Okowa, a traditional Japanese sticky rice dish, might seem complicated to make—but Mayu Tomaru’s recipe takes just 20 minutes! The secret? Dried shrimp and dried shiitake mushrooms, which add ...

Cover sticky rice with cold water and soak for 4 hours in fridge. Strain rice then lay in a 20cm-diameter steamer lined with muslin. Place steamer over a saucepan of simmering water and cover with lid ...

Loved by Japanese schoolchildren and a staple at convenience stores like 7-Eleven, onigiri are tender, slightly sticky rice balls traditionally filled with umeboshi, a tangy-salty pickled plum.