Unajyu (うな重) - Food in Japan
Unajyu is a popular dish in Shizuoka Prefecture made primarily of eel. Lake Hamana, is known as the birthplace of eel aquaculture.| Food in Japan
Unajyu is a popular dish in Shizuoka Prefecture made primarily of eel. Lake Hamana, is known as the birthplace of eel aquaculture.| Food in Japan
Article Area Japanese Food. Enjoy Japanese food in Article| Food in Japan
What is Shochikubai? A Guide to Understanding Matsu, Take, and Ume on Japanese Restaurant Menus| Food in Japan
Tohoku Area Japanese Food. Enjoy Japanese food in Tohoku| Food in Japan
Sakura Mochi is a cute Japanese dessert that locals associate with spring because they can "taste the memories of spring" with it.| Food in Japan
Daifuku (大福) or daifuku mochi is a traditional Japanese confectionery made of bean paste from red beans wrapped in mochi.| Food in Japan
El oshiruko es una sopa dulce tradicional japonesa a base de judías azuki (judías rojas) y azúcar que se toma como postre caliente en los meses más fríos.| Comida en Japón
Fukushima's unique Jyunenn Botamochi, a traditional sweet made with perilla seeds. Learn its history & where to find this local delicacy.| Food in Japan
Shabu-shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish where locals cook the meat and assorted vegetables in a broth called kombu dashi.| Food in Japan
Taste Kujo Negi! The ancient Kyoto onion known for its sweetness and melting texture in Negiyaki| Food in Japan
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Kansai style okonomiyaki, also Osaka-style okonomiyaki, is a traditional Japanese savory pancake in Osaka prefecture which mixes ingredients and the dough.| Food in Japan
Hiroshima style Okonomiyaki is a Japanese pancake from Hiroshima prefecture with the ingredients layered on top of the dough rather than mixed.| Food in Japan
Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old treasures, improved over hundreds of years to meet the high cooking demands of Japan’s […] The post Kyo Yasai (京野菜) appeared first on Food in Japan.| Food in Japan
The Shogoin Daikon is one of Kyoto’s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at […] The post Shogoin daikon (聖護院大根) appeared first on Food in Japan.| Food in Japan
This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find out why this simple vegetable became one of Kyoto’s most famous local […] The post Manganji pepper (万願寺甘とう) appeared first on Food in Japan.| Food in Japan
Ebi imo is a valuable type of taro from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional Kyo-yasai (Kyoto vegetable) and shows the region’s focus on special, high-quality ingredients. Unlike common root vegetables, Ebi imo is expensive because of the huge amount of work it takes to […] The post Ebi imo (えびいも) appeared first on Food in Japan.| Food in Japan
The Kyoto Red Carrot, known in Japan as Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday food, especially around the New Year. We’ll explore what makes this carrot unique, where it comes from, and […] The post Kyoto red carrot (京にんじん) appeared first on Food in Japan.| Food in Japan
Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many travelers gravitate toward, there’s a treasure trove of options that cater to families and kids. Whether you’re tasting sweet crepes in Harajuku or […] The post Beyond Sushi: Family-Friendly Food Adventures Across Japan appeared first on Food in Japan.| Food in Japan
Fushimi Togarashi is a key food in Kyoto’s seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto’s respected traditional vegetables, this gentle pepper is central to summer meals. This article shares important facts about Fushimi Togarashi, looks at its history in the famous Fushimi […] The post Fushimi Togarashi (伏見とうがらし) appeared first on Food in Japan.| Food in Japan
Warm up with delicious Japanese winter food. Our guide covers traditional dishes to enjoy this winter season in Japan.| Food in Japan
Japanese cuisine is renowned for its diverse flavours and intricate preparation, which reflect a rich culinary heritage.| Food in Japan
Wagyu ranking refers to the grading system used to assess the quality of Wagyu beef based marbling, meat color, texture, and fat quality.| Food in Japan
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Kobe beef (神戸牛) is one of the Japanese premium beef or Wagyu beef from the Kobe region raised in Hyogo prefecture.| Food in Japan
When it comes to Japanese summer, the first thing that comes to mind is the images of festivals, fireworks and of course, refreshing cuisine.| Food in Japan
From street food stalls to fine dining, food in Osaka offers a wide range of taste experiences, each dish reflecting the city’s rich heritage.| Food in Japan
In Japan, "Aji" (鯵) is the name for horse mackerel, a popular fish in Japanese cooking. It has a mild flavor and is very versatile.| Food in Japan
Yakitori (焼き鳥) is a traditional food in Japan that consists of a skewered bite-sized chicken with salt or a sweet soy sauce-and-mirin glaze.| Food in Japan
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
The alcohol trend in Japan is changing where people now opt for healthier choices, leading to a rise in low and non-alcoholic beverages.| 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
From the rich taste of matsutake mushrooms to the sweet persimmons, the food in Autumn in Japan offers a delightful journey for the senses.| 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
Nagashi somen is a Japanese seasonal summer tradition where noodles carried down a bamboo with flowing water and catch them with chopsticks.| 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
Negiyaki is an example among them. It is a type of Okonomiyaki but its characteristics are a bit different. Instead of cabbage, it is with green onions. It originated in the city of Osaka and is another type of savory pancake from the 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
Fukuoka, a lively city on Kyushu Island's northern coast, is a paradise for food lovers. Known for its fresh seafood, hearty ramen, and bustling street food stalls, Fukuoka offers a unique culinary experience that you won’t find anywhere else in Japan. If you’re passionate about discovering new flavors and local dishes, Fukuoka should be at the top of your travel list. In this guide, we’ll explore what makes Fukuoka food so special, highlight some must-try dishes, and recommend the best...| Food in Japan
Beyond its iconic landmarks and vibrant nightlife, Tokyo food scene is offering a unique blend of traditional and modern flavors| Food in Japan
Karubi, also known as boneless short rib or flanken-cut rib, is highly favored in yakiniku for its tenderness and rich juiciness.| 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
