food

The Pleasures of Katsu Curry: From the Original Dish to “Neo Katsu”CULTURE | Dec 18, 2024

WasabiJAPAN LIFE | Dec 10, 2024

Sake as International PhenomenonCULTURE | Dec 2, 2024

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

Dive into “Takoyaki” History and Culture at Dōtonbori Kukuru Konamon MuseumTRAVEL | Nov 14, 2024

Rice Shortages in Japan: Ongoing Cuts to Production at FaultINSIGHT | Nov 11, 2024

Japan’s Top Three Spices: Pepper, Ginger, and WasabiCULTURE | Oct 31, 2024

Disaster Dining: Taste Testing Japan’s Emergency FoodsNEWS | Sep 10, 2024

Summer Vacation Woes: Three in Four Japanese Parents Worried About Children’s Meals JAPAN LIFE | Aug 29, 2024

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

Wagyū Beef: Survey Shows Market Tastes Shifting from Marbled to Lean MeatJAPAN LIFE | Aug 1, 2024

“Shichimi”: The Japanese Seven-Spice Blend with a Long HistoryJAPAN LIFE | Jul 29, 2024

Fermented Favorite: Japan’s “Nattō” Exports ExpandINSIGHT | Jul 23, 2024

Japan Reaches Food Waste Reduction Target Eight Years EarlyINSIGHT | Jul 19, 2024

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

Fukuoka Soul Food: Exploring Ichiran Ramen’s Popularity TRAVEL | Jul 10, 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