World Recipes

Creamy pork bone broth with thin noodles, chashu, and soft egg.

Rich, creamy pork bone broth simmered for 12+ hours with thin noodles, chashu pork, ajitama egg, and nori.

Pan-fried pork dumplings — crispy bottom, steamed top.

Marinated and fried chicken thigh pieces — juicy, crispy, gingery.

Bite-sized chicken thigh marinated in soy, ginger, and garlic, coated in potato starch and fried to a shatteringly crisp finish.

Tonkatsu cutlet simmered with egg over rice — the comfort food of comfort foods.

Savory cabbage pancake with toppings — 'as you like it' griddle cake.

Panko-crusted deep-fried pork cutlet — the crunch is everything.

Crispy fried tofu in warm dashi broth — textural masterpiece.

Breaded fried chicken cutlet over rice with thick curry sauce.

Crispy panko-breaded chicken cutlet served over rice with thick, sweet Japanese curry sauce.

Thinly sliced beef simmered in sweet soy over rice — fast comfort food.

Thinly sliced beef and onions simmered in a sweet soy-dashi sauce, served over steaming rice.

A Japanese sandwich of thick-cut tonkatsu, tonkatsu sauce, and shredded cabbage between crustless shokupan milk bread.

Rich miso-based broth ramen — Sapporo's gift to the world.

Sapporo-style ramen with a rich miso-based broth, butter, corn, bean sprouts, and thick curly noodles.

A savory cabbage pancake loaded with pork belly, shrimp, and topped with mayo, okonomiyaki sauce, and bonito flakes.

Chicken and egg simmered together over rice — the name means 'parent and child.'

Chicken and onion simmered in dashi and soy, bound by barely-set eggs and served over rice — 'parent and child' bowl.

Clear soy-based chicken broth ramen — Tokyo's classic.

Clear soy-based chicken and pork broth ramen with wavy noodles, chashu, menma, and scallions.

Sweet soy-braised beef hot pot with vegetables, tofu, and raw egg dip.

Octopus-filled fried batter balls — Osaka's iconic street food.

Light, crispy battered shrimp and vegetables — almost weightless crunch.

Glazed salmon with sweet soy-mirin sauce — universal crowd-pleaser.

Thick-cut pork loin breaded in panko and deep-fried to a shattering golden crust, served with tonkatsu sauce and cabbage.

Light, crispy battered vegetables — sweet potato, shiso, lotus root.

Grilled chicken skewers glazed with tare or simply salted.

Skewered chicken pieces grilled over charcoal and basted with tare sauce or simply salted.

Lightly fried silken tofu in a warm dashi-soy broth with grated daikon and bonito flakes.

Silky steamed egg custard with shrimp, chicken, and ginkgo — delicate and savory.

Boiled soybeans in the pod — the simplest Japanese starter.

Dashi broth with dissolved miso, tofu, and wakame — every Japanese meal's companion.

A simple, warming soup of dashi stock, dissolved miso paste, tofu cubes, and wakame seaweed.

Broiled eggplant with sweet miso glaze — simple and elegant.

Japanese comfort food: beef, potatoes, onions in sweet soy broth.

Shaped rice balls with fillings — Japan's original portable meal.

Spherical battered dumplings filled with diced octopus, pickled ginger, and green onion, drizzled with sauce and mayo.

Rolled Japanese omelette — sweet, layered, and beautiful.

Salmon fillet glazed with a caramelized reduction of soy sauce, mirin, and sake.

Chilled buckwheat noodles with dipping sauce — summer staple.