World Recipes

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.

Crispy fried tofu in warm dashi broth — textural masterpiece.

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.

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

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

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

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

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.

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.

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

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

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

Chilled buckwheat noodles with dipping sauce — summer staple.