cuisine

Kaku Masayoshi Misen: Nagoya’s Addictively Fiery Taiwan Ramen in Kanda and Shinbashi INSIGHT | Jun 4, 2025

Kan2ya: A Direct Descendant of Yokohama’s Original “Iekei” Ramen in KamataINSIGHT | Jun 4, 2025

Aoshima Shokudō: “Shōga-jōyu” Ramen from Nagaoka, Niigata, in AkihabaraINSIGHT | Jun 4, 2025

Mensōan Sunada: Handmade Noodles and Rich Chicken Broth from Shirakawa, FukushimaINSIGHT | Jun 4, 2025

Nagao Chūkasoba: A New Take on Aomori’s Tsugaru “Niboshi” Ramen in KandaINSIGHT | Jun 4, 2025

Ōshima: The Flavor of Sapporo’s Famed Miso Ramen in EdogawaINSIGHT | Jun 4, 2025

Mille-feuille, Skewers, and Parfaits: New Takes on Seafood Bringing Diners Back to the TableJAPAN LIFE | May 18, 2025

Silk Road Murat: A Hidden Gem of Uyghur Cooking in Southern SaitamaJAPAN LIFE | Jan 23, 2025

Tokyo Wine Blending the Flavors of Sea and SoilJAPAN LIFE | Jan 20, 2025

Satsumaimo: Sweet Potatoes Here, There, and EverywhereCULTURE | Dec 24, 2024

Takoyaki Sushi? Overseas Eateries Show Versatility of Japanese Food INSIGHT | Nov 28, 2024

JR’s Fall 2024 “Ekiben” Line-up and a Look at the Boxed Train Meal Hall of FameJAPAN LIFE | Nov 19, 2024

Japan’s Five Big “Ramen Alleys” Put Premium Bowls in Easy ReachJAPAN LIFE | Nov 7, 2024

On the Hunt for High Cuisine: New Book Explores Japan’s Wild Game SceneCULTURE | Aug 28, 2024

Tokyo’s “Must Eat” Ramen: Essential Bowls in Japan’s Fiercest Noodle MarketJAPAN LIFE | Jul 19, 2024

Black Gold in a Bottle: Kagoshima’s Kurozake Packs Umami PunchCULTURE | Jun 27, 2024

A Century of Dining and Drinks: Tokyo’s Oldest “Izakaya” Are Deliciously Charming CULTURE | Jun 21, 2024

Bringing “Kōji” to the Dining Table: Recipes Ready in Half a DayJAPAN LIFE | Jun 13, 2024