Japanese Ochazuke (Rice Tea Soup) 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. BySonoko Sakai Ozoni (New Year’s Good Luck Soup) Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune. BySonoko Sakai Katsu Sando Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan. ByAtsuko Ikeda Mabo Don This Japanese version of mabodofu is cooked with tofu and ground pork, and is significantly less spicy than the Sichuan version. ByTadashi Ono Stop Foraging for Bad S’mores Sticks and Use Pocky Instead I’m just mad that I didn’t think of the combination of Pocky and marshmallows myself. ByJarrett Melendez Pocky S’Mores Cookie, chocolate, and marshmallow: the delicious flavors of classic summer s’mores, rearranged. ByBrendan Liew 19 Japanese Grilling and Yakitori Recipes Yearning for yakitori, mitarashi dango, and salt-grilled sardines? Try out this selection of classic Japanese grilling recipes. ByJarrett Melendez Is Binchotan the Best Charcoal in the World? Smokeless, odorless, and one of the longest burning charcoals you can buy—binchotan is worth the high cost. ByJarrett Melendez Ton Negima (Grilled Pork Belly and Scallion Skewers) In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken. ByHarris SalatandTadashi Ono Negima (Grilled Chicken Skewers With Green Onion) Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes. ByHiroko Shimbo Yardbird’s Yuzu-and-Miso-Marinated Chicken Tender Yakitori Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor. ByMatt Abergel Yardbird’s Chicken Breast Yakitori Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi. ByMatt Abergel Ginger-Garlic Half Chicken Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens. ByTadashi OnoandHarris Salat Sasami no Ume-shiso (Grilled Chicken Tenders With Ume and Shiso) Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers. ByHiroko Shimbo Grilled Chicken Breast Skewers With Wasabi Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers. ByHarris SalatandTadashi Ono Mitarashi Dango (Rice Balls in Syrup) A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze. ByMaori Murota Grilled Bacon-Wrapped Asparagus Skewers Every izakaya in Japan offers this iconic yakitori on its menu: simply skewered asparagus wrapped in bacon and grilled. ByHarris SalatandTadashi Ono Miso-Marinated Salmon This lightly miso-marinated salmon is served with a bright green spinach sauce underneath. ByHiroko Shimbo Sakana No Shioyaki (Classic Salt-Grilled Fish) Salting fish removes the fishy-tasting juice from the flesh. ByHiroko Shimbo Grilled Shiitake With Ponzu This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu. ByHiroko Shimbo Previous 1of23 Next
