For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Houba maki is traditional sweet from Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi in soft young ...

Hatogaya Sauce Yakiudon is a local specialty from Hatogaya in Saitama Prefecture, created in 2008 as part of a city ...

Yaki Udon is a flavorful stir-fried dish centered around thick, chewy udon noodles from Kokura in Kitakyushu City, Fukuoka ...

Tochi Mochi (栃もち) is a Japanese rice cake. It is special because it uses the “tochi” nut, also called horse chestnut. Tochi Mochi has special qualities which is usually less sticky than regular mochi.

Japan is a beautiful country and a highly coveted travel destination, renowned for its rich culture, stunning biodiversity, and intriguing architecture. Another favorite feature of Japan is the ...

Origins in the Heian Period The history of miso soup is intrinsically linked to the development and spread of miso itself in Japanese culture. The earliest documented appearance of the word “miso” ...

Before you attend a tea ceremony yourself, let’s look at the basics of this traditional practice. Sado is the Japanese tea ceremony, also known as cha-no-yu or chado, the Way of Tea. It is a ...

Abura Soba is a type of ramen believed to have originated from shops in Tokyo’s Kokuritsu (National) City or in Musashino. Its history dates back to the 1950s and it was popular in the Tama area of ...