Maori Murota

Oden, a hearty Japanese winter stew, has a little bit of everything—fried tofu, eggs, fish cake, and boiled potatoes.

Thinly sliced duck breast seared with leeks starts this beautiful bowl of noodle soup called kamo soba.

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This quick and flavorful curry udon gets its flavor from Japanese curry sauce mix.

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze.

This recipe for salted salmon is excerpted from Maori Murota’s Tokyo Cult Recipes. The method, called shioyaki, can be adapted to fish collars as well.