Get adventurous with our favorite classics and dishes with a twist
Photo by Annabelle Breakey; written by Stephanie Dean
The fresh vegetables, tofu, and flavorful ginger in this Asian-inspired soup will keep you healthy, while slurp-able noodles and chicken meat ensure you'll be satisfyingly full.
Recipe: Japanese-Stye One-Pot Supper
Perfect for a quick snack or to complement a meal, this recipe is done in a flash.
Recipe: Boiled Edamame
Photo by Annabelle Breakey
Serve this as a side dish, or try it with rice for a light vegetarian meal.
Recipe: Miso-glazed Eggplant (Nasu Miso)
Beef and onion stir-fry gets a boost from a dash of sake and smattering of cilantro leaves. Serve over fluffy rice to soak up every last drop of the yummy sauce.
Recipe: Japanese Beef Bowl
Photo by Annabelle Breakey; styling by Randy Mon
Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.
Recipe: Shiitake Mushroom and Tofu Soup
Photo by Leigh Beisch; written by Stephanie Spencer
Here we've fused classic Japanese flavors like ponzu and wasabi with Mexican-style tacos.
Recipe: Japanese Fish Tacos
Tofu on the grill is a surprise, and it works beautifully.
Recipe: Japanese Tofu Skewers on Soba
Thomas J. Story
Yuzu, a kind of Japanese citrus, has an ultra-aromatic, floral flavor that makes it a knockout with seafood and mango. A soy-ginger mayo and a sprinkle of minced kaffir lime leaves add more layers of complexity.
Photo by Leo Gong
The gentle, nutty flavor of soba noodles, which are made with buckwheat flour, complements the fresh crunch of vegetables in this cold salad.
Photo by Iain Bagwell; written by Amy Machnak
We put the shrimp on the skewer tail first so that you can cook them on the grill, then easily remove and eat the shrimp. The cucumber salad is cool and refreshing.
Photo by Jeffery Cross
Think of this appetizer as deconstructed deviled eggs, with both a spicy sauce and a seasoning mix for dipping.
Recipe: Japanese Deviled Eggs
Photo by Leigh Beisch; styling by Dan Becker
Chef Taichi Kitamura of Kappo Tamura recommends adding shioyaki—Japanese for “salt-grilled”—to your repertoire. This technique, also the name of the dish, creates salmon with an umami-flavored crust and a crispy skin.
Recipe: Salmon Shioyaki
Soba (Japanese buckwheat) noodles and powdered wasabi are available in the Asian food section of well-stocked supermarkets as well as in Asian markets; bonito flakes are available in Asian markets.
Recipe: Cold Soba Noodle Salad
Photo by Leo Gong; written by Amy Machnak
The start of summer is the beginning of salmon season in the West, making it a perfect time to indulge in this Omega-3 fish in a simple way, like this chirashi.
Recipe: Simple Salmon Chirashi
Round out any menu with this veggie-filled salad.
Recipe: Sesame Spinach Salad