Discover the cozy comfort of Salmon Ochazuke—a traditional Japanese rice bowl topped with flaked salmon and hot green tea or dashi. This soothing dish is perfect for chilly days, quick lunches ...

BASALT in Waikīkī is serving up something fresh with the arrival of its new Executive Chef and a reimagined menu that blends elevated flavors with a relaxed, approachable vibe. The restaurant ...

How do you showcase Hawaii’s personality through food? There are a few obvious answers — plate lunches, poke, authentic Hawaiian food and seasonal fruit. Thanks to many beloved local ...

This is the Tokyo where kamatoro—the fattiest cut of tuna—melts like a juicy, forbidden secret, and where Yoko Ono’s art invites you to mend sharp-edged, broken porcelain. This is where the ...

The head of a gang of thieves has time while arresting officers are trying to capture him to eat a meal ending with ochazuke, a bowl of rice and pickles with hot green tea poured over it.

Because natto relies on live bacterial cultures, Miyoko emphasizes the importance of starting with a clean environment. She boils all utensils and containers before use. “Everything has to be ...

THE Papua New Guinea women’s national soccer team flies off today for the Nations Cup in Fiji. The PNG Football Association hosted a farewell dinner for the team at the Hilton Hotel last Friday.

Houba maki is a traditional sweet from the Kiso region in Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi, enclosing it in soft young magnolia leaves tied with rush grass, and ...

Kame Kafe is bringing a slice of Japan to Bukit Jalil. Whether you’re into the classic egg sando or a sweeter bite of strawberries with honey cream, this new cafe spot is where you can indulge in the ...

First up was the salmon ochazuke (RM30, ~S$8.50), which was easily my favourite. The salmon was perfectly salted, the broth was light but flavourful, and the whole dish was just comforting in a quiet, ...

I love that the Uni & Unagi Hitsumabushi can be enjoyed in different ways, whether plain, with spring onions and seaweed, or as an ochazuke. Personally, I loved it most as an ochazuke, with spring ...