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Japanese food is so healthy. It’s known world-wide that they just do healthy better here. Japanese people live longer here and look younger (and I swear to god I saw a Japanese wom...
At Kochi’s Sunday Market, packs of local sushi may look nothing like the nigiri you know. Pink buds, green stalks, and dark mushrooms replace the seafood that many visitors expect....
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
With names like "hawk's talons" and "lion's head," these popular peppers are a great way to eat more veggies with a kick.
Could this spell doom for one of the most beloved ramen styles? Bean sprouts, known as “moyashi” in Japanese, make an excellent addition to several dishes with their delightful tex...
Adding seawater to tomato soil sounds as if it should make the fruit salty. Yet in Hiji, a small town on Beppu Bay in Oita Prefecture, growers use carefully controlled seawater cul...
This simple, vegetable-packed recipe makes for the perfect weeknight meal, especially when paired with fresh avocado and crispy baked tofu.
Beniharuka, officially registered in Japanese as べにはるか and commonly written 紅はるか in shops, is one of Japan’s best-known sweet potato cultivars for moist, strongly sweet ya...
Benikomachi is a Japanese sweet potato cultivar closely associated with Chiba Prefecture. Written 紅小町 in Japanese, it has dark reddish-purple skin and pale yellow flesh. Cooked,...
Bok choy is a nutritious leafy green choice, but it's also satisfyingly crunchy, mildly sweet, and super versatile.
This homemade vegan sukiyaki recipe is a comforting Japanese-inspired hot pot filled with tender tofu, crisp vegetables, and my favorite noodles in a rich, savory broth. I use tama...
Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi,...
Lightly crisped, roasted vegetables and smoky tofu make for a foolproof, simple meal for busy weeknights.
These super-quick noodles—with a simple, savory sauce and slightly crisp, sautéed cabbage and mushrooms—make for a quick, foolproof plant-based meal.
On a cold evening in Tokyo, the aroma of yaki imo, Japan’s roasted sweet potato, still drifts through shopping streets. Today, many vendors favor moist, intensely sweet cultivars,...
Snacks never tasted so good: spicy corn fritters with a lime pickle-spiked yoghurt, and king oyster mushrooms laced with blackberries, pomegranate molasses and soyKing oyster mushr...
Jicama and Celeriac are both low carb vegetables.Jicama is a starchy root vegetable similar to a potato or turnip. The tuberous root tastes slightly sweet, but it is low in sugar,...
This warm, relaxing soup gets a hint of heartiness from rich sesame oil.
Ginger Lotus Root Stir-Fry with Red Rice | Vegan & Gluten-Free Discover the delicious flavor and satisfying crunch of lotus root in this Ginger Lotus Root Stir-Fry with Red Ric...
A pretty porcelain tureen beside fresh produce.
Loaded with vegetables, this sweet and spicy plant-based stir-fry is a great staple weeknight meal.
Winters in northern China are long and cold. In the past, without temperature-controlled storage and greenhouse cultivation, fresh vegetables were hard to come by through the winte...
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