New York Magazine

All varieties of the mildly sweet and juicy fruit share a spectacular crunchiness, which makes them ideal for salads like this one.

Imperceptibly enriched with soy milk, tofu, and just enough miso to give it a slight, delectable tang.

Cucumbers and seaweed are ubiquitous in Japan, and ideal partners in a light, fresh salad.

Bambling took inspiration from her extensive collection of Japanese ceramics, incorporating aesthetic effects like red and green with touches of wintry white into the meal for a holiday flair.

Japan's beloved, sardine-like fish, pacific saury, makes an appearance in a puttanesca-like pasta.

Grapefruit anointed with Grand Marnier and yuzu zest makes a terrifically tart finish for a meal.

In the spirit of that sushi-bar staple oshitashi, this dish gets its heat from peppers and its refreshing cool from a stint in the deep freeze.

Burdock may look better suited to a game of fetch than a toss in the saute pan, but it has a deliciously earthy and subtly sweet flavor.

Less is more in this three-ingredient dish with incredibly balanced flavors.

If you don't have a large steamer, put one inch of boiling water in a large roasting pan. Invert a saucer in the bottom to support the fish plate, and cover with foil.

The chef uses this citrusy recipe for everything from slathering on toast to spooning over ice cream.