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

the bold flavors and intricate dishes of the Hokuriku region. Koshihikari Rice pairs beautifully with the rich flavors of Echizen Crab from Fukui. It also serves as a foundation for the delicate ...

Bakke miso is a butterbur miso, a local condiment loved in the Tohoku region. “Bakke” means butterbur in the Tohoku dialect, and one theory is that the word originates from the Ainu word “spring ...

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 ...

When you crack open a menu at a Japanese izakaya, where do your eyes land first? Is it the colorful sashimi platter? Or perhaps the page filled with grilled yakitori skewers? However, you shouldn’t ...

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

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 ...