Ebi-fry—deep-fried breaded shrimp with panko—is crispy on the outside and juicy on the inside. Chef Saito serves it as part ...

Japanese favorites to make at home - Chicken and Vegetable Curry; and Milk Bread. Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at ...

Japanese cuisine is deceptively simple. To the uninitiated, sushi is just fish and rice rolled together, but in Japan sushi chefs study for many years before even setting foot in a restaurant. There, ...

What better way to experience Japanese cooking than to learn it yourself in the comfort of a Japanese home or studio? With cooking classes ranging from sushi to making bentos to vegan ramen and gyoza, ...

Hisao Yamada, owner and chef at Lincolnwood’s Renga-Tei, glides the slender blade of his knife through a marble-streaked salmon. Here is the antithesis of a chef who yells “Bam!” as he shells the ...

The Japanese clay vessel is perfect for hot pots like this chicken-meatball nabe. By Tejal Rao A donabe is a Japanese cooking vessel made of clay — do means “clay,” nabe means “pot.” But if you talk ...

We're getting in the kitchen with New York chefs preparing international specialties, and this month Masaharu Morimoto shares a pork belly recipe he uses for three dishes at his new restaurant, ...

Unlock access to every one of the hundreds of articles published daily on BroadwayWorld by logging in with one click. Cooking Up marks the 16th installment of the Society's annual Play Reading Series: ...