Kaki Okumura is a Japanese wellness writer who grew up in the US and Japan. She says her five Japanese staple ingredients are soy sauce, dashi, sake, mirin, and miso. Recipes for miso soup, teriyaki ...

Dashi, it is said, is Japanese stock, the foundation for many dishes. I say dashi is the anti-stock. Where Western-style stock is all about intensifying flavor through reduction, dashi is all about ...

Think beyond miso soup. Whether you make your own or use dashi stock powder, this Japanese staple — made with dried kelp and bonito flakes — adds instant umami to everything it touches.

1. Reduce wine - Simmer sherry and vermouth until reduced by half. 2. Build sauce - Add dashi and cream. Simmer gently until ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

Editor’s note: Thanksgiving traces its origins to an uneasy, temporary alliance between 17th-century English settlers and members of the Wampanoag Confederacy. This year, Eater is choosing to ...

The classic zarusoba (cold soba) is served with a dipping sauce, grated daikon radish, wasabi and scallions. Nothing more. It is simple and straightforward. To eat the noodles, combine the condiments ...

The Atlanta Journal-Constitution’s digital repository of recipes contains thousands of creative, delicious dishes contributed by food staff writers, cookbook authors and chefs through the years. It’s ...