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.
A simple salted salmon that recalls the Japanese breakfast staple.
A pressure cooker adaptation of our popular pork belly chashu recipe for ramen.
This deeply savory Japanese omelette comes together in just minutes.
A light, clean-tasting bowl of ramen flavored with a lemony shio tare.
A funky savory-sweet marinade for poultry, meat, fish, and vegetables.
A creamy, rich chicken broth that's perfect for noodle soups.
Leftover cutlets? They're even better the next time around.
A soup-less ramen riff on pasta carbonara.
A classic soy sauce–flavored ramen with a clear broth.
Comfort food, with Osaka soul.
Make delicious beef hot pot at home.
Miso paste adds a deep savory backbone to this speedy risotto.
Sweet and savory teriyaki sauce goes great on the grill!
A rice bowl meal featuring crisp-skinned chicken, garlicky spinach, and nubs of fried garlic.
Always-juicy grilled chicken skewers.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
For those with a sous vide cooker, this recipe yields soft, juicy, and flavorful slices of pork that still have some bite.
Rich, creamy, and super-savory miso chicken paitan ramen.
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.
Iconic food scenes from Studio Ghibli animated films.
The fermented soy bean product that's gaining newfound popularity.
A chat with Mike Satinover, lord of ramen.
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
Highlights of a food-focused trip to Japan.
One writer's quest to find a new regular tempura spot in Tokyo leads to...not tempura.
Ramen, soba, sushi, and more! 9 essential stops in Tokyo no visitor should miss