Yu Hayami joins the chef as we learn about Japanese home cooking. 1. Devein the shrimp and cut into 1cm-thick pieces. Tear the shiso leaves into small pieces. Cut and coarsely dice the myoga.

Tatsuya and Shino are a couple and cooking experts who continue to offer ideas in ways that only a team can. They met at a food-related company in 2017 and hit it off right away. After a while ...

Chef Raheem Sealey, famous for his time in the kitchen at KYU and his beloved barbecue spot Drinking Pig, has found his way ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals ... grated wasabi, benitade and shiso leaves. 1. Cut the tuna and sea bream into bite-size pieces.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...

Soon chefs at home began cooking Italian food, swapping in local ingredients like shiso (a substitute for then hard-to-find basil). The term itameshi, a portmanteau of Italy and the Japanese word ...

The moment you step into Shiso, you are transported to a world that artfully blends the aesthetics of Balinese and Japanese design. The restaurant features a warm palette of greens, browns, and greys, ...