Tottori gyukotsu ramen is a rare beef bone ramen from western Japan. Learn its taste, postwar roots, and where to try it.

Kaze no Mori: unpasteurized junmai sake from Nara. History, natural fizz, hard water, Akitsuho rice, 807/657/507 and where to ...

Tofu, natto, yuba and other soybean foods are central to Japanese cooking, along with egg dishes such as tamagoyaki.

Nyuzen Brown Ramen is a B-grade shrimp miso ramen from Toyama. Learn its history, flavor, ingredients and current ...

Yuki Usagi is a large white strawberry from Karatsu, Saga. Learn why it stays pale, how it tastes, its season, and how it ...

One bottle is lightly cloudy and velvety. Another is dry, with aromas the brewery compares to pink grapefruit. A third rests in whisky casks, and the brewery describes maple and vanilla-like notes.

Hatsukoi no Kaori is a rare Japanese white strawberry with a sweet aroma. Learn why it stays pale, its taste, and where to ...

Pearl White is a Japanese white strawberry from Nara, registered as Iroha-001. Learn its taste, season, price, and how it ...

Kokuryu is the Fukui brewery that helped bring daiginjo to market in 1975. Learn its history, aging, Kuzuryu, and key bottles ...

Isojiman is a Yaizu, Shizuoka brewery founded in 1830. Learn about its Tojo rice, Oi River water, cold brewing, and key ...

Himeshima kuruma prawns grow in seawater ponds on an Oita island. Learn their taste, season, raw-eating safety, and where to ...

Okonomiyaki is a savory griddled pancake and takoyaki are batter balls filled with octopus, both closely tied to Osaka and Hiroshima. Explore regional styles and toppings.