The authentic meals we enjoyed during our travels blew every Japanese meal I had eaten in the U.S.—up until that point—out of the water. Whether it was sushi, ramen, soba, shabu, or tempura, I ...

Nakazawa boils and cuts soy sauce from Honzen, a 400-year-old Japanese brewery, with sake and mirin, a style he calls “nikiri,” which directly translates as “to boil” or “to cook ...

Japango Japanese restaurant, in Colorado in the US, shared the do's and don'ts for eating the lunchtime favourite including never 'drenching' sushi in soy sauce, only applying a 'small dab' of ...

1 (2-inch) piece ginger, thinly sliced 1 (2-inch square piece) kombu (dried seaweed) 2 Japanese eggplants 1. In a nonreactive bowl, combine the vinegar, sugar, ginger and kombu. Stir to dissolve ...

In a nonreactive bowl, combine the vinegar, sugar, ginger and kombu. Stir to dissolve the sugar. Cut the eggplant into 2-inch rounds, then cut the rounds in half and add to the vinegar mixture ...