Sonoko Sakai

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.

Umami broth, springy noodles, crisp vegetables, chewy tofu—it doesn’t get better than this.

Take your next bowl above and beyond by making the noodles from scratch.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Ochazuke (Japanese green tea over rice) is a soup is made with fresh or leftover rice in your rice bowl and green tea; add toppings to make it a full meal.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

Shichimi togarashi is a seven-spice blend that can season soups, noodles, grilled foods, rice, or salads.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

I serve these pickles like a salad as a side with ramen noodles, gyoza (fried dumplings), or shumai (steamed dumplings), or with a sandwich. 

These savory Japanese pancakes are stuffed with shredded cabbage, red pepper, and your choice of meat or seafood. Top with crumbled seaweed, bonito flakes, and mayo for the full experience.