Hanetsuki gyoza is perhaps one of the most widely recognized Japanese foods in the world. But few know that before becoming a popular staple in ramen shops across the globe, gyoza were the literal embodiment of the famous saying often dubiously attributed to Hippocrates: "Let food be thy medicine and medicine be thy food.”
Inari sushi is one of Japan's most recognized foods. There are numerous recipes available, each reflecting the regional traditions and individual preferences of the cook who made it. The version I am sharing here draws on the countryside sushi traditions of Kochi Prefecture, where yuzu citrus is folded into the rice alongside the traditional seasonings. It is a subtle addition, but a precise one — and it changes everything.
La Ribollita — Tuscan minestrone soup — is the cornerstone of "cucina povera" (peasant cooking), originating from the practical necessity of rural life where nothing was allowed to go to waste. Its humble beginnings reflect a time when the resourcefulness of turning simple, seasonal staples like cannellini beans, kale, and day-old bread into sustenance was as much about survival as frugality.
僧侶直伝 おいしいごはんの炊き方 In the West, steamed rice is often treated as an afterthought—a filler side dish to support the “main event.” But in Shōjin Ryōri, short-grain Japanese rice is the foundation. It is the canvas upon which the meal is painted.…
For years, I made traditional polpette—first in my family's kitchen, then professionally at Hearth and Insieme Restaurants in Manhattan under Marco Canora, who had learned his technique from Fabio Picci at Cibreo in Florence. Those meatballs were legendary: fall-apart tender, deeply savory. The challenge was recreating that same texture and depth of flavor without any animal products. Not "pretty good for plant-based." Actually good.
Unlike the astringent hachiya variety, fuyu persimmons are eaten firm and crisp, their texture reminiscent of apple yet more delicate. The sweetness is gentle, almost honeyed, with subtle notes of apricot and date. Paired with rich sesame cream—goma (ごま), a cornerstone of temple cuisine—the dish achieves chōwa (調和), a harmonious balance, via an unusual pairing.
This isn't another "quick tomato sauce" recipe with shortcuts and substitutions. This is my grandmother's, my nonna's. That is to say it is the ONLY one. And that is what everyone should and does say about their nonna's salsa di pomodoro. And everyone would be right.
This traditional flatbread recipe is almost austere in its simplicity: soft wheat flour, lard (or olive oil in some coastal areas), water, and salt. Some recipes—like this one—include a small amount of baking soda for slight leavening, but many skip even that. The dough is rolled thin, cooked quickly on a terracotta griddle called a testo (now usually cast iron), and served warm, either as an accompaniment to the meal or stuffed with a variety of fillings and enjoyed as a complete meal on its own.