Shiitake Mushroom

For the full effect, enjoy over a bed of rice with a pint of cold beer.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Yes, you can make shatteringly crispy imperial rolls by blasting them with heat in the oven or an air fryer.

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.

Chawanmushi, a Japanese savory, soupy custard, makes a wonderful first course, served either hot or cold.

Ozoni is the first soup of the New Year that Japanese people sip for good luck and good fortune.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

Give the humble eggplant the attention it deserves with a rich and spicy sauce.

With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this comforting pie is perfect for cold winter evenings.

Deep-fried tofu gets braised with shiitake mushrooms in soy sauce and Chinese wine for this easy dish.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. 

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light