Experience Japan's culinary world. Chef Saito introduces a traditional kaiseki set course meal. First, sakizuke (appetizers). We prepare Gomadofu (sesame tofu) and Karashi Ae Salad (spring salad).

Learn about Japanese home cooking, based on traditional Japanese cooking techniques! Chef Saito's authentic recipes: (1) Chilled Ramen Noodles (2) Chilled Tofu. 1. Slice the chicken, and boil with ...

So what are the essentials and which dishes should you cook first? Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour ...

Hot tip: in Japan, noodle slurping is actively encouraged… Aya Nishimura says: “The aubergine and sesame flavour combination is quite common in Middle-Eastern cooking. Japanese traditional ...

Somewhat similar to sake, Mirin is a slightly sweet, fermented Japanese cooking wine and a staple in many pantries, both ...

There are all kinds of tricks you can find to improve the taste and texture of scrambled eggs, but this Japanese ingredient ...

Willow Smith unveils her first fashion collection in collaboration with Moncler Genius, blending futurism with practicality ...

The operator of popular Japanese conveyor belt sushi chain Sushiro plans to shake up the industry by supplying its waste cooking oil for fried dishes on its menu to create sustainable aviation ...

Convenience store Lawson introduced their own version of a 'mayo' style drink, dubbed 'a long-awaited new product for ...

This is a dish I used to eat for lunch at Japanese restaurants, until I realised it's easy to cook at home. It can be homey or luxurious, depending on the beef you choose. Supermarket beef is fine ...

Officials of UCO Japan, which organizes and coordinates waste cooking oil collectors and recycling agents, said some 400,000 tons of used cooking oil gets recovered from food plants, restaurants ...

At its most basic, tamagoyaki is made by pouring a thin layer of egg whisked with other ingredients into the pan and cooking until it ... in Shimonoseki, in Japan, and the other at a kushiyaki ...