Tai Chazuke Ureshino is made by placing fresh sea bream marinated in the family's traditional sesame sauce on hot rice and ...

Sasa zushi is a traditional local sushi from Niigata Prefecture and Nagano Prefecture, recognized as one of Japan's top 100 ...

Tanabata Houtou is a seasonal variation of houtou, a traditional noodle soup from Yamanashi Prefecture for Tanabata Festival.

Japan's summer brings high temperatures and humidity. Japanese culinary traditions evolved to offer taste satisfaction and ...

Nikka Taketsuru is a vatted pure malt whisky made by blending malt spirits from two of Nikka’s distilleries: Yoichi and ...

Sasanishiki rice, once as admired as Koshihikari, was beloved in many Japanese households. Its sophisticated flavor and exceptional capacity.

Harikoshi Manjyu is a humble yet beloved local dish from Nagano Prefecture, known for its unique texture, savory flavor, and deep ties to rural life in Japan. Often enjoyed as a simple snack by ...

Imo kenpi (いもけんぴ) is a traditional Japanese sweet snack made from thinly sliced sweet potatoes that are deep-fried and then coated in a sugary glaze. Crispy on the outside and slightly chewy on the ...

Datemaki sushi is a unique and flavorful twist on traditional Japanese sushi, known for its sweet, rolled omelette that wraps around sushi rice and fillings. Especially popular in Choshi, this ...