Explore Akita Komachi rice: an iconic Japanese variety loved for its delicate sweetness & perfect balance & delicious traits.

Kaga miso ramen is a ramen dish from the Kaga region in Prefecture, Japan with rich and savory miso-based broth made from ...

Hiroshima is a land blessed with rich nature. In the calm Seto Inland Sea and the inland areas surrounded by the Chugoku ...

Kushiro ramen is a beloved local dish from Hokkaido, known for its thin, curly noodles and light soy sauce-based broth. Its simple yet flavorful combination, often topped with roast pork and green ...

It goes without saying that Japan is a major consumer of tuna. Approximately 2 million tons of tuna are caught worldwide each year, and in fact, approximately 1/4 of that are Japanese. Maguro is ...

Aomori Apple (青森りんご) refers to apples that are grown in the Aomori Prefecture of Japan. Aomori is a region known for its high-quality apples, and the climate and soil conditions in the area contribute ...

Imagine a vibrant green powder whisked into a steaming cup of tea. That’s Japanese matcha tea, a finely ground green tea with a rich history and deep roots in Japanese culture. Matcha goes beyond just ...

Tororo konbu, also known as yam konbu or shaved konbu, is a processed food made from kelp. It’s created by first softening the kelp (makonbu or risikobu) in vinegar, then solidifying it into a block, ...

There are many dishes unique to Okinawa at restaurants in Okinawa, and one of them is “Okinawa Champon.” When most people hear the word champon, they imagine a noodle dish with a milky white soup, ...