Learning about Japanese cuisine is about learning to think small and intense rather than big and explosive, the way many Americans cook (think jambalayas, burgers with five toppings, chilies with ...

Sonoko Sakai is a cooking teacher, writer, noodle maker, and grain activist based in Los Angeles. Last year, she published her cookbook Japanese Home Cooking, which includes over 100 recipes ...

When California native Nancy Singleton Hachisu was in her early thirties, searching for her next move, a deep love of sushi and an ear for languages led her to Japan for a year of teaching English ...

Coffee jelly is a popular Japanese dessert which is made from coffee and gelatin, according to Japanese Cooking 101. The dish, which isn't overly sweet, is believed to have originated at a Japanese ...

Vietnam is the first destination in a program Japan is carrying out to promote its foodstuffs. Japan’s next destination is Kuala Lumpur, Malaysia on May 18-19. Chef Kimio Nonaga, who belongs to the ...

The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe. By Tejal Rao A donabe is a Japanese cooking vessel made of clay — do means “clay,” nabe means “pot.” But if you talk ...

In Japan, anyone who loves mapo tofu, a dish from Southwest China's Sichuan Province, knows chef Chen Jianyi, a man who devoted his life to cooking and adapting this hot and spicy Chinese dish for ...