Fukujin zuke, the popular Japanese pickle. Learn what it is, its unique history, and why it's the perfect partner for ...

Himi Kanburi, a high-grade, fatty winter yellowtail caught using 400-year-old traditional methods in Toyama Bay.

Bakke miso is a butterbur miso, a local condiment loved in the Tohoku region. "Bakke" means butterbur in the Tohoku dialect.

Japan has a reputation for high prices, yet careful planning turns a dream trip into an affordable reality. You can enjoy ...

Miso Zuke (味噌漬け), a traditional Japanese technique for marinating and preserving food in rich miso paste. Explore its history ...

Saikyo Zuke, a traditional Japanese dish of fish marinated in sweet Saikyo miso. Learn its history & where to taste this Kyoto specialty.

If you’re a food lover visiting Japan, there’s one destination you absolutely cannot miss. However, you won’t find it listed in Michelin guide books or street food articles. You need to go underground ...

Japanese fried food relies heavily on frying oil. This oil can be costly and prone to rapid deterioration if not managed properly. However, Japanese chefs have developed time-tested techniques to ...

Kujira jiru is a traditional Japanese soup that holds a unique place in regional food culture. This hearty dish, made with whale blubber and seasonal vegetables, has a rich history tied to local ...

Japanese ramen isn’t just a meal. it’s more like a flavorful mosaic, each bowl stitched together with a tapestry of toppings that give every slurp its own personality. Take the melt-in-your-mouth ...

Trying local food can help an international student feel more at home in Japan. Many meals are simple, low cost and easy to find near schools or stations. Rice dishes, noodles and small side plates ...

When people think of Japanese food, they often picture sushi or ramen. But Japan has many local dishes that are lesser known, yet hold a special place in regional culture. One such dish is Shokkara ...