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 ...

Nancy Singleton Hachisu checks on her pickling containers. Photo: Kenji Miura (The original image is no longer available, please contact KCRW if you need access to the original image.) Making miso.

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 ...

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 ...

There is nothing like the crispy seared skin of salmon to augment the rich flavor of the meat. This preparation is made particularly appealing by the luscious little Olympia oysters from Washington ...

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 ...

Peel and section the grapefruit, and remove the membranes and seeds. Cut the fruit into triangular wedges. Cover and chill. Mix 1/4 cup of the lime juice, the zest and soy sauce in a small bowl. Just ...