Soba is simply the Japanese word for buckwheat, the variety of grain used to make this noodle. In this preparation, served cold, its earthy taste is balanced with plenty of zest and spice
These delicate butter cookies are a riff on traditional shortbread from Scotland. They’re delicious on their own, dipped into tea or milk, or served alongside other sweets
This Japanese riff on the classic cocktail replaces vodka or gin with sake, an alcohol that outdates the others by centuries
Using a traditional bamboo mushiki, a Bamboo steamer basket, this fish becomes tender and steeped in flavor
Layering each ingredient in the serving glass is impressive and sure to wow your dinner guests
Light and crispy, tempura emerged in Japan as a popular street food made by yati (street vendors)
Curing raw bay scallops in citrus makes for a delicate and remarkably fresh start to the meal. House Foods ginger paste, reminiscent of sashimi and sushi condiments, lends a bright note to the dish.