Inspired by the Hawaiian Spam Musubi and made with pantry staples, this Spam Onigiri recipe makes for a quick meal that’s satisfying, easy to make, and portable. With a crispy slab of pan-fried Spam and a fluffy omelette folded between layers of rice and nori, you probably already have the simple ingredients on hand. Whether you’re looking for a light lunch or a satisfying grab-and-go snack, this Japanese rice sandwich is an easy form factor that can be adapted with a wide variety of fillings....

I once wrote a post about my feelings about sweet and sour pork. It’s never been one of my favorites, mostly because of all the additives (like corn syrup, food coloring and MSG) that go into the typical version of the dish. I like Japanese-style sweet and sour chicken with its light potato starch coating, loads of veggies, and a sauce made from black vinegar. The thing is, the thick batter and viscous cherry red sauce are hallmarks of this Chinese-American classic....

Tamagoyaki is a sweet and savory Japanese omelette that’s subtly seasoned and cooked in thin layers that are rolled together before being sliced. It’s a quintessential part of Japanese cuisine, and it’s one of those dishes that reminds most people in Japan about their mom’s home cooking. And the best part? It’s surprisingly easy to make, requiring just four ingredients and a touch of patience. Why My Recipe Works Types of Tamagoyaki Tamagoyaki Pan Ingredients How to Make Tamagoyaki Serve it With Other Tamago Recipes 📖 Recipe FAQ Comments Why My Recipe Works It’s important not to overbeat the egg....

Filipino Tocino Tocino means “bacon” in Spanish and originally refers to cured pork back fat. But Spain spread its culinary seeds around the world and as a consequence, there are vastly different versions of this cured meat found across the Caribbean, Latin America, and Asia. Perhaps the most famous of the bunch is a version of Tocino that evolved in the Philippines. A culinary mashup of Chinese Char Siu and Western bacon, this remnant of the Spanish colonial era has evolved into a uniquely Filipino food that masterfully balances sweet and savory tastes....

A few years ago, I got an email from a reader who’d made my Best Pork Chops and was wondering what my version of a “Best Burger” would be. My response was that there really isn’t a such thing as a best burger recipe since there are so many styles of hamburgers. Change the meat, seasonings, toppings, and condiments and you can come up with all sorts of awesome combos....

Butter Mochi (バター餅) Although it shares some similarities with the Hawaiian treat of the same name, Japanese Butter Mochi is a type of Wagashi (和菓子 - Japanese sweets) that’s a regional specialty of Akita Prefecture. Traditionally, it was made by mixing pounded mochi rice with sugar and butter, but these days it’s more commonly made using mochiko, or glutinous rice flour. Soft and sticky, the sweet bites of buttery mochi make for a satisfying snack that’s delicious for both kids and grownups alike....

Harumaki (春巻き) As someone who grew up in the US eating American egg rolls, I was surprised when I bit into the Japanese version for the first time and my mouth was greeted with a gush of flavorful juices. Harumaki, or Japanese spring rolls, are a variation of Chinese Chūn Juǎn (春卷), which have been adapted for the Japanese palate. Although anything wrapped in a spring roll wrapper is considered Harumaki here, the most common version is made by filling the wrapper with a stir-fry of vegetables and meat that’s been bound together with a thick savory sauce....

In Japan, where the ingredients, the colors, and even the temperature of a dish changes with the seasons, the hot sticky months of summer bring with them a whole host of seasonal dishes. Chilled dishes replace steamy hotpots, and whether it’s tofu, soup, or noodles, there’s a good chance you’ll find a cold preparation to help ease the oppressive heat. While ramen shops still sell their unctuous bowls of steaming noodles in summer, they nearly always have chilled ramen called Hiyashi Chūka Soba (冷やし中華そば) on the menu during the summer months....

Short Grain Rice for Japanese Food Here in Japan, rice is a staple of the Japanese diet, and it’s one of the first things that kids learn how to cook. Most people use a rice cooker for cooking rice these days, but in this tutorial, I want to show you a foolproof traditional method for making rice on the stove. I’m also going to demystify the types of Japanese short-grain rice and common labels and brands to help you pick the right one in the store....

What is Wagyu? Why My Recipe Works Japanese Beef Grading Scale How to Cook A5 Wagyu Steak What to Serve with A5 Wagyu Steak 📖 Recipe FAQs Comments What is Wagyu? Before we dive into cooking techniques, let’s clarify what wagyu is. The term “wagyu” (和牛) literally means “Japanese beef.” It is not a specific breed of cow but refers to several native breeds of Japanese cattle that have been raised in Japan....

What is a fruit sandwich? A fruit sandwich, or fruit sando (フルーツサンド), is a Japanese sandwich that is simply two slices of bread, stuffed with seasonal fruit, and whipped cream. It’s the kind of sandwich that a kid might make if you told them they could add anything they wanted to it, which makes it more of a dessert than something you’d pack for lunch. Although Japan seems like an unlikely place for a sandwich to be invented, the Fruit Sandwich has a history dating back over 100 years....

Masoor Dal can be prepared in about as many ways as there are cooks who make it, which is why I’m going to tell you upfront that this is probably not how your Indian mother/grandma/aunt makes it. For me, after making many pots of red lentils, this is the method I’ve settled on for its balance of simplicity and taste. With the help of a pressure cooker, this may very well be the dish with the best bang for your buck....

My New England Clam Chowder recipe includes nearly 5 pounds of clams, so there’s no doubt about finding tender, juicy clams in every spoonful. Of course the problem with fresh clams is that they live in the muck at the bottom of the ocean, and so eating clams is often synonymous with eating sand. It’s a weakness of mine. I can’t stand grit in my food. Whether it’s an errant shard of egg shell or a grain of sand in in my clams, one bite is all it takes to ruin an otherwise delicious meal....

Other Names stomach, tripas, tripoux, trippa Description Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep. It’s most commonly used to refer to honeycomb tripe (pictured above) which is the second stomach of a cow, however the first and third stomachs can also be called tripe. Confused … Other Names stomach, tripas, tripoux, trippa. Description Tripe is a generic term referring to the stomach of various animals including cows, pigs and sheep....

Across Asia, noodle soup dishes have been a staple for thousands of years, and it’s easy to see why. These steaming, soul-warming bowls show up everywhere-from street hawker stalls and family-run shops passed down through generations, to the everyday kitchens where home cooks work their magic. Here are a few of my favorite Asian noodle soup recipes that I hope you’ll try! Tantanmen Ramen Wonton Soup Pho Tai Nam (Vietnamese Noodle Soup) Chicken Udon Pork & Kimchi Udon Noodle Soup Tsukemen (Dipping Ramen) Comments 1....

As the weather warms, my menus tend to go from simmered to steamed and from protein to produce. It’s partially because my body craves rich foods less, but it’s also a practical matter of keeping the apartment cool. Still, there are times when I crave some melty tender meat and these braised chicken tacos fill that need without taking the kind of apartment heating time a whole pork butt would require....

Still clinging to the last vestiges of spring and the unusually cool weather we’ve been having, I wanted to break out my pressure cooker for one last hurrah before summer fully sets in. This dish comes from a country where the average temperature rarely falls below 80 degrees, making Bulalo a filling stew that’s deceptively light. Perfect, even in warmer weather. Native to the Southern Luzon region of the Philippines, Bulalo is a light colored soup that’s made rich by cooking beef shanks and beef marrow bones for hours, until much of the collagen and fat has melted into the clear broth....

Coq au Vin is a classic French stew that literally translates to “Rooster and Wine”. While rooster can be hard to get ahold of on this side of the Atlantic, a good free-range chicken makes for a suitable substitute. It’s not complicated to make, but the key to a great Coq au Vin lies in the details. Cooking inspiration comes in all shapes and sizes. Sometimes a stroll through a verdant farmers market on a warm spring day sets the gears of creativity in motion....

Warm salads are one of those things that’s usually associated with winter grains and root vegetables, but throwing wedges of leafy greens on the grill is a great way to intensify their flavor while turning the leaves and stems into a satisfying meal. This grilled endive salad with honey roasted cashews and gorgonzola is one of my favorite grilled salads for its balance of flavors, textures, and tastes. The char-grilled endives are dressed before they’re grilled, which seasons them to the core....

Although this dish is often called Hijiki Salad at Japanese restaurants in the US, I’m guessing this was a deliberate mistranslation. The Japanese name for this dish is Hijiki No Nimono (ひじきの煮物) which literally translates to “simmered hijiki”. It fits within a class of simmered dishes called nimono such as Kabocha no Nimono , but I suppose “hijiki salad” is a more marketable name. Although Hijiki No Nimono is a cooked dish, it’s typically served at room temperature....