TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food.

Metro Phoenix welcomed over 2 dozen new restaurants in June, including a European-inspired bistro, a popular Indian chain and ...

Once dismissed as a bland adjunct used to lighten lagers, rice is making a bold comeback in the beer world. Around the advent of the craft beer’s second emergence, rice was considered a mere filler.

Keiser University’s Chef James Taylor joined us in the studio to show us what culinary students at Keiser are learning.

As cost-sensitive consumers are steering clear of rice after a price surge to record highs, restaurant chains and food companies are turning to noodles. Antworks, operator of Densetsu no Sutadonya ...

Tofu gan, a type of dried tofu, popular in China and Taiwan has gained attention in Japan over the past few years as a health food. This week on Eating in Australia, Melbourne-based cooking ...

As rice prices remain high, many Japanese consumers are reluctant to give up on buying their favorite brands, although some are substituting noodles or bread.

Don’t discard your leftover dashi kombu—transform it into tasty Kombu Onigiri! These Japanese rice balls, made without waste, are stuffed with savory stewed kelp, perfect for a sustainable and ...

Learn how to make perfect Salmon Onigiri at home in just 30 minutes! These Japanese rice balls are filled with savory cooked salmon, lightly salted, and shaped by hand for the ultimate quick meal ...