#japanese-cuisine

#japanese-cuisine

Onsen, a Japanese-style bathhouse in the Tenderloin, started spa services back up in 2024 after being closed for four years.

Sushi-Con will return to New York City on Sept. 6-7 at the Metropolitan Pavilion, expanding to two days due to last year's overwhelming turnout of over 1700 attendees.

Kombu Ramen & Bao Bar opened on July 11 on Druid Lane, featuring dishes like ramen, teriyaki, tempura, innovative rice dishes, and creative bao buns.

This easy miso glaze has become my secret weapon: it's so packed with savory, tangy and salty flavor that it makes you immediately want to take another bite!

Tsukudani is a sweet Japanese side dish that originated in the samurai era in Tsukuda, Tokyo, and is made by simmering food in a sweet sauce.

Kewpie Mayo is known for using more egg yolks and vinegar, which emphasizes its umami ingredient, MSG, making it richer than regular mayonnaise.

Kokin combines traditional Japanese techniques with modern methods and emphasizes wood-fired cooking for a unique culinary experience.

Teruko restaurant not only embodies the spirit of Japanese cuisine but also integrates the legacy of artist Teruko Yokoi through its curated art displays, creating a unique cultural experience.

The Japanese tamago sando, made with creamy egg salad and soft shokupan bread, is a delightful sandwich that balances sweet and savory notes.

Bachan's small-batch Japanese-style BBQ sauces, particularly the Hot Honey variant, stand out for their bold umami flavor, blending sweetness and heat excellently.

The Reiwa rice crisis is about more than pressure on household finances. It has led to radical changes in how the staple is distributed and sparked concern.

Burma Berkeley offers a delightful array of traditional Burmese dishes with unique Berkeley additions, promoting culinary diversity in the East Bay restaurant scene.

We're excited to bring the Chubby Cattle BBQ experience to Cerritos. Southern California is known for its adventurous food lovers, and we believe our take on wagyu barbecue...

Momofuku Ando believed 'Peace will come to the world when people have enough to eat', which remains central to Nissin's mission of providing accessible food.

The best type of seaweed for miso soup is labeled 'cut wakame' on the package. It is thinly chopped dried seaweed that is specifically designed for miso.