With this Japanese technique for cooking vegetables and seafood, aluminum foil acts as both the cookware and the dishware.

Finding a cream soda is not hard in Tokyo. Finding a cigarette and spaghetti-filled kissaten to drink it in is another thing.

A can of sweetened red bean paste can go far.

Naoto Nakamura gave nearly 200 tours a year at the mythic Tokyo fish market. And now that it’s gone, he reflects on his time sneaking visitors through the twists and turns. 

It’s time the minty, bitter Japanese herb did more than top bowls of rice.

For 33 years, Cooking Papa creator Tochi Ueyama has taught the comic’s readers that spending time in the kitchen is fun—while quietly subverting Japanese gender dynamics.

A simple Japanese marinade shatters preconceived grilling, and gender, norms.

How Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches.

Due to changing tastes and governmental regulation, Japan’s famous yatai culture is disappearing.