Yuki Usagi is a large white strawberry from Karatsu, Saga. Learn why it stays pale, how it tastes, its season, and how it ...

Nyuzen Brown Ramen is a B-grade shrimp miso ramen from Toyama. Learn its history, flavor, ingredients and current ...

Shichiken is a Yamanashi sake brand founded in 1750. Learn how its sparkling and still sakes taste, what to try, and where to ...

Pearl White is a Japanese white strawberry from Nara, registered as Iroha-001. Learn its taste, season, price, and how it ...

Himeshima kuruma prawns grow in seawater ponds on an Oita island. Learn their taste, season, raw-eating safety, and where to ...

Nabeshima is an award-winning sake brand from Kashima, Saga. Learn its history, the 2011 IWC win, rice, taste, and how to ...

Japan's bakeries and Western-style sweet shops make melon pan, curry bread, cheesecake, roll cakes and much more. Explore the breads and Western-style desserts that Japan has made its own.

Tofu, natto, yuba and other soybean foods are central to Japanese cooking, along with egg dishes such as tamagoyaki.

Isojiman is a Yaizu, Shizuoka brewery founded in 1830. Learn about its Tojo rice, Oi River water, cold brewing, and key ...

Kokuryu is the Fukui brewery that helped bring daiginjo to market in 1975. Learn its history, aging, Kuzuryu, and key bottles ...

Okonomiyaki is a savory griddled pancake and takoyaki are batter balls filled with octopus, both closely tied to Osaka and Hiroshima. Explore regional styles and toppings.

Hatsukoi no Kaori is a rare Japanese white strawberry with a sweet aroma. Learn why it stays pale, its taste, and where to ...