Practice makes perfect. For more than 15 years, Don Ojiri of Halawa repeatedly made the Japanese savory custard called chawan mushi, until it became known as his signature dish. His recipe brings ...

Chawan has been coping with disability since the age of three, undergoing numerous surgeries and treatment journeys. Despite facing lower-body paralysis, she regained mobility through surgeries and ...

When you hear someone speak of a teahouse, what probably comes to mind is an arched-roof building and ornate tables and chairs with intricately drawn Oriental paintings. Chawan Tea co-owners Kim Lee, ...

Soak mushrooms in hot water for 30 minutes, cut off and discard stems and simmer the caps in a small saucepan with 1 tablespoon of soy, a little of the soaking water and the sugar for 8-10 minutes.

David Chang's book Momofuku reveals the wildly creative New York City chef's adoration for Asian flavors, as in this steamed Japanese egg custard with mushrooms and crabmeat.

Chado, the Japanese “way of tea,” brings together many of the most iconic elements of Japanese culture. The ritual evokes the image of a figure kneeling upright on a tatami mat, preparing matcha with ...

Tilak Chawan is committed to serving those in need. In fact, it seems to be his life’s work. After living in a Bhutanese refugee camp in Nepal for 23 years (most of his young life), Chawan knows the ...