Tai Chazuke Ureshino is made by placing fresh sea bream marinated in the family's traditional sesame sauce on hot rice and ...

Sasa zushi is a traditional local sushi from Niigata Prefecture and Nagano Prefecture, recognized as one of Japan's top 100 ...

Tanabata Houtou is a seasonal variation of houtou, a traditional noodle soup from Yamanashi Prefecture for Tanabata Festival.

Japan's summer brings high temperatures and humidity. Japanese culinary traditions evolved to offer taste satisfaction and ...

Nikka Taketsuru is a vatted pure malt whisky made by blending malt spirits from two of Nikka’s distilleries: Yoichi and ...

Sasanishiki rice, once as admired as Koshihikari, was beloved in many Japanese households. Its sophisticated flavor and exceptional capacity.

Nagano Prefecture, known for its unique texture, savory flavor, and deep ties to rural life in Japan. Often enjoyed as a ...

Akita Komachi is a delicious rice from Akita Prefecture. Named after the beautiful Ono no Komachi, it has an attractive name as well. Its subtle sweetness and fluffy texture are perfect for Japanese ...

Miso soup is an essential part of Japanese daily meals, served at breakfast, lunch, and dinner across Japan. A single bowl of miso soup contains 35-50 calories and provides about one-sixth of daily ...