A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.
Custardy on the inside, crispy on the outside, okonomiyaki are the ultimate comfort food.
Many were farmers, coerced to work the land in the camps. The food was meant for the incarcerated but administrators sold it on the open market.
The mushrooms are tossed in a bright citrusy marinade made with yuzu juice and yuzu kosho.
Blue Seal ice cream was launched after World War II for American soldiers in Okinawa, Japan. Today, its fusion of tastes is loved by locals and tourists alike.
Here's a local and seasonal spin on a traditional Japanese dish. Local acorn squash and local beer make this tempura especially Indiana.
There are plenty of greens available this time of year. Do something interesting with them by adding Asian flavors.
Bring out the best in your baby bok choy with this garlic and sesame-infused dish.
If you’re a fan of Thai and southeast Asian food, you know that fish sauce is a key ingredient to many dishes.
Your long beans and spinach will be shocked—and blanched—when you prepare these two sesame-flavored side dishes.
Earth Eats is exploring some Asian-inspired flavors today with recipes for two side dishes and some inspiration to try something new in the garden this year.