From Better Homes and Gardens

Sesame oil, which is extracted from sesame seeds, adds a nutty taste to this Asian main-dish recipe.

Sesame Chicken and Noodles

From Campbell's

This sassy stir-fry is a sneaky and delicious way to get them to eat their vegetables. It's ready in just 35 minutes so it fits in with your busy lifestyle.

Beef and Vegetable Teriyaki

From Better Homes and Gardens

This tasty side dish recipe is a perfect combination of balsamic vinegar, kale, and red onion.

Roasted Kale and Red Onions

From Fine Cooking Books

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.

Miso-Glazed Cod

From Better Homes and Gardens

Soup is served with most meals in Japan. Simple, subtly flavored, and satisfying, clear dashi-base broths* or soups thickened with miso, a fermented bean paste, top the list of favorites.

Miso Soup

From Diabetic Living

Serve these crispy tempura-coated vegetables as a side dish or appetizer. The delicious dip can also be served with bread or pitas.

Vegetable Tempura with Honey-Mustard Sauce

From Better Homes and Gardens

Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.

Sukiyaki

From Diabetic Living

The wide variety of veggies in this tempura recipe provides vitamins, minerals, and health-promoting plant compounds. The mustard in the dipping sauce contains curcumin, a compound that makes mustard yellow and exhibits anticancer and anti-inflammatory properties.

Baked Vegetable Tempura

From EatingWell

Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

Hoisin Beef & Edamame Noodles

From Better Homes and Gardens

The Asian spices in this make-ahead appetizer pair nicely with a dry champagne.

Ginger Shrimp

From Fine Cooking Magazine

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.

Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

From Better Homes and Gardens

Stuff olives with ginger to add a tasty embellishment to this easy drink. This cocktail recipe makes a generous 2/3-cup serving.

Sake Martinis

From Food & Wine

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.

Crispy Sesame Tuiles

From Food & Wine

Japanese-Inspired Pot Roast

From Food & Wine

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.

Roast Monkfish in Sake Broth

From Food & Wine

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.

Crispy Udon Noodles with Nori Salt

From Better Homes and Gardens

Oya means "parent" and ko means "child." Donburi means "large bowl," the fanciful name for this chicken-and-egg dish is a humorous play on the age-old question of which came first, the chicken or the egg. This classic one-bowl meal is simply a chicken omelet, poached in a broth seasoned with sugar and salty soy sauce and served on rice.

Oyako Donburi (Parent-Child Bowl)

From Better Homes and Gardens

Japanese buckwheat (soba) noodles, tossed with orange sections, red onion and topped with balsamic marinated salmon, add subtle earthy flavor to this hearty yet low-fat main dish recipe.

Salmon Buckwheat Noodle Bowl

From Food & Wine

In Japan, tonkatsu--fried, breaded pork cutlets--are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.

Pork Tonkatsu

From Food & Wine

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.

Sake-Steamed Mussels with Ginger, Miso, and Spinach

From Food & Wine

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.

Chawan Mushi

From Food & Wine

"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.

Crispy Shrimp with Noodle and Bean Sprout Salad

From Food & Wine

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.

Japanese Spiced Eggplant

From Food & Wine

Miso-Glazed Smoked Sable on Rice Crackers

From Food & Wine

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.

Wasabi Flank Steak and Miso-Glazed Potatoes