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

Dorayaki is a Japanese sweet made by sandwiching anko, or sweet red bean paste, between two soft, round cakes. The cakes contain flour, eggs, sugar, and often honey, giving them a moist texture and ...

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

Japanese soy sauce, otherwise referred to as “shoyu,” is a pivotal fermented condiment that cooks regard as a fundamental element of Japanese culinary culture. This condiment is not merely a dipping ...

Tohoku food is one of Japan’s best-kept secrets. Tucked into the northeastern corner of the country, this region of six prefectures shaped by harsh winters and rugged coastlines has produced a cuisine ...

When most people picture Japanese breakfast, they imagine something quiet, balanced, and distinctly different from the bacon-and-eggs plates common in Western countries. That image is not entirely ...

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

Kan-zukuri is the traditional practice of brewing sake during the coldest months of the year. The cold does real work here. Low temperatures slow fermentation, keep it stable, and hold unwanted ...

種類・銘柄・造り方・飲み方を紹介します。 日本酒の種類→ 日本酒の銘柄→ 日本酒の産地→ 日本酒の造り方→ 日本酒の飲み方→ 日本の一次資料（日本語）に基づき、日本で執筆しています ...

Bornとはどんな日本酒？ Bornは、福井県鯖江市の加藤吉平商店が造る日本酒ブランドで、蔵元は1860年に酒造りを始めました。造るのは純米酒だけで、すべての銘柄を氷点下の温度で熟成させてから販売しています。親しみやすい純米55から、精米歩合20%まで磨いた米で造る看板銘柄の超吟まで ...

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