That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

That beautiful leaf, artfully placed under your toro (tuna belly) sashimi, isn’t just the Japanese equivalent of an old-school sprig of parsley. It’s a captivating herb that’s sort of cinnamon-y, sort ...

Native Californian Nancy Singleton Hachisu has been living with her family for 26 years now in rural Saitama, Japan, where she heads their local prefecture’s Slow Food convivium. As a follow-up to her ...

Learn how to make Miso Dengaku, a Japanese eggplant dish with tender roasted eggplant and a glossy sweet-savory miso glaze.

Add Yahoo as a preferred source to see more of our stories on Google. Learn how to make cold shiso pesto pasta, a refreshing summer dish that combines aromatic perilla leaves with a creamy, umami-rich ...

Anyone with a garden knows that when Japanese shiso (Perilla frutescens var. crispa) grows, it really grows. But having an abundance of shiso is the best kind of problem: Just make yourself a batch of ...

In Japanese, “ooba” means “big leaf,” a name that indicates its size as leaves can be up to 7 inches in width. Ooba is another name for shiso, a staple in Japanese cuisine, and is available as green ...

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Cost is $10, which includes samples and recipes, and must ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. I have been cooking scallops in one way or another for years. My first efforts were borrowed from my mother, who ...

Most diners will be familiar with Japanese shiso (Perilla frutescens var. crispa), whether on sashimi platters, as tempura or tightly rolled in a pork belly skewer at a yakitori joint. However, it’s ...

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