Navy curry
Japan's take on curry delivers spice, a little sweetness, and all-round comfort.
Braised tofu and winter melon
A humble, soul-warming dish.
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Okonomiyaki with sticky soy pork belly
The best pancake ever.
Sokyo’s guide to making nigiri
Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.
On the pass with Kitak Lee, Yoko Dining
The chef on making the move to Brisbane, the best variety of Japanese noodles and the hardest dish to master in his kitchen.
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Takashi Murakami: how I eat
The Japanese artist on finishing art during a typhoon, working with Marc Jacobs and decorated burgers.
Japanese egg sandwiches
The perfect companion for a summer picnic.
Udon with pipis and sake
A simple dish that's rich, savoury and made special by the inclusion of pipis.
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Sokyo’s guide to making chirashi zushi
Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.
Wasabi
Visiting Wasabi – which is cantilevered over the Noosa River – is almost like entering the mythical Japanese floating world of Ukiyo.