Native Californian Nancy Singleton Hachisu has been living with her family for 26 years now in rural Saitama, Japan, where she heads their local prefecture’s Slow Food convivium. As a follow-up to her ...

Tatsuya and Shino are a couple and cooking experts who continue to offer ideas in ways that only a team can. They met at a food-related company in 2017 and hit it off right away. After a while, they ...

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

A daiquiri endowed with citrussy lemongrass syrup and a welcome waft of herbal shiso A daiquiri is a cocktail that shows just how far you can get with only three ingredients: rum, sugar and lime. Our ...

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

Anyone with a garden knows that when Japanese shiso (Perilla frutescens var. crispa) grows, it really grows. But having an abundance of shiso is the best kind of problem: Just make yourself a batch of ...

There is nothing like the crispy seared skin of salmon to augment the rich flavor of the meat. This preparation is made particularly appealing by the luscious little Olympia oysters from Washington ...

Most diners will be familiar with Japanese shiso (Perilla frutescens var. crispa), whether on sashimi platters, as tempura or tightly rolled in a pork belly skewer at a yakitori joint. However, it’s ...

Unless you were raised in Japan or Korea where it's commonly available, chances are you discovered shiso leaf (perilla) as a garnish with sashimi. If your path to perilla was through Japanese cuisine, ...

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