.
Green tea flavors easy-to-make shortbread for a Japanese twist on a favorite cookie.
Tangy and sweet with just a handful of ingredients, this slow cooker lemon chicken recipe is easy to prepare on a busy workday.
Coffee, black tea, and condensed milk come together for an icy treat that's perfect for cold weather.
Tamago kake gohan, which literally means "egg over rice," is a Japanese dish where raw egg gets mixed into steaming hot rice, turning the egg into a rich creamy sauce. This version takes garlic and curry powder to make a delicious karē version!
Ciabatta rolls, fresh heirloom tomatoes and basil, and balsamic vinegar come together for a hearty sandwich that is great for hot summer weather.
Unsweetened black tea meets lemonade for the perfect not-too-sweet ice pop for the end of the summer.
Hatch chile season is in full swing! In these cornsticks, roasted Hatch chile and smoked cheddar lend a spicy smoky flavor to piping hot cornbread!
Tamago kake gohan literally means "egg over rice" and it may look strange to a western audience, but it is actually very popular in Japan for breakfast. A raw egg gets mixed into steaming hot rice, turning the egg into a rich creamy sauce.
Perfect for when it's too hot to turn on the oven, itawasa is quick and an inexpensive alternative to sashimi. Slices of kamaboko are served with soy sauce and wasabi for an easy appetizer or component of a cool meal for summer.
Perfect for strawberry season, ripe strawberries are coated in a thin crunchy layer of candy for this traditional Chinese skewer.
Kumquats, sour citrus the size of a grape, are candied in a simple syrup to create dark orange jewels.
Homemade ochazuke cannot be beat for simplicity and comfort. Leftover rice gets topped with salmon, rice crackers, and nori before green tea is poured over everything for a fast treat.
Squares of mochi are grilled and then coated in a mixture of sugar and kinako. Kinako is nutty and delicious powder made from roasted soybeans.
A Japanese New Year celebration staple, Ozoni is a soup filled with toasted savory mochi. This simple recipe is easy to make all year round and is said to bring luck in the new year.
Romaine lettuce tossed in a sesame miso dressing and topped with ginger snap pork, grilled rice balls, and fresh veggies.
My mother loves Starbucks' Cranberry Bliss Bars, but she's developed a wheat sensitivity. For the holidays, I am attempting to use an alternative flour and make a wheat-free copy cat for her to enjoy.
Question is, what do you guys think would be the best alternative flour to use? I have no experience with other flours, so I was hoping for some input.
I was thinking maybe spelt flour, because I know that is an ancient relative of wheat and might be the closest in texture. Looking at the market, they have so many flours: amaranth, potato, rice, spelt, and more!
Super easy to make and gift, this mochi uses jello and the microwave.
A popular Japanese pub food, lotus root is sliced thin and fried like a potato chip.
A twist on the classic Japanese carrot and daikon salad, this is made with fresh crisp persimmons. Marinated in a rice vinegar mixture, this makes for a snappy side dish for celebrations. In Japanese culture, the two colors are considered lucky!
Inspired by Mexican chili-covered lollipops, these fruit flavored hard candies are either filled or covered with chili powder, lime and salt for a candy with zing.
The traditional beef and potato hand pie gets a Japanese twist by adding in some curry! Ground beef, chunks of potato, and green peas are smothered in Japanese curry and spooned into puff pastry dough for a savory turnover.
Fuyu persimmons, the crisp fall fruit, are folded into a spice cake batter along with dried tart cherries and walnuts for a delicious fall bundt.
Ichigo Daifuku is a traditional Japanese confection where a fresh strawberry is wrapped in sweet azuki bean paste and freshly steamed mochi.
The concept of omiyage—bringing home gifts and souvenirs to friends and family after any trip or vacation—is deeply rooted in local Hawai'i tradition. We like our gifts to be of the edible variety, and that's what we give back in return. See ten of our picks in the slideshow!
Until 1994, Japanese tax laws, enacted to protect domestic brewing, set minimum production limits that instead ensured the dominance of the big four breweries Kirin, Asahi, Sapporo and Suntory. However, when those minimums were lowered from two million liters/year to 60,000 liters/year, it opened the door for craft brewing to emerge in the land of the rising sun. Since then, a fledgling, but vibrant scene has developed, and Yo-Ho Brewing in Nagano is a leading player.
A bright citrus-loaded ice cream studded with sweet-tart kumquats.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pairs the tartness of Granny Smith apples with nutty Gouda cheese.
If the chill in the air has you wanting to turn out some heartier pizzas, look no further for inspiration. Apples, butternut squash, sage, kale, mushrooms, cauliflower, figs...check out the slideshow for the answers to your autumnal cravings!
Simple fall flavors inspire this easy brunch-friendly tart made with pears, gruyere, and puff pastry.
Aromatic pho, made in the slow cooker, is both comforting and customizable.
These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.
Doughnuts aren't the only sweet that benefit from some apple cider; see how to incorporate this seasonal treat into everything from shaved ice to muffins.
Hard cider—crisp, effervescent, and tart—is ideal for mixing into cocktails. Here are three recipes to get you started.
You want to bake, you over-achiever you, and none of this cookie or brownie business. That's for bake sales and office parties. You want a showstopper. Can I suggest pavlova? Here are a few reasons why.
These buns combine spicy mayo, scallions, and pickled bean sprouts. They'd also be great with some hoisin sauce and sliced scallions or sweet Japanese mayo and shredded lettuce.
It looks like pizza, smells like pizza, it even tastes a little like pizza, but it's not pizza. At least, not inasmuch as pizza is defined by its bread-based crust. The slice you are looking at shares much in common with pizza. It's got gooey melted cheese. It's got a robust tomato sauce that balances zestiness and sweetness with just the right bit of zip. It's got a crisp underbelly and a soft, moist, tender interior. It just happens to be made with noodles instead of dough.
Can't find a ramen burger in the wild, but want to know if the ramen-patties-for-buns concept is worth it? Here's a domesticated version you can cook on your own stovetop.
Super sweet and super simple, treacle tart is a classic UK dessert made from little else but syrup, breadcrumbs, and lemon zest. Pie presents a lattice-topped version.
Pickles are usually the easiest thing to put up, and the vinegar-ed recipes in Southern Living's Little Jars, Big Flavors, fall in line. Most of the pickles are simple, familiar choices like dills, bread and butters, and pickled green beans. This pickled turnip with shiso, however, stood out from the rest. Shiso is not ordinarily seen in American pickle recipes, especially from the dill- and mustard-focused South. Still, the lemony leaf makes plenty of sense in these Japanese-esque white wedges.
This chocolate chip studded bundt cake has all the flavors of the classic cookie. And you only need one bowl to do it.
Sometimes this whole writing thing ends up backing me into a culinary corner that only determination, innovation, and a bit of extra mayonnaise can get me out of. Case in point: The Pork Roll Rachel Sandwich.
These easy drinks are light, tart, and refreshing, slightly fizzy and not too alcoholic—just right for cooling off on a muggy day.
This is the best way to serve corn, period. Grilled until charred and nutty, slathered with a creamy sauce seasoned with garlic, chilies, cilantro, and lime, and served coated with a sprinkle of cotija cheese, they'll disappear from your next picnic table faster than you can grill 'em.
Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot.
Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon.
Like a tea made without tea leaves, a tisane is made by infusing fresh herbs in hot water. Here are three flavor combinations that I'm really into right now, all served on ice for warm-weather sipping.
We have reached the end of May, and with it, the last dish of Marmaggedon. This recipe celebrates Marmite's salty, savory intensity, in the form of ale-stewed beef wrapped in flakey pastry. It makes for a hearty, filling dinner but could just as easily go along on a picnic as a chilled dish, instead.
Get out your whites, your grill mitts, and your beer cooler—it's Memorial Day weekend! What better way to end your first big outdoor meal than with this classic Southern picnic cake?