@The Japan Times The Japan Times: “Umeboshi” (pickled plums), a classic summer flavor, can impart a subtle taste a… July 1, 2021
@The Japan Times The Japan Times: “Karashi-su-miso” sauce combines sour (vinegar), salty (miso) and spicy (“karash… June 28, 2021
@The Japan Times The Japan Times: Summertime is the season for fresh edamame — green, immature soybeans. While you… June 22, 2021
@The Japan Times The Japan Times: This omelette recipe is ready to eat as is, or it can be served atop a bowl of r… June 10, 2021
@The Japan Times The Japan Times: Keizo Shimamoto (@goramen) never imagined he would become a ramen chef. Nor did … June 2, 2021
@The Japan Times The Japan Times: Anyone with a garden knows that when Japanese shiso (Perilla frutescens var. cri… June 1, 2021
@The Japan Times The Japan Times: When it comes to cooking, breaking down a whole squid may seem intimidating, but… May 28, 2021
@The Japan Times The Japan Times: Asparagus did not become widely cultivated for domestic consumption in Japan unt… May 19, 2021
@The Japan Times The Japan Times: Want some Japanese comfort food? “Tonpeiyaki” is a much easier cousin of the “ok… April 28, 2021
@The Japan Times The Japan Times: According to the Japan Karaage Association, the fried chicken dish first appeare… April 6, 2021
@The Japan Times The Japan Times: A yuzu’s complex, layered citrus flavor means it can be used in anything from dr… March 16, 2021
@The Japan Times The Japan Times: Chuka Soba Tomita has a massive reputation. Four times named Tokyo Ramen of the … March 9, 2021
