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 ...

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 ...

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

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 ...

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 ...