Shochu is Japanese traditional distilled liquor made from ingredients such as potatoes, barley and rice through distillation process.| Food in Japan
Sake is a Japanese alcoholic beverage made by steaming white rice, adding koji and water, and allowing it to ferment and mature.| Food in Japan
Known for its exceptional dairy products, fresh seafood, and hearty ramen, food in Hokkaido offers a unique blend of flavors.| Food in Japan
Fukagawa-meshi, or cooked rice with clam, is known as a traditional food in Tokyo prefecture and is one of the five major rice dishes in Japan.| Food in Japan
Tokyo Ramen is the representative of "soy sauce ramen" and is the predecessor of all ramen. It has a simple yet timeless taste.| Food in Japan
Monjayaki (もんじゃ焼き), which can also be known as just monja, is one of savory Japanese-style pancake like okonomiyaki but a lot more watery.| Food in Japan
Sushi is a traditional Japanese dish consists of vinegared rice combined seafood, vegetables, and occasionally tropical fruits.| Food in Japan
Fugu / Fuku is a Japanese word for pufferfish and the dish is prepared from it in an integrated area of Yamaguchi Prefecture Shimonoseki.| Food in Japan
Shiro miso, also known as white miso, is a type of rice miso that is creamy and sweet commonly on Kyoto and Kansai region.| Food in Japan
Warabi mochi is a wagashi made from warabiko or bracken and covered in kinako or soybean powder. It is a specialty of Kansai region.| Food in Japan
Mochi (餅), or Japanese rice cake, is made of mochigome (糯米), short-grain glutinous rice that is first steamed and then pounded and mashed.| Food in Japan
Kiritanpo (きりたんぽ) is a traditional food in Japan that consists of half-smashed rice shaped into a cylindrical one and toasted on the cedar skewers.| Food in Japan
Tororo konbu, also known as yam konbu or shaved konbu, is a processed food made by first softening the kelp in vinegar.| Food in Japan