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.

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.

Miso Soup With Mixed Seasonal Vegetables

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

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.

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles.

Miso-Squash Soup With Sesame-Ginger Apples

Most soups based on squash aim to intensify its sweet flavors by first caramelizing its sugars in the oven. Not this one. Inspired by a classic Japanese appetizer, this soup zeroes in on the nutty, earthy flavors of squash by simply simmering it in an aromatic dashi broth.

Michael Natkin's Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables

This vegetarian stock uses kombu, dried shiitakes, leeks, ginger, garlic, and soy to recreate the deep flavors of the decidedly un-veggie friendly inspiration.

Udon Noodle Soup with Chicken & Mushrooms

This udon noodle soup uses chicken broth and dashi stock as the base. Add marinated chicken and caramelized shiitake mushroom to get a rich udon noodle soup

Ultimate Vegan Ramen With Miso Broth

This vegetarian ramen has a rich, creamy broth that's layered with flavor and thick enough to coat the noodles as they're slurped from the bowl and four different toppings.

Dried Oyster and Black Moss (Ho See Fat Choy)

Dried Oyster and Black Moss, or ho see fat choy in Cantonese is a traditional dish that is eaten almost exclusively during Chinese New Year. It's a popular holiday favorite in Hong Kong and Southern China.