Gear, recipes, and expert advice for Japanese grilling mastery at home and in the backyard.

Get to know a few important styles—and treat yourself to a top-shelf bottle while you’re at it.

How Naoko Takei Moore introduced a generation of American home cooks to the versatility of Japanese clay pot cooking.

The salty-sweet baking trinity makes for pleasingly savory banana breads, pancakes, and much more.

Armed with a countertop cooker and some furikake, you can make a fresher, warmer rice ball.

The chestnut-tinged French pastry found a new home, and a few new colors, in postwar Japan.

This simple trick makes baked goods as fluffy and soft as the best sandwich bread.

Japanese and American appetites are converging around a love of granola.

A warming bowl of tea-soaked ochazuke starts with whatever’s in your pantry.

In Alaska, where salmon fishing is a way of life, roe is an everyday luxury.

A two-ingredient trick transforms your frozen dumplings into an izakaya-worthy dish.

Give day-old rice a second life with kimchi and Heinz.

When miso meets butter, everyday cooking becomes less ordinary.

In Japan, you can eat a different flavor of instant noodles every day of the year.

What started as a Japanese calcium supplement became a seasoning to supercharge everything from crudité to spaghetti.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

Forget cake doughnuts and yeast doughnuts. Mochi doughnuts add some bounce to your bite.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Hiroko Shimbo’s primal utility sauce is good for the freezer, and best when brought out for surprise inspiration.

Understanding the Japanese concept of nodogoshi—“good feeling in the throat”—changed my perspective on soba.

The versatile Japanese condiment made from green chiles and yuzu peel works with soba noodles, but it’s also perfect for grilled corn and Mexican food.