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.

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

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

Japan's drinks culture includes kissaten coffee, canned coffee, ramune and regional soft drinks. Explore non-alcoholic drinks you can find around Japan.

Nabeshima is an award-winning sake brand from Kashima, Saga. Learn its history, the 2011 IWC win, rice, taste, and how to ...

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 ...

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.

Shichiken is a Yamanashi sake brand founded in 1750. Learn how its sparkling and still sakes taste, what to try, and where to ...

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

Oita Wagyu (おおいた和牛) is a premium certification for selected Oita Bungo Beef from Oita Prefecture, on the island of Kyushu. It is not a separate breed. To qualify, the beef must reach meat quality ...