Elyse Inamine
Recipes
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Recipes
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Recipes
Japanese Fluffy Pancakes
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.
Culture
The Lahaina Wildfires Changed Everything. These Chefs Are Still Showing Up
Chefs Kyle Kawakami and Mark “Gooch” Noguchi share experiences on the front lines and how food is key to rebuilding community
Restaurants
How a Restaurant Family Celebrates Chinese New Year
The tight-knit crew behind LA’s beloved restaurant Chifa pulls inspiration from their Chino Latino roots for a festive feast.
Shopping
6 Essential Pizza Tools, According to a Pop-Up Pizza Expert
The chef behind LA’s popular Brandoni Pepperoni will help you make the best pies of your life.
Editors' Picks
The Best Ways To Eat Your Seaweed
From burgers to hot sauce, there’s a whole world of seaweed snacks out there.
Cooking
How—and Why—to Incorporate More Seaweed Into Your Cooking
Learn the difference between kombu, nori, and hijiki, and how to properly incorporate different types of seaweed into your recipes.
Cooking
How to Make Spam Musubi Without a Mold
Soy-slicked luncheon meat with sticky white rice and crisp nori. What could be better?
Cooking
How to Make the Best Broth, According to an Expert
Turns out there’s more to great broth than throwing a bunch of scraps into a pot.
Cooking
Everything You Need to Know to Make Hot Pot At Home
The method (and the madness) behind our favorite way communal, choose-your-own-adventure meal.
Cooking
The Perfect Cocktail Party Menu for Every Kind of Holiday Hang
A low-key gathering. The day-after brunch. Family fun. Whatever you're up to this year, we've got drinks and snacks for that.
Culture
This Bento Lunchbox Finally Convinced Me to Bring Leftovers to Work
I thought I hated packing lunch, but maybe I just hated ugly lunchboxes.
Restaurants
The Chef Who Embodies Hawai'i’s Past, Present, and Future
Sheldon Simeon wants you to pay attention to the islands.
Shopping
These Tiny LED Grow Lights Keep My Houseplants Alive and My Sanity in Check
No natural light, no problem!
Restaurants
Can Takeout Be Less Terrible for the Environment? This Chef Thinks So.
At Oyster Oyster, chef Rob Rubba is reimagining takeout, one to-go container and growler at a time.
Culture
If You’re a Kewpie Mayo Loyalist Like Me, You’ll Love This Sesame Dressing
It’s tangy, nutty, and super versatile.