Japanese food has such a rich and structured history that you rarely see chefs going out on a limb to mix European influences in with their food. However, Chef Tomohiro Urata of New York City’s MIFUNE ...
A bowl of nikujaga, or Japanese beef stew. - Kozaru/Shutterstock Nikujaga consists of thin slices of beef (or pork in Eastern Japan), as well as potatoes, onions, and vegetables. Some include carrots, ...
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