washoku

Takenoko: Bamboo Shoots in Japanese CuisineJAPAN LIFE | Jun 11, 2025

Getting to Know the Many Different Faces of Japanese FuCULTURE | May 28, 2025

Fu: Savoring the Tastes and Textures of Japan’s Traditional Vegan Wheat ProteinCULTURE | May 28, 2025

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

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

Japanese Soy Sauce Consumption Booming OverseasCULTURE | Apr 17, 2024

Super-Ager Food Historian Nagayama Hisao: Spreading the Gospel of Longevity Through Japanese CuisineJAPAN LIFE | Apr 11, 2024

“Kyōdo Ryōri”: Japan’s Best-Known Regional Cuisine RankedCULTURE | Dec 25, 2023

Over 60% of Japanese Eat New Year Foods, But Prefer Store-BoughtCULTURE | Dec 14, 2023

Japanese Seafood Culture: How to Fillet a Horse MackerelJAPAN LIFE | Nov 27, 2023

Shōsetsu (Lesser Snow)INSIGHT | Nov 22, 2023

Sushi Tops the Menu for Overseas Visitors to JapanINSIGHT | May 22, 2023

Japan’s Changing Diet: Rice Relegated to One Meal a Day and Affordability Wins over TasteINSIGHT | Jan 6, 2023

Rise and Shine with Japanese Breakfast Table MannersCULTURE | Dec 14, 2022

Potato Salad Tops Japanese Side Dish PollINSIGHT | Apr 20, 2022

Year-End “Toshikoshi” Soba Japan’s Most Popular Food for Special OccasionsCULTURE | Dec 24, 2021

“Nattō” Odyssey: Three Ways to Make Japan’s Famous Fermented Beans at HomeCULTURE | Oct 22, 2020

Nutrition and the Wisdom of Ethnic Cuisine: A Japanese Doctor’s PerspectiveJAPAN LIFE | Sep 11, 2020