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.
How to make okonomiyaki: Osaka's savory pancake at home
Posted by AKAZUKI
Okonomiyaki is the beloved savory pancake of Osaka and Hiroshima. Here is a simple home recipe with tips on the right pan and toppings.
Tsukemono: Japan's ancient art of pickling vegetables
Posted by AKAZUKI
Tsukemono pickles have been part of Japanese meals for over a thousand years. Here is how to make the three most common types at home.
Ochazuke: the most comforting two-minute Japanese meal
Posted by AKAZUKI
Ochazuke is a bowl of rice with hot tea or dashi poured over it. Simple, soothing and endlessly adaptable, it is one of Japan's great comfort foods.
Karaage: the secrets behind Japan's crispiest fried chicken
Posted by AKAZUKI
Karaage is Japanese fried chicken at its finest: crispy, juicy, deeply flavoured and endlessly craveable. Here is the full technique.
Sukiyaki: how to make Japan's most festive hotpot at home
Posted by AKAZUKI
Sukiyaki is a rich, sweet-savoury Japanese hotpot traditionally made in a shallow iron pan at the table. Here is a complete home recipe.