Shirokuma means polar bear. Its name comes from the white color of the sweetened condensed milk in the recipe.

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

Literally meaning “swish-swish” or the sound made as you swish meats and vegetables in the simmering broth, shabu shabu is a table-top, cook-it-yourself dish that is entertaining and delicious.

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.

Tofu makes a delicious, high-protein, vegetarian scramble. Serve this traditional Japanese dish with or without steamed rice.

Sata andagi are sweet, crusty fried dough balls similar to doughnuts.

Miso paste makes a delicious seasoning for grilled chicken and salmon

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.

Unlike other tsukemono recipes, this one can be eaten within only a few hours after salting.

Cherry leaves preserved in salt are used in delicious ways in Japanese cuisine. Here are two methods for making your own.