What is Kanboshi Daikonni? Read about Gifu's traditional cold-dried radish, its history as a winter survival food, and how the freezing process works.

Learn about Sagohachi duke, a delicious Japanese pickle made from koji. We explain its history and a cafe to try it in Fukushima.

The Shogoin Kabu is a celebrated symbol of Kyoto’s refined winter cooking. Known as one of Japan’s largest turnip types, this impressive crop is the base for highly value regional specialties, ...