Shiroi Koibito is Hokkaido’s most famous souvenir: white chocolate cookies made by ISHIYA in Sapporo. Each piece sandwiches chocolate between two thin langue de chat biscuits. Launched in December ...

Sencha (煎茶) is Japan’s everyday green tea, known for its fresh aroma, gentle sweetness, grassy flavor, and balanced umami.

Sokujo sake brewing is the modern starter method using added lactic acid. Learn how it works, its history, and flavor.

Learn about Kani Kurimu Korokke: the technical skill of creamy béchamel, the crispy panko shell, health benefits of crab, and where to dine in Ginza.

Yamakujira nabe is a rich Japanese wild boar hot pot. Learn its miso-based flavor, Edo-era "mountain whale" history, and link ...

Taiyo no Tamago is Japan's most prestigious mango, a tree-ripened Miyazaki Irwin mango of 15 Brix or more. Learn its grades, ...

Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake. It is the thick ...

Toyama Black Ramen gets its name from a soup that is nearly pitch black. The color comes from dark soy sauce, and the flavor is just as bold as it looks. Why does the broth turn so dark? This article ...

Kumamoto ramen is a tonkotsu ramen style from Kumamoto Prefecture. Cooks blend pork bones with chicken bones, then finish each bowl with mayu, a black garlic oil. That combination sets it apart from ...

Melon pan is a Japanese sweet bread with a crisp cookie crust and a soft, fluffy center. It usually does not taste like melon. You can find it in bakeries, convenience stores, and supermarkets across ...

Kagawa is famous for udon, yet its food story runs deeper. One old dish carries a strange, catchy name. People call it Kankan zushi, a pressed sushi from Kagawa. Some also write it as Kankan sushi in ...

林饭（Hayashi rice）是日本最治愈人心的家常料理之一。它看起来有点像咖喱，但味道却完全不同。嫩牛肉与甜洋葱在光泽感十足的棕色酱汁中慢慢炖煮，浇在热米饭上。成品浓郁、温和，对许多 ...