Yasuko Takatori, front, and Satoko Miyoshi set out samples of chirashi sushi prepared with locally grown vegetables and a few ingredients from Japan during a cooking demonstration at the Farmer's ...

The chef speaks to Eleanor Fleming as he releases his latest book, JapanEasy Kitchen.

Hiroko Shimbo, a chef used to cooking Japanese food in Japan, moving to New York 15 years ago seemed like a step down. The only soy sauces and rice wines available were mass-produced and bland, the ...

This comforting Japanese curry combines tender eggplant, carrots, and spinach with hearty canned beans in a rich sauce, ...

Last September, the American Wagyu Association rolled out a new program, certified by the U.S. Department of Agriculture, to ...

When California native Nancy Singleton Hachisu was in her early thirties, searching for her next move, a deep love of sushi and an ear for languages led her to Japan for a year of teaching English ...

“Can we…eat this?” a man asks, dangling a fresh radish by its greens. We’re standing at a table at the Brooklyn launch party of Cabi, a new brand of Japanese ...