Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, ...

Growing up, my grandma’s kitchen was filled with the rich aroma of traditional Bengali dishes, and one of her signature ...

It’s no stretch to say that many Korean dishes owe their flavor to jang -- fermented soybean-based sauces at the heart of ...

Biji jjigae is a stew made with biji, the soybean pulp left over after making tofu or soymilk. Known as okara in Japan, it is ...

Soy sauce is a versatile storecupboard ingredient, either added to dishes during cooking or used as a table condiment. It makes a great marinade or can be splashed into stews or used in sauces for ...

Coagulated soybean milk isn’t the sexiest descriptor ... bean curd into thin slices without them falling apart; ditto with cooking it without it losing its shape. Home cooks will usually serve ...

On a recent trip to Japan I experienced some amazing yakitori, which has inspired me to try to capture those flavours with the dish here. I really loved how every part of the chicken was used ...