Japanese food enjoys a fair amount of popularity in the U.S. But with so many great recipes to choose from, be sure you're not leaving out a Japanese dish that could become your favorite.See Popular Japanese Cuisine Recipes
Kyotofu, a sleek New York City dessert bar, uses Japanese ingredients like green tea and sesame seeds in updated versions of Japanese classics. It collaborates with the renowned Japanese tea company Tafu, whose top-tier teas pair beautifully with sweets like these tuiles, developed by Kyotofu founder Nicole Bermensolo and her chef, Ritsuko Yamaguchi.
A dish like this, combining deeply flavored ingredients (turnip, miso) with delicate ones (monkfish), calls for a wine that's neither too subtle nor too bold.
Inspired by a snack served at Japanese restaurants, Marcia Kiesel boils udon noodles until they are just al dente, then ties them into small bundles and quickly fries them in a shallow layer of vegetable oil. They are addictively crunchy.
Mirin (sweet Japanese rice wine) and rice-paper wrappers are available in the Asian food section of grocery stores. If you can't find rice paper, the salmon can be seared without it.
This recipe brings home the mouthwatering taste of the haute Japanese restaurant favorite. You need a few specialty ingredients, but they are worth getting because you will make this easy, five-ingredient dish over and over again.
Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
In Japan, tonkatsu--fried, breaded pork cutlets--are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.
Stuff olives with ginger to add a tasty embellishment to this easy drink. This cocktail recipe makes a generous 2/3-cup serving.
"Lime, mint, peanuts, panko, noodles, shrimp -- lots of textures collide in this dish, screaming for a white wine with some acidity," says restaurateur Peter Kasperski.
Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). For a healthier way, coat lean but tasty flank steak with bottled horseradish and wasabi -- no cream. Skip the salsify.
To enhance eggplant's savoriness, chef Allen Susser (an F&W Best New Chef 1991) glazes it with soy sauce and mirin and sprinkles it with togarashi, a tangerine-scented Japanese spice blend of chiles, sesame seeds, and dried seaweed.
Make your own takeout! Each dinner can customize his or her own sushi roll with different vegetables, fish and seeds when you DIY.
David Chang's Momofuku reveals the wildly creative New York City chef's obsession with Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.
F&W's Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, lager, and, in this recipe, sake.