Dirty Work

Two Fancy Sushi Chefs Capture the Ephemeral End of Summer on a Plate

Nick Kim and Jimmy Lau of New York's Shuko show us how it's done.
Munchies Staff
Make this

This Red Snapper Is Too Delicious to Cook—So Make a Crudo

If you have a really good piece of fish, sometimes the best thing you can do is not even cook it.
Munchies Staff

This Recipe Magically Makes Cheese Even More Delicious

Think of it as a Japanese version of queso. It melts like a Kraft single, but with the multicultural flavor sensibilities of a so-very-seasoned chef.
Munchies Staff
American cheese

Americanized Dashi Cheese

Add an umami punch to your cheese slices.
Ernesto Uchimura

Dashi Is the Secret to Making American Cheese Even Better

Dashi cheese is exactly what it sounds like: a slice of American cheese that has been fortified with kombu and katsuobushi. And also yes, the bi-cultural umami bomb tastes just as heavenly as you might expect.
Javier Cabral

Eat Like a Japanese Person If You Want to Live Longer

In 2005, Japan released its “spinning top” diet, which emphasized water, tea, and exercise above all, but also a balanced intake of grains, vegetables, fruits, and plenty of fish and meat.
Nick Rose
japanese food

My Dashi Recipe Lived Through a 9.0 Earthquake in Japan

My wife and I didn’t understand the severity of the earthquake at first; we intended to ride it out and stay. When I finally called my parents to tell them that I was OK, they broke it all down to me: the nuclear meltdown, the damage from the tsunami...
Kyle Itani
japanese food


This dashi recipe makes the perfect base for Japanese soups. Add any of your favorite vegetables or meats, all at once, and simmer away. You can season with soy or miso to taste.
Kyle Itani

Nikkei Ceviche Recipe

This super-fresh ceviche features prawn and uni and has a complex, Japanese-inspired sauce that showcases its Nikkei approach.
Mitsuharu Tsumura

It Takes Submarines, Hashish, and Volcanic Rocks to Make a Good Beer

Garage Project is a New Zealand company that pushes the envelope with every batch of beer—counting superheated volcanic rocks, submarines, and hashish made from hops among their brew-making toolkit.
Tim Jesudason

We Should Be Eating Seaweed by the Bucketload

So nutrient-dense and sustainable it's almost silly, it's high time we started looking to seaweed as a regular food source beyond spirulina pills and the stuff found in store-bought miso soups.
Gareth May