Charles Namba is the chef and co-owner of Tsubaki and Ototo, a modern izakaya and its next-door sake bar, in Los Angeles. He grew up eating the Japanese dumplings gyoza. “It’s always been around ...

Whatever you cook, Mary Patout can make it better with her condiments — mustards, micro-greens and myriad sauces — which bring magnificent flavors to the plate. She invited me to cook with her at her ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Across Japan, folksy ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

In a bowl, combine all ingredients except one tablespoon of sesame oil, the gyoza wrappers, ponzu and chili oil. Knead and turn with your hands until the ingredients are well mixed and sticky. Place ...

Rie McClenny grew up in southwest Japan with family members who not only loved to cook but, as the owners of a tea room and cafe in their small seaside city, were pretty good at it. The simple, ...

Asian food is incredibly popular in the U.S., with various Asian restaurants operating throughout the states. Despite the racially charged smear campaign against Chinese food that began in the 1960s ...

What dish represents the restaurant, and why? The weekends-only gyoza is the best in Southern California: juicy pan-fried pork dumplings made with from-scratch skins and filled with juicy meat.