food

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

Dining In is the New Dining Out in Japan as Food Prices Continue to RiseJAPAN LIFE | Oct 8, 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

Rice Shortages Drive Japan’s Food Self-Sufficiency to Record LowINSIGHT | Aug 23, 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

Exploring Wagyū: A Guide to Buying and Preparing This Magnificent MeatCULTURE | Jun 27, 2026

Nukazuke: Delicious Tangy Pickles, Good and Good For YouCULTURE | Jun 24, 2026

Japan’s Rice Consumption Sinks to Lowest Level in Seven YearsINSIGHT | Jun 11, 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

Japanese Still Crave Freshly Cooked White RiceCULTURE | Jun 1, 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

Japan’s Prepared Side Dish Market Grows 50% Over 20 Years, as Consumers Opt for ConvenienceINSIGHT | May 20, 2026