Branch out beyond sushi and embrace homestyle Japanese cooking with our recipes for gyudon, oyakodon, and okonomiyaki, plus restaurant favorites like ramen, gyoza, and miso soup.
Sweet and savory teriyaki sauce goes great on the grill!
A classic Japanese citrus sauce.
Leftover cutlets? They're even better the next time around.
Dashi is the base of countless Japanese soups.
Juicy cutlets with crisp, golden-brown bread crumbs and sweet-and-savory sauce.
A simple salted salmon that recalls the Japanese breakfast staple.
A funky savory-sweet marinade for poultry, meat, fish, and vegetables.
A rice bowl meal featuring crisp-skinned chicken, garlicky spinach, and nubs of fried garlic.
A silky, custardy, perfectly cooked egg with a light soy broth.
These burgers strike a sweet-savory balance that's hard to resist.
A classic soy sauce–flavored ramen with a clear broth.
Pick the condiments that thrill you most.
This deeply savory Japanese omelette comes together in just minutes.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
A light, clean-tasting bowl of ramen flavored with a lemony shio tare.
A creamy, rich chicken broth that's perfect for noodle soups.
Comfort food, with Osaka soul.
Fruity and floral aji amarillo peppers star in the punchy lime-based sauce.
For those with a sous vide cooker, this recipe yields soft, juicy, and flavorful slices of pork that still have some bite.
Shake, shake, shake for the frothiest brew.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
21 recipes that harness miso's powerful umami flavor.
Our favorite Japanese recipes, from ramen to tempura to teriyaki and beyond.
You can eat ramen in more ways than you could ever imagine.
Upgrade your instant ramen with these quick and easy hacks.
Build a better rice bowl.
How to make ramen (the noodles!).
Need more dashi in your diet? Let us help.
With a little forethought, a Japanese-style breakfast is just as easy as pancakes and bacon.
Learn to make tempura (almost) like a master.
Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.
The unsung umami hero of Japanese cooking.
The basic building blocks of Japanese cooking, and where to find them in the US.
How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.
What's the best way to cook a frozen dumpling? Kenji breaks it down
In the land of Cup Noodles, the Cup Noodle is king.
A guide to Japanese style ramen noodles of every kind.
The fermented soy bean product that's gaining newfound popularity.
A chat with Mike Satinover, lord of ramen.
Highlights of a food-focused trip to Japan.
See how some of Japan's best knives are forged.
The un-Japanese restaurant gives diners what they want: a good time.
Only a few chefs in the US make fresh soba by hand every day; here's a peek at the process
Ramen, soba, sushi, and more! 9 essential stops in Tokyo no visitor should miss
One writer's quest to find a new regular tempura spot in Tokyo leads to...not tempura.