Atsuko Ikeda
Cookbook Author
Vegan Panna Cotta
This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.
Goma Miso Dressing
This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.
Tonkotsu Ramen
This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.
Kenchin Jiru
Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.
Piri Kara Soba
Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.
Kombu and Katsuoboshi Dashi
Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.
Vegetarian Dashi
Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.
Katsu Sando
Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.