These breaded tofu cutlets are the vegetarian version of tonkatsu, breaded pork cutlet.

Firm tofu withstands the light poaching in broth and makes a warm, healthful dinner. The condiments are key to enjoying this simple food.

Usually a summer dish, fresh silken tofu is a cool, no-cook meal or appetizer. The condiments enhance the light flavor of the soybean curd.

Wasabi-coated green peas and chocolate make good giri-choco or obligation chocolate gifts for male bosses, co-workers, friends and family. Here are two ways to make them.

Another Western practice adopted by the Japanese is the celebration of Valentine's Day, although the gift-giving is in reverse. Women present all the men in their lives with chocolate gifts. Wasabi adds a smooth spiciness to chocolate that men really love.

Of all the tempura recipes, this one results in light, crispy, flavorful tempura. The secret is in the technique as much as in the batter. Tentsuyu is the light dipping sauce.

The technique of deep frying battered foods came from Portuguese traders but the Japanese made it their own with a special technique that results in a light and lacy tempura. No panko or bread crumbs required.

Deep fried food coated with crunchy bread crumbs has its own category in Japanese cooking. Although not true tempura, furai foods may be eaten hot from the fryer or at room temperature in a bento lunch.

The teriyaki rice bowl is simply teriyaki-flavored meat on top of rice, an American variation of the Japanese donburi dish.

This dish represents the mother-child relationship as it features both chicken and egg, simmered together and served on steamed white rice.