East Asian

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

A robust soup brimming with mixed vegetables and protein in a rich dashi broth, this one-pot stew is eaten by Japanese wrestlers in training. It’s wonderfully hearty without being heavy.

These personalized cookies are fresher and more fun than the average takeout treat.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

This deep savory dressing makes simply cooked vegetables come to life.

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

An easy stovetop method that is quicker than a rice cooker and yields tender, distinct grains that cling gently to each other? Read on.

The base for countless dishes in Japanese cooking. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.

Try this technique on any type of ground meat for an easy rice bowl topper.