Getting your Trinity Audio player ready... Japanese udon noodles are all about the chew, but it’s hard to replicate the texture with what’s available in American markets. Fresh udon is hard to come by ...

1. Make the vinaigrette: In a small bowl, put lime juice, miso, mustard, rice wine vinegar and brown sugar. Whisk together, dissolving ingredients, until mixture is creamy, a minute or so. Add soy ...

Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled ...

If you’re looking out the window and seeing snow, as I am as I write this, you’re probably not thinking of a crisp winter salad. But salad has its place even on a wintertime table, especially one made ...

Seafood starts out simple. It cooks fast and typically neither requires nor is improved by elaborate seasoning strategies. But getting the flavors and texture right does require some thought. Happily, ...

Drizzle with soy-sesame or spicy peanut sauce for flavour, then finish with toasted sesame seeds, fresh coriander, or crushed ...

Cook’s notes: Pat the pickled ginger dry with paper towels before chopping. 1. Cut tofu into roughly 1-inch cubes. Pat tofu dry with paper towels. In small bowl combine rice wine (or Sherry) and soy ...

It seems impossible to imagine nowadays, but I didn't taste fresh ginger until I was in my late teens; it simply wasn't part of our family's culinary lexicon. But don't feel too sorry for me; I've ...

From candied ginger to pickled ginger or ground, learn how to store your ginger and what forms to use for best results. Types of ginger are used both as a seasoning and as a confection. Ground: Ginger ...