There is so much comfort in digging into a bowl of soft rice complemented by other ingredients that are full of flavors and healthy. Another thing that I love about rice bowls is that they are highly ...

A father and son in Tokyo are continuing the centuries-old tradition of making tsukudani, a preserved Japanese food.

Today, it’s clam tsukudani: Two pots from 6 a.m. to 7 a.m., and two more from 7 a.m. to 8 a.m. They’ll cook other items in the afternoon, depending on the orders that come in from restaurants and ...