Sweet red bean paste-filled pancakes are beloved pastries in Japan. They are easy to make at home.

Why are there differences in cooking methods for preparing perfect Japanese rice? Because perfection seems to be subjective.

A terrific way to use up a lot of carrots, these golden fritters with a hint of ginger and curry are a favorite. Eat hot or cold, plain or with some Japanese mayonnaise.

Namasu is any dish made of marinated raw vegetables and seafood. Kogai Ajitsuke Clams or seasoned baby clams, and kamaboko add sweetness and color to turn plain cucumber sunomono into this special namasu.

The Japanese version of kim chi lacks the blistering heat of the Korean hot and spicy cabbage dish. This one is made with Japanese kyuuri or thin cucumbers like pickling or Persian.

Use fresh or canned fruit to make these creamy little tarts. There is cream cheese in both the tart shell and the sweet filling.

Kanten is Japanese gelatin. It is much denser than the gelatins of Western cuisine and made from agar-agar sticks.

Not many people make ramen noodles from scratch when fresh noodles are so readily available at stores and restaurants, but here is a good homemade recipe in case you feel ambitious.

Like any civilized society, the Japanese exercise propriety when dining. Some of the etiquette rules stem from religious or superstitious beliefs, but they are good to know to avoid inadvertently offending your dinner host or guest.

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.