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 ...
Written in Japan from Japanese-language primary sources.
Styles, brands, brewing and how to drink.
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 ...
On a cold day in Japan, you may notice an oden display near a convenience-store register. Inside sit daikon, eggs and a few unfamiliar fish cakes, meaning savory fish-paste products rather than ...
寿司職人が小さなシャリを握り、つややかな魚の切り身をのせ、はけで一度だけタレを塗ります。そして、できあがった一貫が目の前に置かれます。この短い流れが、 江戸前寿司 の魅力を ...
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