Adzuki Bean Porridge (Zensai)

A Japanese dessert of adzuki beans and mochi. (By Adapted from EN Japanese Bistro)

Ozoni Soup

A soothing Japanese soup that takes center stage during New Year’s. (By Adapted from EN Japanese Bistro)

Sashimi with Soy Sauce, Sesame Seeds, and Chives

Celebrate top-quality, fresh fish with this dish. (By Adapted from Wayne Nish)

Basic Sweet Mochi (An Mochi)

Perfect for wrapping around ice cream. (By Kate Ramos and Aida Mollenkamp)

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang. (By Adapted from David Chang)

Baba Ghanoush

This smoky eggplant dip is a pita chip’s best friend. (By Kate Ramos)

Pickled Ramps

A different kind of pickle, made from wild leeks. (By Adapted from David Chang)

Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream (By Kate Ramos and Aida Mollenkamp)

Toasted Mochi in Seaweed (Norimaki Mochi)

Mochi sprinkled with soy sauce and wrapped in seaweed. (By Aida Mollenkamp)

Toasted Mochi in Soybean Flour (Kinako Mochi)

Toasted mochi are rolled in a sweet, nutty coating for something between marshmallows and morning cereal. (By Aida Mollenkamp)

Eggplant Parmesan

Caprese salad meets crispy fried eggplant. (By Kate Ramos)

Creamy Carrot Casserole

With browned breadcrumbs for crunch. (By Amy Wisniewski)

Celery Root and Squash Gratin with Walnut-Thyme Streusel

Ring in fall with this seasonal gratin. (By Amy Wisniewski)

Chile-infused condiments bring out the flavors in Japanese food. (By Aliza Green)

Togarashi-Spiced Pumpkin Seeds

Flavored with Japanese chiles. (By CHOW Food Team)