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!
Roasted black sesame paste gives this brown sugar ice cream its characteristic color and flavor.
An unlikely combo that works.
Ramen noodles for the barest pantry situation.
Intensely flavorful XO sauce creates a delicious soup-less ramen that can be whipped up in about five minutes.
A 100% vegetarian meal in a (rice) bowl.
This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.
Fruity and floral aji amarillo peppers star in the punchy lime-based sauce.
A bowl of rice, topped with pure luxury.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Classic pork shoulder chashu, with a medium twist.
A super-clear chicken stock for ramen, made on the stovetop.
Ready in the time it takes to boil the pasta.
Easy Korean-style ramen in under an hour.
A savory bath for your green vegetables.
Always-juicy grilled chicken skewers.
A recipe for near-restaurant-quality noodles to help you build a better bowl of 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.
A chat with Mike Satinover, lord of ramen.
The fermented soy bean product that's gaining newfound popularity.
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