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.
An unlikely combo that works.
Miso paste adds a deep savory backbone to this speedy risotto.
Fry your way to crisp, lacy, pale blond tempura.
Each noodle, dipped in sauce, is cold, firm, and rich.
Rich, creamy, and super-savory miso chicken paitan ramen.
A 100% vegetarian meal in a (rice) bowl.
The flavors of smoke and earth.
A bowl of rice, topped with pure luxury.
A savory bath for your green vegetables.
Snack on this ginger- and garlic-tinged fried chicken with a cold cup of sake.
A sweet-sour marinade for grilled chicken skewers.
Make delicious beef hot pot at home.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Tender roasted squash gets a healthy dose of the Japanese seven spice blend (and butter).
Ready in the time it takes to boil the pasta.
Light, satisfying, and ready in just 30 minutes.
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.