Discover Oiwa somen, a local noodle specialty from Kamiichi, Toyama. Learn how it is served, what it tastes like, and where ...

Open a bowl of miso soup in Tokushima and the seaweed inside may not behave the way you expect. It holds its shape and bites back a little. Locally, that seaweed is often Naruto wakame (鳴門わかめ), a ...

Sudachi Buri is a citrus-fed yellowtail from Naruto,. Learn how it is raised, its taste, and the best ways to eat it.

Naruto Kintoki is Tokushima's fluffy sweet potato with red skin and golden flesh. Learn its origin, taste, season and best ...

Meiji era sake explained: how taxation, steam rice polishing, and yeast science reshaped Japanese rice wine and brewing.

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri ...

How Nara and Heian sake became a state institution: the Miki no Tsukasa brewing office, court ritual, and the Engishiki of ...

How Edo period sake became a major industry: brewing licences, winter brewing, regional breweries, and the sake trade with ...

Beniazuma is a fluffy, red-skinned sweet potato from Kanto. Learn its taste, season, cooking and how it compares to ...

Iwaizumi Tankaku Beef is a rare, lean Japanese Shorthorn Wagyu from Iwate. Learn its history, mountain grazing, taste and ...

A self-guided Asakusa sweet potato walk: imo kin, daigaku imo, yakiimo, and imo yokan, with shop tips, budget, and etiquette.