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, ...

However, in the modern world of global markets, even the finest Japanese food is confronted with an increasing challenge: how ...

Whether you are a long-time vegan or simply looking to cut down on meat while traveling, Japan now offers more opportunities ...

Discover Amaou strawberry, Fukuoka's premium "King of Fruits." Learn about this large, sweet, and vibrant red Japanese ...

The Matsu, Take, Ume ranking is most commonly found on the menus of traditional Japanese restaurants, including those specializing in sushi, unagi (eel), tempura, and soba noodles. It is used to name ...