The Shogoin Kabu is a celebrated symbol of Kyoto’s refined winter cooking. Known as one of Japan’s largest turnip types, this impressive crop is the base for highly value regional specialties, ...

However, in the modern world of global markets, even the finest Japanese food is confronted with an increasing challenge: how ...

Whether you are a long-time vegan or simply looking to cut down on meat while traveling, Japan now offers more opportunities ...

When you think of Japanese fruit, the strawberry is a true star. Among the many varieties, one name stands out for its ...

The Matsu, Take, Ume ranking is most commonly found on the menus of traditional Japanese restaurants, including those ...

Jyunenn botamochi (じゅうねんぼたもち) is a traditional sweet from Fukushima Prefecture. It is a type of botamochi, which is a round or oval rice cake made from a mixture of glutinous and non-glutinous rice.

If you want a real taste of Kyoto’s long food history, you must try Kujo Negi. This isn’t just a regular green onion; it’s a celebrated vegetable known for its unique sweetness and texture that almost ...

Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many ...