IF miso soup and sushi are all that come to mind when you think of Japanese cuisine, it’s time to step away from the takeout California rolls and pick up a santoku bocho (all-purpose Japanese knife).

When California native Nancy Singleton Hachisu was in her early thirties, searching for her next move, a deep love of sushi and an ear for languages led her to Japan for a year of teaching English ...

From wartime Japan to American casseroles, the story of one breadcrumb’s rise — and the science behind why it stays so crispy ...

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 ...

“Can we…eat this?” a man asks, dangling a fresh radish by its greens. We’re standing at a table at the Brooklyn launch party of Cabi, a new brand of Japanese ...

Sonoko Sakai is a cooking teacher, writer, noodle maker, and grain activist based in Los Angeles. Last year, she published her cookbook Japanese Home Cooking, which includes over 100 recipes ...

Japanese food is more popular than ever around the world. There are approximately 118,000 Japanese restaurants outside Japan in 2017, according to the Ministry of Agriculture, Forestry and Fisheries ...