Japanese food

Maitake: Mushrooms with an Aroma and Texture to Make You DanceJAPAN LIFE | Oct 17, 2026

Matsutake Reigns Over Autumn Cuisine with a Luxury Price TagJAPAN LIFE | Oct 8, 2026

Sakuraebi: The Sparkling Delicacy of Suruga BayJAPAN LIFE | Sep 26, 2026

Kanpyō: The Versatile and Delicious Ingredient that Ties Japanese Cuisine TogetherJAPAN LIFE | Aug 9, 2026

Mizuna: A Satisfyingly Crunchy Leaf That Pairs with Any CuisineCULTURE | Jul 20, 2026

Asari: Plump, Umami-Rich Clams Best Enjoyed in Early SummerCULTURE | Jun 7, 2026

Kōya-Dōfu: A Traditional Preserved Food Bursting with TasteCULTURE | Jun 5, 2026

Hon-Mirin: The Tasty Seasoning That Lets Home Cooking Shine!JAPAN LIFE | May 31, 2026

Mitsuba: An Aromatic Leaf That Brings Color to Every DishCULTURE | May 30, 2026

From Spicy to Subtly Sweet: The Many Flavors of NegiCULTURE | May 24, 2026

Negi: The Green and White at the Core of Japanese CuisineCULTURE | May 23, 2026

Great Goma: Popular Japanese Dishes Made with SesameCULTURE | Apr 19, 2026

Goma: Flavorful Sesame an Indispensable Ingredient of Japanese CuisineCULTURE | Apr 18, 2026

Nanohana: A Brilliantly Colored and Flavorful Portent of SpringCULTURE | Mar 29, 2026

Japan’s Dried Fish Dishes: Whet Your Appetite with a Wide Variety of HimonoCULTURE | Mar 21, 2026

Himono: Enriching Japan’s Fish-Eating Culture Through PreservationCULTURE | Mar 20, 2026

A Humble, Filling Favorite: Dishes for Enjoying Gobō Every Day CULTURE | Feb 23, 2026

Gobō: At the Root of Hearty Japanese CookingCULTURE | Feb 23, 2026