Atsuko Ikeda

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Everything works so well together, it’s no surprise the katsu sando is becoming hugely popular outside of Japan.