How a Maui Local Makes Sashimi Extra Special Hamachi gets a surprising lift from sweet onions in a ponzu sauce.
How Yotam Ottolenghi Was Seduced by Soba Noodles The somewhat magical noodles have an innate generosity: add whatever you feel like at the moment.
Seafood Is Safe After Fukushima Discharge, But Some Won’t Eat It Sushi is among several shunned foods as Japan dumps treated radioactive water into the Pacific. Experts say the fear is irrational but understandable.
How to Use Tarako and Mentaiko in Pasta, Potatoes and Cream Cheese Briny tarako and spicy mentaiko, easily found at Korean and Japanese markets, adds saltiness and umami to potatoes, pasta and cream cheese.
The Comforting, Cheesy Charm of Chicken Doria This Japanese answer to a gratin conjures bliss with whatever is already on hand.