IF miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

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

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 ...

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 ...

“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 ...

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 ...

TOKYO--(BUSINESS WIRE)--While Japanese restaurants overseas continue to proliferate (According to the latest survey, there are 187,000 stores, which is about a 20% increase since 2021.), there is a ...