Japanese

    Tamari-Marinated Oeufs Mayonnaise with Ginger Yuzu Aïoli

    Soy-Marinated Oeufs Mayonnaise with Ginger Yuzu Aïoli

    By GABY MAEDA
    Grilled Scallops with Yuzu Kosho Vinaigrette

    Grilled Scallops with Yuzu Kosho Vinaigrette

    By TADASHI ONO
    Grilled Porterhouse Steak with Garlic and Miso

    Grilled Porterhouse Steaks with Garlic and Miso

    By TADASHI ONO
    Grilled Tomatoes with Soy Sauce and Yuzu Kosho

    Grilled Tomatoes with Soy Sauce and Yuzu Kosho

    By TADASHI ONO
    18 Essential Japanese Recipes to Cook Right Now

    18 Essential Japanese Recipes to Cook Right Now

    By SAVEUR EDITORS
    Inarizushi (Rice-Filled Tofu Pockets)

    Inarizushi (Rice-Filled Tofu Pockets)

    By MASAHIRO KONDO
    Pineapple Amazake Smoothie

    Amazake, Apple, and Pineapple Smoothie

    By OSAMU YOSHIKAWA
    White Miso Clam Chowder

    Miso Clam Chowder

    By OSAMU YOSHIKAWA
    Hanetsuki Gyoza (Dumplings with “Wings”)

    Hanetsuki Gyoza (Dumplings with “Wings”)

    By SYLVAN MISHIMA BRACKETT
    Oyakodon (Chicken and Egg Rice Bowl)

    Oyakodon (Chicken and Egg Rice Bowl)

    By SYLVAN MISHIMA BRACKETT
    Japanese fried chicken

    Teba No Karaage (Fried Chicken Wings)

    By SYLVAN MISHIMA BRACKETT
    Miso-Glazed Salmon

    Miso-Glazed Salmon

    By KATHLEEN BRENNAN
    Natto Gotan

    Natto Gohan

    By MEGAN ZHANG
    Chagayu (Tea Porridge)

    Chagayu (Tea Porridge)

    By YASUNORI IWATA
    Mountain Yam with Vinegared Sesame Sauce

    Mountain Yam with Vinegared Sesame Sauce

    By NANCY SINGLETON HACHISU
    KONBU

    This One-Ingredient No-Cook Stock Is at the Heart of Japanese Vegetarian Cooking

    By NANCY SINGLETON HACHISU
    Cold Tofu Recipe with Cucumber Vinegar

    Cold Tofu with Cucumber Vinegar

    By NANCY SINGLETON HACHISU
    Natto with Grated Daikon

    Natto with Grated Daikon

    By NANCY SINGLETON HACHISU
    Udon all'Amatriciana

    Udon all’Amatriciana

    By ROBBIE FELICE
    Bacon, Egg, and Cheese Okonomiyaki Recipe

    Bacon, Egg, and Cheese Okonomiyaki

    By RICKY DOLINSKY

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