Comfort food isn’t defined by the same qualities across cultures, although there are certainly similarities. “Japanese comfort food typically consists of dishes that one might find in a Japanese home ...

Curry over rice is just the beginning. Here’s how to use the flavorful, ultra-convenient roux cubes in everything from noodle soups to flaky handpies.

“Can we…eat this?” a man asks, dangling a fresh radish by its greens. We’re standing at a table at the Brooklyn launch party of Cabi, a new brand of Japanese ...

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 ...

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 ...

Etsuko Shinobu has 33 years of experience as a proper Japanese housewife, shopping twice a day for fresh groceries and cooking traditional meals for her husband and two children. I have a refrigerator ...

From wartime Japan to American casseroles, the story of one breadcrumb’s rise — and the science behind why it stays so crispy.

Hisao Yamada, owner and chef at Lincolnwood’s Renga-Tei, glides the slender blade of his knife through a marble-streaked salmon. Here is the antithesis of a chef who yells “Bam!” as he shells the ...

Japanese food is more popular than ever around the world. There are approximately 118,000 Japanese restaurants outside Japan in 2017, according to the Ministry of Agriculture, Forestry and Fisheries ...