Japanese Culinary Wellbeing

Naoko Takei on mindful cooking that spark joy with a traditional Japanese claypot.

Chung talks about the fermentation magic of Japanese food and its wellbeing features.

A daughter on navigating healing whilst cooking with her Japanese mother.

Yoshihiro Imai invokes the nourishing beauty of  plants and herbs while cooking in this restaurant located between two of Kyoto’s most famous temples.

Soy is at the heart of Japanese cuisine offering different ways to use it to highlight its benefits. 

Rice, a staple of Japanese cuisine, serves as a foundation for balanced nutrition and wellbeing.

This ancient ingredient epitomizes umami in Japanese cuisine.

A miso "cream" sauce made from cashews, along with a shot of soy, makes for a special vegan stew.

Green beans get a bold and nutty flavor from green beans, with an assist from soy sauce, mirin, and sesame oil.

It's one-pot comfort: An easy-to-make noodle dish in a dashi broth boosted with soy sauce.

A vegetable miso soup with origins in Buddhist temple cuisine features robust flavor in part from usukuchi shoyu, light-colored soy sauce.

These delicious (and handy!) soft-boiled eggs are steeped in a soy sauce marinade.