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.

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.

The Japanese can’t resist anything cute. Today, a popular fad of creating bento with cute cartoon-like shapes out of rice and other foods sparked cute contests and a slew of online blogs.

Kalbi is a Korean-based recipe that uses short ribs that are sliced thin. Here is both a Japanese version and a Korean version.

The correct way to cook these dumplings, also known as potstickers, is to pan-fry until the bottoms develop a slight crust and then steam them until the tops are tender. Their name comes from how they stick to the pot.

The Japanese consider sushi-making a highly skilled art. It takes sushi chefs years of training to learn to prepare perfect sushi rice. Here’s the basic technique for you to practice at home.

Tempura fried shrimp served with a flavorful sauce on hot rice is a favorite donburi dish.

Only a few seasonings turn minced fresh shrimp into a delectable dish, reminiscent of tempura, for bento lunches, appetizers or okazu

Around the world, the egg omelet is filled with regional ingredients and of course, the Japanese fill their favorite version with rice!

There are different renditions of miso soup, but this one is the classic version. A secret to a delicate flavor is not to let the soup boil after the miso has been added.