Japanese cuisine

Seafood Congee, as presented in the Taiwanese cookbook Made in Taiwan: Recipes and Stories from the Island Nation.

A new book explores Taiwan’s culinary identity

Books

The culinary contributions of Taiwan are often overshadowed by other cuisine from the region, especially China. Now, a new cookbook highlights some of the ingredients and flavors that make Taiwanese cooking unique.

Chef Susumu Yajima carefully forms a delicious roll of sushi

Love sushi? Then these are 10 commandments to live by.

Food
Erik Bruner-Yang, chef and owner of Honeycomb Asian market in Washington, DC

Honeycomb is making Asian food in Washington, DC a bit sweeter, and a lot more local

Food
Stuffed cat Meggy Weggy with her Unagi Travel tour group in Tokyo.

If you truly loved your teddy bear, you’d send him to Tokyo

Culture
Fish and seafood are displayed for sale at a grocery store in Moscow. Embargoes mean that Russia's usual sources of fish have been replaced by food from other areas, and Russians aren't happy with the new options.

Putin’s quarrel with Ukraine squeezes Russia’s sushi habit

Food
Shio and Shoyu ramen

Here’s how a kid from Long Island became a king of Japanese ramen

Lifestyle & Belief

Living in Japan, Ivan Orkin started eating ramen — lots of it. But when he moved back to New York in the 90s, he says, “I just yearned for ramen. It just became this crazy thing where I was jonesing for ramen all the time.” So when he returned to Japan, he opened a ramen joint — and impressed a Japanese food critic.

Shio and Shoyu ramen

Here’s how a kid from Long Island became a king of Japanese ramen

Lifestyle & Belief

Living in Japan, Ivan Orkin started eating ramen — lots of it. But when he moved back to New York in the 90s, he says, “I just yearned for ramen. It just became this crazy thing where I was jonesing for ramen all the time.” So when he returned to Japan, he opened a ramen joint — and impressed a Japanese food critic.

Chef Antonio Park, owner and head chef at Park Restaurant in Montreal

In Canada, a multicultural chef puts his complex history on every plate

Arts, Culture & Media

Chef Antonio Park is of Korean heritage, grew up in Latin America, went to culinary school in Japan and has been living in the Canadian province of Quebec for more than two decades. His specialty is fish, and the fare at his Park Restaurant in Montreal is billed as Japanese, but the flavors are utterly original.

It’s easy to win an election when dissent could send you to jail

Global Scan

Egypt’s military leaders were hoping for a major turnout in this week’s constitutional elections. And while they got a few percentage points more turnout than the last constitutional referendum, the result was almost unbelievable: 98 percent approval. Of course, when demonstrating against the referendum leads to arrest and when the biggest opponent boycotts the election what do you expect? That and more in today’s Global Scan.

Tadashi Ono and Harris Salat

Why these two New York chefs consider curry Japanese soul food

Arts, Culture & Media

You normally think of curry as an Indian dish but it’s hugely popular in Japan, brought to the country aboard British naval ships back in the day. New York chefs Harris Salat and Tadashi Ono have co-written a book about Japanese comfort food, and tell us about what makes Japanese curry tick.