That is thanks to the pure aroma, absolute freshness of the ingredients and stylish presentation of Japanese dishes - many of which are little known beyond the region. "Aesthetics, seasonality and ...

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So simple, so healthy. With broccoli, red bell pepper, tofu, and mushrooms in a tasty sauce that stars peanut butter, ...

Khanya Mzongwana recently travelled to Japan, where flavour meets texture in unforgettable mouthfuls. She shares the ten ...

A Warm, Umami-Rich Bowl That’s Surprisingly Easy to MakeThis one-pot vegetarian ramen is everything a cozy bowl of noodles ...

The first thing that might come to mind when you think of Japan may be the bold and brazen neon lights of Shibuya, the hustle ...

Take one glance at the victorious diners behind the window and you’ll see what they’re waiting for: pale noodles ... Udon, which is the second New York restaurant from the same group as ...

The Phat Slab Sandwich is barbecue jackfruit ribs dressed with vegan mayo, pickles, tomatoes, mustard, ketchup, lettuce and ...

Just a 30-minute train ride away from downtown Tokyo, Yokohama is the less frenzied, breezier sibling – figuratively and ...

The cookbook shines the light on quick woks, “under 10s” and recipes that cut back on washing ... My advice is to heat the noodles (using hot water or a microwave) so they don’t suck ...

Vora prefers fresh or shelf-stable udon noodles for their thick, chewy texture. However, she notes that dried noodles will work just as well, adding that you can even use linguine if that’s what you ...