Gyudon: the five-minute Japanese rice bowl
Posted by JEAN PASTEUR
Gyudon is Japan's fastest comfort food: thinly sliced beef and onions in a sweet soy broth over rice. Here is how to make it in under ten minutes.
How to make miso soup: the daily Japanese ritual
Posted by JEAN PASTEUR
Miso soup is served at almost every Japanese meal. Here is how to make it properly, from dashi to miso to garnishes.
Gyoza from scratch: how to make, fold and fry perfect Japanese dumplings
Posted by JEAN PASTEUR
Gyoza are one of the great joys of Japanese home cooking. This guide covers the filling, the folding and the all-important crispy bottom.
How to make sushi at home: tools, rice and rolling technique
Posted by JEAN PASTEUR
Making sushi at home is accessible with the right tools and a little practice. Here is a complete guide to rice, rolling and slicing.
How to make tonkatsu: Japan's ultimate crispy pork cutlet
Posted by JEAN PASTEUR
Tonkatsu is one of Japan's most popular Western-influenced dishes. Here is how to make it at home with the right oil temperature and breadcrumb technique.
Japanese curry: the comfort food that became a national obsession
Posted by JEAN PASTEUR
Japanese curry is milder and richer than Indian or Thai versions. Here is how to make it from scratch and what makes the Japanese style so distinctive.
Shabu-shabu at home: everything you need for a perfect hotpot evening
Posted by JEAN PASTEUR
Shabu-shabu is one of Japan's great communal meals. Here is how to set it up at home, from the right pot to the sauces.
How to make ramen at home: tools, broth and technique
Posted by JEAN PASTEUR
Making great ramen at home is easier than you think with the right equipment. Here is a full guide to broth, noodles and toppings.
Tamagoyaki: the art of the Japanese rolled omelette
Posted by JEAN PASTEUR
Tamagoyaki is one of Japan's most satisfying breakfast and bento staples. Here is how to make it perfectly every time.
Japanese tempura: technique, batter and the best frying setup
Posted by JEAN PASTEUR
Tempura is all about lightness. Here is how to make a proper batter, control the oil temperature and achieve that signature crispy-thin coating.
Yakitori at home: how to grill perfect Japanese chicken skewers
Posted by JEAN PASTEUR
Yakitori is Japanese grilled chicken on skewers, seasoned with salt or tare sauce. Here is how to make it at home with or without a dedicated grill.
How to make takoyaki at home
Posted by JEAN PASTEUR
Takoyaki are Osaka's most iconic street snack. Here is how to make them at home with the right pan and technique.