Takikomi Gohan , or Japanese mixed rice, is the taste of fall for me. I love adding plenty of mushrooms — shiitake, maitake, oyster, shimeji — whatever’s available! With tuna and mushrooms, the rice becomes rich in umami, so just a few simple seasonings bring out amazing flavor. It’s perfect for a quick lunch or an easy dinner on busy weeknights. Ingredients 2 rice cooker cups medium-grain rice 1 can tuna (lightly drained) * In the video, I use Solid Yellowfin Tuna in Extra V

Marinated in a savory soy-based sauce and lightly fried after being coated in potato starch, this zucchini dish comes out crispy on the...

For many Japanese people, Spaghetti Napolitan  brings a sense of nostalgia. I remember my mom loving this classic yōshoku  dish,...

Mochi pancakes are a fun twist on the classic breakfast favorite, made with mochiko (sweet rice flour) for a uniquely chewy texture....

Mochi  is the Japanese word for rice cake, but it also describes a chewy, soft texture—whether it’s used for fabrics, foods, or even skin. This shows just how deeply the idea of “mochi” is woven into Japanese culture. Mochi Waffles capture that essence with their crispy outside and chewy, unique texture. They’re perfect for breakfast or a snack, and just like traditional mochi, they’ll keep you feeling full and satisfied for a long time! Ingredients serving: 5 waffles 1...

Kakiage is a type of tempura made by combining a variety of thinly sliced vegetables and sometimes seafood into a light, crispy fritter....

Coco ICHIBANYA, also known as Cocoichi, is a popular Japanese curry restaurant chain in Japan and around the world. The very first...