Even without a rice cooker, this rice comes out just perfect.

This dish combines a number of sensations: a buttery fish and a broth of such depth you’ll never believe it was simmered for five minutes.

It may take years of training to become a sushi master, but Japanese home cooking has an honest simplicity that makes it accessible to novice cooks.

In this classic, a hit of wasabi powder adds a subtle heat to these savory quick pickles.

Because the sesame seeds are unhulled, they have a richness that flatters the freshness of spring vegetables—here, cool kohlrabi and sweet pea shoots.

Ruggiero couldn’t figure out what made the salad dressing at Natori so irresistible and was shocked when she finally got the secret ingredient out of the sushi chef.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

Learning about love and breakfast over late night drinks.

Inspired by the floral qualities of Japanese teas and sweets, this cool jelly’s lightly flowery flavor is enhanced by orange Muscat.

This issue’s recipes come from the world’s finest cooking schools. Here are some of our favorites.