This video shows how to make simmered kiriboshi daikon, a classic Japanese side dish made with dried daikon strips, carrots, ...

Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake. Koji-based condiments ...

A perfectly twirled bite of spaghetti hangs off a fork mid-air. Next to it, a bowl of ramen and a katsudon — freshly cooked eggs and pork cutlet – fall fresh out of the pan. Plates are stacked high ...

Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, ...

Seven & i Holdings turned the humble 7-Eleven store into a popular food destination in Japan by serving up fresh sandwiches, rice balls, and rows of boxed lunches, changing how millions of people eat.

Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the restaurant industry in Brazil and Portugal for Slate, The Washington Post, Epicurious, Atlas ...