Learn what moto means in sake brewing, how the shubo yeast starter works, and how kimoto, yamahai, and sokujo shape flavor ...

Igisu tofu is a chilled seaweed jelly from Ehime and Kagawa, made with igisu red algae and soybean flour. Learn its taste, ...

Japan is known around the world for its rich culinary heritage, including sushi, ramen, and premium wagyu beef. While ...

Taiyo no Tamago is Japan's most prestigious mango, a tree-ripened Miyazaki Irwin mango of 15 Brix or more. Learn its grades, ...

Discover Makunouchi Bento, Japan's most traditional assorted bento with rice, fish, egg, and pickles. Learn its history, ingredients, and where to buy it in Japan.

Open any bottle of premium sake, and you will see a number on the label. It often reads something like 60 percent or 50 percent. That figure points to rice polishing, one of sake’s defining steps. So ...

Discover Saga sake, a rich, gently sweet sake from Kyushu. Learn about Nabeshima, top breweries, local rice, flavor, food ...

Discover Kankan zushi, Kagawa's hammered pressed sushi made with sawara. Learn its taste, the wedge-and-mallet method, ...

Cherry season in Japan starts with a quiet surprise. Before the famous Sato Nishiki appears, another cherry arrives first. People call it Beni Sayaka, an early-season Japanese cherry from Yamagata.

Anago meshi is a Hiroshima specialty made with grilled conger eel over rice cooked in eel stock. It comes from the Miyajimaguchi area and became famous as an ekiben in 1901. People love it for its ...

Japan’s food scene is genuinely hard to summarize. Every region has its own flavors, ingredients, and history. This Japan food guide tries to make sense of it all. It covers eight major areas, from ...

Harako meshi is a traditional Miyagi rice dish from Watari Town. Cooks simmer salmon, use the broth to season the rice, then top it with salmon and ikura. People eat it mainly in autumn, especially ...