Ichigo daifuku, with a fresh strawberry center, is truly a Japanese treat. Here is the traditional recipe as well as my own that is tinted pink and flavored with strawberry instead of just plain white mochi on the outside.

Seaweed is perishable, so it often comes dried in long strips. Here is how to prepare konbu for use in recipes.

Some things seem so simple that they need no explanation. But this isn’t the case with the humble rice ball.

These wispy radish sprouts have a pepper bite that is a nice addition to hand roll temaki sushi rolls and salads.

This rubbery cephalopod can be tender and flavorful when prepared properly. It is easier to cook than one might think.

The basic method of preparing perfect gohan.

There are several grades of nori marketed around the world. Good quality nori sheets will make a difference in the taste of your nori dishes. Here is how to spot better quality nori.

Make your own sweet pickled Japanese daikon radish instead of buying the pricey packaged version.

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.

Chukkamen noodles are made into soups or yaki stir-fry dishes during warmer months but enjoyed chilled during summer.