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Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
Belle MorizioHomemade dashi meets tofu, seaweed, and scallions in this foundational Japanese dish. The post Miso Soup appeared first on Saveur.
Photo: Andrew Bui • Food Styling: Jessie YuChenLong cultivated in Asia, this ancient fermenting ingredient is finding new devotees. The post Koji Is Breaking the Mold Once Again ap...
Donko nabe is a rich winter hot pot from Japan’s Sanriku coast, made with donko fish and its creamy liver dissolved into miso broth.Popular in Miyagi and Iwate, this rustic seafood...
Ask most people how they eat gyoza and they will say: soy sauce, rice vinegar, a drop of chili oil. That combination is standard across Japan. It works well. Nobody questions it. B...
Pull off a delicious, no-cream bake with a little help from "kЕЌji" mold.
Shiitake mushrooms inspired this recipe from my cookbook “The Beetlebung Farm.” For this soup, you can replace the chicken stock with water for a vegetarian version — but…
While this island is famous for its blue sea and green olive trees, there is another tasty secret you must discover. It is calledВ Hishio Don. This special rice bowl is a local tre...
Dish up this rich and comforting veggie ramen for dinner. On the table in half an hour, it's perfect topped with a soft boiled egg and a scattering of sesame seeds
Have you ever wondered what Hakodate soul food actually tastes like? Most visitors picture fresh squid or morning market seafood. But locals know a different craving entirely. It i...
Many people visit Shodoshima for olive trees and sea views. Yet I always think about a different treasure. It is Shodoshima soy sauce, also called Shodoshima shoyu. This island-mad...
Nagoya is Japan’s most underrated food city. Situated at the heart of the Chubu region, it gave the world Hitsumabushi, Miso Katsu, Tebasaki, and a singular obsession with Hatcho m...
It took modern manufacturing methods for Japan to fall in love with soy milk, once thought too bitter and grassy for regular meals.
At the restaurant RVR (pronounced “river”), the chefs Travis Lett and Ian Robinson toss this silken tofu-miso dressing with winter chicories from the local farmers’ market.
Seida no Tamaji is a traditional potato dish from Yamanashi Prefecture. Made from small potatoes simmered in a sweet and savory miso glaze, it represents both the local food cultur...
Is pouring miso soup onto rice bad manners? It is in modern Japan. But this "cat food" was a commoner staple for nearly 500 years. New social media discourse reveals that the debat...
Easy, warming miso soup is the ultimate evening meal, and this one gets a satiating boost from added quinoa and mushrooms.
This is rad and came by way of the folks at Hong Kong Foodies – they’ve got a lot of Demae Iccho varieties I’ve never [...] The post #5524: Nissin Demae Iccho 100% Hokkaido Wheat F...
ほっかほっか亭は5月1日より、おかずたっぷりの「スペシャルシリーズ」をリニューアルし、新商品「＼贅沢／シュウマイスペシャル」を発売。
Photo: Andrew Bui • Food Styling: Jessie YuChenFermented carrot peels and aromatics form a glossy, umami-rich seasoning in this simple side. The post Sautéed Mushrooms With Koji Sa...
Photo: Tristan deBrauwere • Food Styling: Fatima KhamiseGround from freshly toasted coriander, cumin, and fennel seeds, this Bengali finishing spice adds depth to snacks and vegeta...
Daifuku Mochi Benito Fri, 04/24/2026 - 15:49 It has been ages since I last made these. I believe I’ve only made this exact recipe twice now,...
Ganmodoki is a Japanese tofu fritter rooted in Buddhist temple cuisine. Made from mashed tofu mixed with vegetables, ganmodoki has a slightly crispy exterior and a soft, tender int...
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