Sign me up! I love a no-cook recipe, and raw cabbage is amazing! Plus, my husband can't complain about the smell if it's not ...

It's a Japanese dish, particularly from Osaka, although you can also eat it in Tokyo. Like any traditional dish, it's cooked ...

The market carries Japanese mustard greens, a.k.a. mizuna, “good for hot pot and salads,” says Sugiyama, and priced at $6 a bunch. The cost gives him sticker shock. “It’s a dollar a bunch ...

1 tablespoon ketchup. 1 tablespoon water. 1 1/2 teaspoons Worcestershire sauce. 1/2 teaspoon Dijon mustard. 3/4 cup panko breadcrumbs, lightly crushed, see cook’s notes ...

Bake on the middle rack for 20 minutes, until they are lightly browned and nearly cooked. To make the soup, set a large pot over medium, add the oil, and sauté the onions and garlic until ...

A recipe shared in Kyoto months later, mellowed on sake, sleepy in a yukata, eaten by hand from a single plate. In every meal we touch reside the dishes we’ve cooked before. Nothing is wasted.

Add the carrots to the casserole along with 1/2 cup of water and cook over moderate heat, stirring, until the carrots are just starting to soften, 7 minutes.

1 pound ground pork 1 yellow onion, grated 1 garlic clove, minced 1 egg 1 tablespoon sake or white wine 1 tablespoon soy sauce 2 tablespoons potato starch or cornstarch, diluted in 2 tablespoons ...

Cabbage has always been one of my favorite foods. Growing up, it was a staple—boiled, fried, in soups or even stuffed. Its versatility is unmatched, and let’s not overlook how budget-friendly ...