Yu Hayami joins the chef as we learn about Japanese home cooking. 1. Devein the shrimp and cut into 1cm-thick pieces. Tear the shiso leaves into small pieces. Cut and coarsely dice the myoga.

The network of indoor farms will use the Square Roots IP and modular farming platform to grow specialty crops.

Kaisendon is a colorful Japanese dish featuring fresh sashimi over rice. Master the art of zuke, as Chef Rika shows us how to ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...