AKABU sake from Iwate: which bottle to try first, how it tastes, and how Akabu Shuzo rebuilt in Morioka after the 2011 ...

Jikon sake from Kiyasho Shuzo in Nabari, Mie: the Zen meaning of 而今, its rice varieties, seasonal releases and how to buy it.

How preservation, Buddhism and the seasons shaped Edomae sushi, shojin ryori and wagashi, plus a 10-minute pre-meal routine.

Discover tofu misozuke, Japan's 800-year-old fermented tofu preserved in miso paste. Learn what it tastes like, its history ...

Himi udon is Toyama's hand-stretched, oil-free udon. Learn its 1751 origins, tenobe process, taste, and where to eat it.

Tatenokawa sake is from a Yamagata brewery making only Junmai Daiginjo since 2010. Its history, 1% Komyo, rice, and how to ...

Hundreds of Japanese dishes — regional specialties, street food, sweets and seasonal produce — all in one place. Find something you’ve never seen before.

Written in Japan from Japanese-language primary sources.

Styles, brands, brewing and how to drink.

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 ...

Welcome to the complete Fukushima food guide from Food in Japan. This is a prefecture where people line up for ramen at 7 a.m., eat soba with a green onion as chopsticks, and flavor sweets with a seed ...