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.

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

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

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

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 ...

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 ...

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.

Loin Another part of the pork that they often use in making Katsudon is the loin. It is the meat on the back of the pork or the shoulder area. Pork loin also has a lot of fat outside. With this in ...