Japanese

Umami broth, springy noodles, crisp vegetables, chewy tofu—it doesn’t get better than this.

Take your next bowl above and beyond by making the noodles from scratch.

This simple noodle soup is packed with flavor thanks to instant dashi.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

This easy recipe for miso ramen is perfect for dinner on the fly (or a quick lunch). It’s highly adaptable and can even be made using a microwave.

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

This recipe produces shatteringly crisp tempura each and every time.

Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

These adorable Japanese stuffed rice balls just might be the most perfect snack.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.