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.
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.
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.
Americanized Dashi Cheese
Add an umami punch to your cheese slices.
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.
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.
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...
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.
Nikkei Ceviche Recipe
This super-fresh ceviche features prawn and uni and has a complex, Japanese-inspired sauce that showcases its Nikkei approach.
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.
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.