Food and Drink

Japanese Seafood Culture: How to Fillet a Horse MackerelJAPAN LIFE | Nov 27, 2023

[Event Announcement] Sabakeru: Sustainable Seafood Culture from the Japanese Kitchen, Nov. 29, TokyoJAPAN LIFE | Oct 12, 2023

Tokyo’s Kitchen: Tsukiji’s Outer Market Enjoying Renewed PopularityJAPAN LIFE | Jun 16, 2023

Flash-Freeze “Nigirizushi”: A Promising Sushi TreatJAPAN LIFE | Apr 21, 2023

“Asazuke” Tops Ranking of Japan’s Favorite PicklesJAPAN LIFE | Mar 9, 2023

Restaurant La Senegalaise: A Haven of Senegalese Cooking in Central SaitamaJAPAN LIFE | Jan 31, 2023

“Imagawayaki” or “Ōban’yaki”: The Many Names of A Popular Japanese Winter SweetJAPAN LIFE | Jan 26, 2023

Introducing Uzbek Home Cooking to Japan at Samarkand Terrace in Takadanobaba, TokyoJAPAN LIFE | Jan 6, 2023

“Osechi Ryōri”: Japan’s New Year CuisineJAPAN LIFE | Jan 2, 2023

Japanese Craft Gin: Kyoto Distillery’s Ki no Bi Blends Storied Water and Local BotanicalsJAPAN LIFE | Dec 6, 2022

Once Shunned Norwegian Imports Now Dominate Japanese Mackerel MarketJAPAN LIFE | Nov 22, 2022

Discriminating Tastes: A Look at Japan’s Many Snow Crab BrandsJAPAN LIFE | Nov 4, 2022

Unagipie: Hamamatsu’s Iconic “Eel” SnackJAPAN LIFE | Nov 4, 2022

Bringing Joy Through Chilean Cuisine at Casa de Eduardo in Shin-Nakano, TokyoJAPAN LIFE | Oct 21, 2022

Japan’s Most Popular Types of SeaweedJAPAN LIFE | Oct 7, 2022

Aomori Sweet Spot: Hirosaki Apple Pie Guide Map Leads Visitors on Delicious AdventureJAPAN LIFE | Sep 16, 2022

The Cheery Cakemaker of HakodateJAPAN LIFE | Aug 5, 2022

Head or Tail?: Japan’s Favorite Snack “Taiyaki”JAPAN LIFE | Jul 15, 2022