The Japanese often adopt foreign recipes and this sorbet is a good example. Peaches are enjoyed throughout the summer in Asia and they don’t require much added sugar in this delicious, natural frozen dessert.

Both Japanese and English eggplant varieties grill well. Try these basting sauces on either.

Made from the corm of the konjac plant, konnyaku is rich in fiber with virtually zero calories. Kinpira is a style of simmering ingredients in a soy-mirin mixture.

Tempura, battered and deep-fried, was introduced by the Portugese. The Japanese improved upon the heavy texture but it takes a skilled hand. This version is more like the original, and it is quick and easy.

Not to be confused with the pale pink slices served with sushi as a palate cleanser, beni shoga is a condiment served atop many Japanese dishes from okonomiyaki to gyudon.

Thinly shaved slices of ginger pickled with rice vinegar are served with sushi for a palate cleanser so your taste buds can distinguish between the subtle flavor differences of raw fish.

The eggs of fish and sea creatures are sushi bar staples. Here is a short primer so you can know the basics.

Relief from summer heat is a spoonful away with these three popular Japanese gelatin dishes.

These soft white balls of glutinous rice are eaten in both sweet and savory dishes.

Japanese snow cones feature a colorful assortment of flavors like green tea, condensed milk and the ever popular red azuki bean paste (anko).