For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

Houba maki is traditional sweet from Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi in soft young ...

Hatogaya Sauce Yakiudon is a local specialty from Hatogaya in Saitama Prefecture, created in 2008 as part of a city ...

Yaki Udon is a flavorful stir-fried dish centered around thick, chewy udon noodles from Kokura in Kitakyushu City, Fukuoka ...

Tochi Mochi (栃もち) is a Japanese rice cake. It is special because it uses the “tochi” nut, also called horse chestnut. Tochi Mochi has special qualities which is usually less sticky than regular mochi.

Japan is a beautiful country and a highly coveted travel destination, renowned for its rich culture, stunning biodiversity, and intriguing architecture. Another favorite feature of Japan is the ...

The history of Taketsuru whisky began after the passing of Masataka Taketsuru and saw its first release in 2000 with the debut of “Taketsuru 12 Year Old Pure Malt.” At the time, Nikka’s blended whisky ...

Description: A quintessential summer dessert, kakigori is composed of meticulously shaved ice, traditionally anointed with a spectrum of flavored syrups. It stands as a symbol of Summer Japanese Food ...