Make It at Home

Dishes visitors to Japan love and everyday Japanese home cooking, adapted from recipes published by Japanese makers and cooks, with notes on US ingredients.

Tamago Sando: The Japanese Convenience-Store Egg Sandwich at HomeHow Kewpie, the Japanese mayonnaise maker, builds a tamago sando: thin square bread, eggs boiled 13 minutes, yolks mashed, whites chopped.
Tempura and Tentsuyu: How Japan Does ItJapanese flour makers explain tempura batter: cold water, soft flour, barely mixed. Plus frying temperatures by ingredient and a 5:1:1 tentsuyu.
What "100% Buckwheat" Soba Means in JapanJapanese rules let soba contain wheat. What the fresh and dried noodle rules say, juwari vs. nihachi, gluten, buckwheat allergy and how to cook dried soba.
Onigiri Isn't Made with Sushi RiceJapanese onigiri is plain cooked rice shaped with salted hands, not vinegared sushi rice. What Japanese sources say, plus a basic salted onigiri recipe.