cuisine

Japanese Matcha Taking the World by StormINSIGHT | Mar 16, 2026

Fugu: Japan’s Seafood Delicacy with a Dangerous ReputationCULTURE | Mar 9, 2026

Udo: A Crispy Japanese Vegetable That Signifies SpringCULTURE | Mar 6, 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

February’s Wagashi: Kōbai, the Deep Red Plum that Heralds SpringCULTURE | Feb 22, 2026

January’s Wagashi: FukinotōCULTURE | Feb 22, 2026

Nerikiri: Artistic Confections for Enjoying the Changing SeasonsCULTURE | Feb 22, 2026

Satsumaimo Dishes to Satisfy Your Sweet ToothCULTURE | Feb 18, 2026

Satsumaimo: From Food Shortage Essential to Sweet TreatCULTURE | Feb 13, 2026

Big Spending on a Big Fish: ¥510 Million the Winning Tuna Bid at Toyosu New Year AuctionINSIGHT | Jan 26, 2026

Kuzu: An Ancient Root Starch, a Modern Focus on Health BenefitsCULTURE | Nov 22, 2025

Kamakura Kitahashi: Quality Coffee and Soba in a Century-Old SettingTRAVEL | Nov 18, 2025

Modern Twists on Nattō, Japan’s Traditional Fermented FoodCULTURE | Nov 3, 2025

Nattō: Japan’s Sticky, Pungent, and Highly Divisive Fermented FoodCULTURE | Nov 2, 2025

Making Healthy Hijiki a Part of Your DietCULTURE | Oct 28, 2025

Heat Wave: Hot Sauce Bar Tokyo Bringing Artisan Flavors to JapanJAPAN LIFE | Oct 25, 2025

Classic Kansai Noodles: Osaka’s Venerable Legends and Hot New Offerings for Ramen FansJAPAN LIFE | Sep 29, 2025