Okonomiyaki is a unique dish amongst Japan's culinary roster, and two of the country's most famous cities boast a unique type of okonomiyaki that has ignited a bit of a (friendly) rivalry.
Japan’s geography is often associated with two major features: the jagged peaks of rolling mountain ranges and the pristine waters of deep blue oceans.
In the vibrant tapestry of Japanese cuisine, ramen holds a special place, with countless regional variations delighting noodle enthusiasts across the country.
Umibudo, also known as sea grapes or green caviar, is a unique seaweed delicacy that has captured the hearts and palates of food enthusiasts around the world.
In the port city of Fukuoka, a unique and controversial culinary tradition has been passed down for generations: eating live shirouo, tiny transparent fish appreciated for the sensation of them "da
Japan boasts a rich and diverse culinary scene deeply rooted in history and culture. Understanding Japanese food terms is key to appreciating the nuances of the cuisine.
One of the most iconic locations in Eastern Tokyo is Asakusa, largely cited as the main hub of Tokyo’s “Shitamachi.” Shitamachi refers to one of the two major historic districts of Tokyo, and the n
If you're looking for a friendly, relaxed evening of delicious yakitori skewers without breaking the bank, the Torikizoku chain of restaurants is for you.
Bridging Japan’s major hub of Kanto and the most northern island of Hokkaido, the Tohoku region boasts some of the main island of Honshu’s most celebrated attractions, its unique culinary culture e
In Japanese, nabe (pronounced "nah-beh") simply means pot. Nabe ryori (pot cooking) has become a generic term for meals cooked in a pot - vegetables, meat and noodles or rice cooked at the tab
In the land of green tea, there is no shortage of coffee enthusiasts or "Kissaten", coffee shops. Imported to Japan in the late 1800s and the first cafe opened in the early 1900s.
Japanese cuisine is renowned around the world and one of its most refined and sought-after expressions bears the name of Kaiseki ryori , the Japanese gourmet meal comprised of several cour
The term wagashi refers to traditional Japanese sweets. Usually small, the size of just a few mouthfuls, they come in many shapes, textures and using various ingredients.
A cross between an omelet and a pancake, cooked with numerous ingredients and drizzled with a thick, savoury sauce. Okonomiyaki is a typical treat of Osaka, Hiroshima and Tokyo.
Karaage (fried chicken) is one of the great classic Japanese dishes which is very popular. You will find this dish on menus in an izakaya or for sale in a konbini.
Very popular in Asia, mochi is a traditional pastry made from sticky rice. It is also paired or filled with anko (red bean paste) and other ingredients.
Tonkatsu, a Japanese culinary specialty, is a very common Japanese dish, which consists of a piece of fried breaded pork. It is found in different forms in all types of restaurants.
It was love at first sight for the Japanese and the Ramen: A love story that started over a century ago. Served directly at the counter, ramen is king with its undisputed flavors!
Rice and a garnish: this is a simple, hearty, and accommodating dish that can be served universally from one end of the to the other. What are these toppings?
For the Japanese, this fish-shaped cake, commonly sold as street food, in the shape of tai (sea bream) traditionally filled with red bean paste evokes the f
Sake is not only one of the most consumed drinks in Japan, but it is also one of the oldest. From religious rites to feats, sake is an essential part of Japanese culture.
Eel is not consumed much out of Asia, being a rather fatty fish. However, the Japanese make it a finger-licking good: unagi is often eaten grilled and brushed with a delicious sauce.
If you're in Japan during winter, you'll no doubt admire the snowy temples and enjoy the various festivals, but make time to try the local specialties! Crab is a staple in winter dishes.
Compact, aesthetic, and healthy, the bento is the essential asset for a healthy and delicious lunch. The box containing a balanced meal can sometimes appear to be a real work of art.
In Japan, fish isn't just eaten raw with rice. A Japanese man eats an average of 70 kilos of fish a year, so thankfully there are many ways to prepare it.
Renowned for its landscapes of gold and red, autumn is a beautiful season to discover Japan. Especially food-wise, since fall heralds the arrival of many delicious seasonal products.
Originating in the city of Iwakuni, Iwakuni-zushi are a variety of sushi made in a large wooden box and mounted on several floors, making them look like mille-feuilles of rice.
Umibudo, or "sea grape," is a culinary specialty of Okinawa prefecture. Its crunchy texture and finely iodized flavor makes it a unique dish sometimes called “sea caviar”!
You might want to taste the local Sake, or even bring back a bottle as a souvenir! But how to choose among the many varieties of rice wine? Especially when the label is in Japanese...
The true origins of black garlic are unknown. According to some sources, it originated in Korea more than 4,000 years ago. According to others, in Japan.
Yamazaki Whisky Museum & Distillery Tour: the home of Japanese whisky is Yamazaki near Kyoto where you can visit the Yamazaki Japanese Whisky Museum and take a tour of Japan's oldest distillery
Awamori is the traditional alcohol of the Okinawa archipelago. This drink, distilled using a unique method since the 15th century, is deeply rooted in the culture of the region.
Have you ever tasted a matcha tea-flavored Kit Kat? How about cherry blossom flavor? Sweet potato? If you can imagined a flavor, Nestlé have probably made it into a Kit Kat... in Japan, at least.
Soft and refreshing, umeshu is THE Japanese summer drink. One year after its manufacture, this very popular plum alcohol is invading the terraces of Japanese bars.
Drinks, cakes, ice cream, there's no end to cherry blossom-themed foods this time of year in Japan. Here is the list of the biggest products for spring 2018.
In Japan in winter, cold and snow abound in most of the country. It's an opportunity to try some winter drinks that, as well as being typically Japanese, have the added benefit of warming you up.
Deer aren't the only cultural feature of Nara, which has much more to offer than just these kawaii animals. Relatively unknown outside Japan, this sushi from Nara is a culinary marvel!
Rice is a staple ingredient of Japanese cuisine, and has been cultivated for over 2,000 years in Japan. Look back on its history and its place in Japanese culture.
Mirin is a must for Japanese cuisine. Whether used as a seasoning or for cooking simmered vegetables, this sweet rice wine brings a pleasant sweetness to Japanese dishes.
Sugar has long been a rarity in the archipelago before exploding in modern times into a multitude of tastes, shapes, colors, to the delight of children and adults alike.
Sake is not only one of the most consumed drinks in Japan, but also one of the oldest. From religious rites to gastronomy, sake is a key element of Japanese culture.
The Okinawa archipelago contains many treasures, both in landscapes and culinary specialties. One of them is a special local sweet potato called "beni-imo". What's so special about it?
Osaka abounds with culinary specialties. The third largest city in Japan has an overwhelming appetite that makes it a true street food capital, ideal for cheap meals!
Now recognized as one of the basic tastes along with salty, sweet, sour and bitter, umami nevertheless remains a somewhat mysterious flavor of Japanese cuisine.
Nori, whose culture developed during the Edo era (1603-1868), is one of the ingredients that contributes to the legendary longevity of the Japanese people.
Soybeans are, along with rice, one of the staples of Japanese cuisine. Consumed in bean, sauce, curd or fermented paste form, soya is enjoyed as much for its taste as its nutritional qualities.
Arriving in Japan and finding yourself spoilt for choice in front of a dizzying array of different restaurants - it's a situation well known to visitors of Japan!
If Japanese cuisine is considered special, the utensils for its preparation are too! Coming from a long tradition, they are made of fine materials and always of very high quality.
Often reduced to sushi and yakitori, Japanese cuisine actually has many regional differences. Take a tour of the culinary specialties of southern Japan.
Need a snack? Try a Japanese bakery! They are quite different from those found in the west. Surprisingly original, you'll soon get addicted to the quality and variety of Japanese bread.
Known for its open spaces, varied flora and fauna, winter ski resorts and its cool, dry climate in summer, Hokkaido, the northernmost island of Japan, is a popular tourist destination.
Does matcha tea need any introduction? This Japanese green tea, ground to a fine green powder full of flavor and energy, has already amassed thousands of fans worldwide.
For centuries, edible seaweed has been consumed in Japan daily; and with good reason, because these "sea vegetables" have great qualities - they're tasty and nutritional.
The concept of nabemono contradicts the frugal image stew sometimes has: this hearty Japanese hotpot is cooked and served on the table in a large pot that everyone shares.
Japan cultivates a culinary tradition very focused on the use of non-animal products: seasonal vegetables, herbs, citrus, and soy, of course! A paradise for vegetarians.
Green tea is often misunderstood by westerners visiting Japan. Yet this is the most typical Japanese taste, which is found everywhere: in drinks, pastries, and noodles and more.
Tsukemono are one of the key specialties of Japanese cuisine. You rarely find a meal that does not contain them in some form, including bentos. Get to know and enjoy them!
It is true that Japan is known for it's sake, as well as beer after work. But it is especially known for its millions of vending machines and soft drinks.
In Japan, the basements of department stores are devoted to food. These floors offer a huge array of Japanese dishes, perfect for satisfying all your cravings!
Japanese cuisine is known for its subtlety and refinement. However, the Japanese also like to move away from classic and invent new culinary concepts, especially when it comes to desserts!
Curry is a culinary institution in Japan. But its fans are often unaware of its foreign origins: it was the British who made it popular in the archipelago.
Mochi: a traditional food eaten during the Japanese New Year’s celebrations, mochi was once a commonly produced food at home and was eaten by the samurai on the battlefield.
Sasebo Burgers: read about Sasebo Burgers which started in the 1950s outside the US Navy base in Sasebo, Kyushu and have become a national food phenomenon.
Japanese sake. Sake is Japan's most famous variety of native alcohol. However, it is losing out in popularity to shochu. Learn how and where to find the best sake and how to drink it.
A beginner's guide to food and eating in Japan: an overview of Japanese food and Japanese cuisine with sections on dining out in Japan, sushi, ramen and other dishes plus drinking and restaurants.
Rice in Japan: read an article on present-day rice farmers and rice-growing techniques in Japan. The cultivation of rice has shaped the politics, geography, economy and culture of Japan.
Onsen tamago are eggs placed in rope nets and left in the hot water of a hot spring for around 30-40 minutes to be poached by the low temperature heating.
