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

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

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.

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

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 ...

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.

Japan's drinks culture includes kissaten coffee, canned coffee, ramune and regional soft drinks. Explore non-alcoholic drinks you can find around Japan.

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

Miso, soy sauce and dashi form the base of Japanese flavor, alongside many regional seasonings and pantry staples. Learn what they are and how they are used.

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

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