Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth)

An onsen egg is a silky, custardy, perfectly cooked egg with a light soy broth that, true to its name, is traditionally cooked in the geothermal waters of a Japanese hot spring. Our recipe tells you how to make it at home, no onsen required.

Roasted-Buckwheat Custards (Soba-Cha Puddings)

These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese toasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, roasted flavor that pairs beautifully with the lightly sweet dairy in the custards.

Poulet's Sumo Wrestler Stew (Chankonabe)

This Sumo Wrestler Stew or Chankonabe from Poulet is a traditional method of carbo-loading for Japan's massive wrestlers. It's a hearty, bursting bowl of soup filled with rice, udon noodles, chicken thighs, tofu, and a load of good-for-your veggies. But even if you're not about enter the dohyō (that's a sumo ring), it's a fantastically filling bowl of soup and perfect for winter.

Homemade Yakimochi (Grilled Mochi With Soy Sauce and Nori)

Also known as isobeyaki or yakimochi, these tender grilled Japanese rice cakes come together from scratch with the help of a stand mixer.

Ajitsuke Tamago (Marinated Soft-Boiled Eggs for Ramen)

This recipe turns out consistently perfect, sweet and salty marinated soft-boiled eggs for the best homemade ramen.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.

Bukkake Udon (Japanese Cold Noodles With Broth)

Japanese chilled udon noodles, served with a soy-based broth and toppings like grated ginger, a soft-cooked egg, and scallions, keeps you cool and fed in the summertime.

Natto-Jiru (Natto Soup With Miso, Tofu, and Vegetables)

In this recipe for natto miso soup, the bitter tang of natto complements both brown miso and lighter, sweeter miso.

Cod Milt

Sacs of cod milt are most accurately likened to pork brains. Steamed, milt is as soft as an egg custard; pan-fried, the surface crisps up while the interior remains creamy.

Chankonabe (Japanese stew)

Have you heard of Chankonabe? It's a hearty Japanese stew that's filled with a juicy broth, chicken, prawns and vegetables.