Dive into the delightful world where Peruvian, Japanese, and Mexican cuisines blend together, creating dishes where freshness ...

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 ...

Born in the central Japanese city of Hamamatsu in 1925, Ono began his apprenticeship at age 7 at the Japanese restaurant of a ...

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 ...

Many of us would walk a mile for a great bowl of clam chowder, but one chef at Edmonds’ annual Clam Chowder Cook-off traveled nearly 5,000 miles. Chef Yuji Kurokawa of Funabashi, Japan, was invited to ...

WASHINGTON — Tonari, the latest restaurant from the Daikaya Group, is on a mission. But its mission didn’t start where you might expect. The folks behind Daikaya own several ramen shops spread out ...