#japanese-cuisine

#japanese-cuisine

Onigiri is a popular, portable Japanese snack embraced in both Japan and Brooklyn.

Onigiri is a versatile and portable meal that requires careful storage to maintain freshness.

Tonkatsu sauce is a uniquely complex Japanese condiment that enhances various dishes beyond pork tonkatsu.

Mochi is a versatile Japanese dessert, often made into mochi ice cream.

Making mochi ice cream is simple with sweet rice flour as the key ingredient.

Experimenting with flavors enhances mochi ice cream's appeal.

Mensho Tokyo is expanding to Los Angeles, aiming to bring its renowned ramen to Southern California.

Kyuramen is expanding its unique ramen experience to California, featuring an innovative honeycomb dining design and diverse menu options.

Shoyu and miso ramen are distinct varieties, each with unique flavors and history, centered around different main ingredients.

Ensō redefines the omakase experience in a stunning setting with a focus on quality ingredients and artistic presentation.

New York City offers diverse sushi experiences for all types of enthusiasts, highlighted by the ever-popular spicy tuna roll.

Eater LA highlights standout dishes from local dining experiences, spotlighting innovative concepts and traditional influences in recent culinary favorites.

Hai Hospitality will open a new Uchi restaurant in Washington, D.C. in late fall 2025, emphasizing local culture and innovative cuisine.

Benihana is opening two new locations in the Bay Area, expanding its presence in the region.

Torikizoku opened its first U.S. location in Torrance, offering affordable yakitori and traditional izakaya dining.

The restaurant features a diverse menu of skewered foods and accompanying drinks.

Raw eggs are widely consumed in Japan due to strict safety measures that minimize salmonella risk.

Kōhī zerī is a popular Japanese dessert made from coffee and served as jelly cubes.

Satori restaurant in Moseley offers a unique but flawed dining experience, marked by service issues and an atmosphere that overshadows the food.

Real wasabi offers a pleasant, complex flavor, unlike the harsh synthetic alternatives commonly found.

Okaru offers excellent food and a lively atmosphere, successfully bridging Manhattan's culinary scene with a Long Island dining experience.

Sushi Kyu in Soho offers a unique Omakase dining experience, showcasing the artistry of sushi through seasonal selections made by the chef.

Hibachi, often confused with teppanyaki, has cultural roots in Japan's cooking practices and has evolved in the U.S. into a larger, more theatrical dining experience.

This okonomiyaki-inspired recipe uses tater tots for a crunchy and easy meal topped with traditional ingredients.

Okonomiyaki combines kimchi and cheddar, showcasing how to personalize this traditional Osaka dish.

Chef Raheem Sealey opens Shiso in Wynwood, an Asian smokehouse mixing Japanese and Caribbean flavors.

Hapa Bistro offers a unique French-Japanese tasting menu, reflecting the owner's mixed cultural heritage.

Restaurant Yuu offers a unique culinary experience, blending Japanese and French cuisines under the expertise of Chef Yuu Shimano.

The Complete Illustrated Guide to Japanese Cooking simplifies Japanese cuisine for all skill levels using visual aids and clear instructions.

Nisei and Bar Iris combine tragedy and triumph, evolving their menu and service to honor their late bar manager while pushing culinary boundaries.

Nisei and Bar Iris have grown amidst tragedy, adapting and evolving their offerings under new leadership.

Tataki offers an unbeatable Happy Hour with a variety of food and drinks for just $6.

Homemade tofu ramen can rival restaurant versions, featuring crispy tofu and a rich miso broth for a delicious plant-based meal.

Soba noodles, made from buckwheat, are a versatile gluten-free option in Japanese cuisine, enjoyed both hot and cold.

Combining Japanese curry with sausage and mash creates a delicious comfort food suitable for all ages.

Matcha pudding with red bean paste offers a unique dessert alternative, showcasing traditional Japanese flavors with a creamy texture and vibrant color.

Transform classic tuna salad with Japanese flavors using Sriracha, Kewpie mayo, and nori wraps for a delicious and easy lunchtime treat.

The Residence of Mr. Moto offers an approachable dining experience inspired by Japanese home cooking and a fictional maritime character.

Honzen in Astoria offers a unique honzen ryōri dining experience, focusing on traditional kaiseki elements at accessible price points.

Hannah Japanese restaurant is relocating from County Hall to The Stratford Hotel, aiming to offer a new concept in May.

Yoshoku is a blend of traditional Japanese cuisine with Western influences, deeply rooted in comfort and nostalgia.

Aqua in Flatiron offers a unique blend of Italian and Japanese cuisines centered on fresh, natural flavors.

Furikake enhances taco night by introducing complex flavors, moving beyond traditional ingredients.

This Japanese spice blend can make familiar taco recipes feel new and exciting.

Furikake enhances deviled eggs with unique umami flavor and crunch, making it an innovative garnish.

Negimaki is an accessible Japanese-American dish that can be easily prepared by home cooks without specialized skills or ingredients.

Hibachi-style chicken is flavorful and protein-rich; easily replicable at home with the right equipment and meat cuts.

Bread, Espresso & will open its first U.S. location in Redondo Beach, California, focusing on traditional Japanese baking and modern flavors.

Bread, Espresso & has opened its first U.S. location in Redondo Beach, offering unique mouthfuls of bread and a diverse menu.

Nisei and Bar Iris have evolved together, overcoming tragedy while enhancing their unique Japanese-inspired offerings under new bar manager Timofei Osipenko.

A refreshing Japanese plum liqueur cocktail with seaweed-infused syrup is perfect for winter.

Shochu is an increasingly popular Japanese spirit that offers a variety of flavors and mixing options in cocktails.

Tonkatsu sauce is essential for enhancing the flavors of the dish, requiring key umami-rich ingredients for the best taste.

Proper preparation techniques are essential to achieving the perfect tonkatsu, including cut selection, seasoning, and cooking time.

Wegmans' expansion into Manhattan and the upcoming opening of Next Door restaurant indicate growing culinary diversity and quality food availability in New York.

Hashi Market is opening its first West Coast location in Cupertino, emphasizing a mix of grocery and department store offerings.

The Supreme Daikon Radish Grater makes grating effortless and efficient, enhancing the texture of daikon for various dishes.

Pharrell Williams introduces innovative Japanese dining concepts, Nami Nori and Matsuyoi, to Miami in partnership with Launchpad Hospitality Group.

Conveyor belt sushi, or kaiten zushi, was invented in 1958 by Yoshiaki Shiraishi in Osaka, Japan.

Yuzu is a crucial ingredient in ponzu sauce, which is often confused with soy sauce but has distinct citrus flavors.

Homemade ponzu sauce is enhanced greatly by using shoyu sauce, which adds a unique sweetness and flavor profile.

Making gyoza at home can achieve restaurant-quality results with the right techniques and understanding of texture.

Gyoza's ideal texture comprises three components: a crispy bottom, squidgy top, and bouncy filling.

Making gyoza from scratch is time-consuming but rewarding, with filling quality defining the dish.

Start with less filling to master gyoza folding and pleating.