Nugget-sized chunks of chicken with the texture of real meat have been grown in a lab for the first time. Japanese scientists ...

At a lab in Tokyo, a machine that looks nothing like a chicken might just be the future of poultry. Cultured meat is already ...

This dish is so common in Japan that they have special oyakodon pans, large enough for one serving. If you don't have dashi bags (which look like tea bags), use 200ml unsalted chicken stock for ...

Shichimi togarashi (often shortened to just shichimi) is Japanese seven spice powder that contains, among other ingredients, chilli powder, which will give a hint of heat to the chicken nuggets ...

The chicken nuggets will be going boldly where none have gone before. It will be the first time for an original product from a Japanese convenience store to soar into space, according to Lawson.

Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo. This recipe is based on the Fried Chicken Karaage served at RAMEN ...

based on traditional Japanese cooking techniques! Featured recipes: (1) Matsukaze Chicken Loaf (2) Vinegared Lotus Root. 1. Combine the ground chicken with salt and flour and mix until it becomes ...

Chef Saito continues to teach us about traditional Japanese kaiseki set course meals ... To make the manju filling soboro, add the ground chicken, sake, mirin and soy sauce to the pot, and ...

A type of half-moon shaped Japanese dumplings, this recipe uses chicken filling Ingredients 1 skinless chicken breast, roughly chopped 2 spring onions, roughly chopped 2 garlic cloves, crushed 2.5 ...

This popular Japanese chicken katsu curry is easy to make for a low-cost midweek meal. You can prepare the curry sauce in advance, and the strips of chicken are quick to coat and fry up into hot ...

Mitsubishi Corp. will withdraw from Kentucky Fried Chicken’s operations in Japan, ending its more than half-a-century partnership since the U.S. fast-food giant’s arrival in 1970. The trading ...

It’s a must-try. The key is twice cooking the chicken to create the crisp outer coating. Velvety Japanese mayo, available from your local supermarket, is perfect to serve alongside this dish.