Delicious

Turban shells are often cooked in their own shells or eaten raw. Kanako Wakimoto, the owner of a ...

Egg sandwiches are cracking the big time among foreign tourists who have stumbled on this simple ...

Sweet and sour pork is a typical Chinese dish. Cookery specialist Ryo Imai shares a recipe for bl...

Across diverse regions in Toyama Prefecture, there are many seasonal ingredients that herald the ...

The areas of the world suitable for cultivating coffee are expected to decrease due to climate ch...

Dishes made with eggs can be simple, yet profound. When asked to propose a “dish with eggs as the...

OKAYAMA — It has been eight months since I left for my new post in Okayama without my family, and...

While negi green onions are available year-round, the peak shipping season is during the cold mon...

Milt, or soft roe, is an ingredient with a creamy texture and elegant sweetness. Japanese restaur...

One evening in late January, customer after customer ducked through an eye-catching red door afte...

Frozen mackerel is a popular ingredient because it can be used easily in a variety of dishes, not...

As the cost of ingredients has risen, many ramen shops have found themselves beset by tough busin...

YAMAGATA — Yoshoku, a genre of Japanese cuisine based on Western dishes, is taking new steps in i...

With salmon, a popular choice of fish for home cooks, you can make dishes that look like the ones...

Yumiko Kozumi, a culinary researcher and owner of a restaurant serving many spicy dishes, shared ...