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Nanbu senbei is a wheat-based cracker from Aomori and Iwate, unlike most rice-based senbei found across Japan. Bakers press the dough in round iron molds, giving it a mild, slightl...
The Tohoku Region, encompassing the prefectures of Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima, is known for its abundance of produce as well as its traditional culture a...
Sanriku oysters are Pacific oysters farmed along Japan’s rugged Sanriku Coast in Miyagi and Iwate Prefectures. Cold, nutrient-rich waters from the Oyashio Current give them a plump...
The rural accommodation finds decadence in the northern prefecture's natural resources.
Hittsumi (ひっつみ) is a traditional dumpling soup from Iwate Prefecture. Cooks tear wheat-flour dough by hand and simmer it with chicken, root vegetables, mushrooms, and soy-based...
Tono Jingisukan (遠野ジンギスカン) is a regional lamb barbecue from Tono City in Iwate Prefecture. Thin slices of lamb or mutton go onto a domed iron pan unseasoned, then get dippe...
Taste-testing the northern frontier of local foods in Japan. Just about every corner of Japan has some special food it’s famous for, and if you head up to the country’s northern ti...
Let’s be real: Japanese summers are gorgeous, but they can turn you into a sweaty puddle faster than you can say “kakigori.” If you’re looking to trade the relentless city humidity...
In northern Japan, Sendai is a fantastic culinary destination where trying the famous local beef tongue (gyutan) and premium Wagyu yakiniku is an absolute must. Navigating a new ci...
Summer in Japan means one thing: Hanabi (fireworks) season! It’s the time to dust off your yukata, grab some festival food, and stare in awe at the night sky. But this July, Kamais...
醤油、真珠、ジャムなど愛媛県愛南町ゆかりの品を越境ECサイト「酒屋ジャパン」で販売！
Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in...
Not sure what souvenirs to bring home from Hokkaido for friends, family, or yourself? The winners of the fifth Hokkaido Souvenir Awards, officially known as the North Wave Selec...
Koro gaki is a premium dried persimmon from Yamanashi Prefecture, made from large Koshu Hyakume persimmons. Farmers peel the fruit, then hang it to dry for weeks until it turns nat...
Picture a snowy night in the mountains of central Japan. Outside, the cold bites hard. Inside a small izakaya, a sizzling iron plate arrives at your table. Golden egg and a scatter...
Trains from Tokyo reach Otsuki in about an hour. Hikers pour off the platform, and the small restaurants beside the station keep their miso pots warm all day. One dish appears on a...
In the Chugoku region, local specialties reward curious eaters. Here’s what should be on the menu for your next trip. Japan is a destination that rewards foodies at every turn. Sus...
Chef Kenji Kawamura spent six formative years training as a chef in Italy. That dedication shows in the deep, authentic flavors up and down the menu at his Ibaraki restaurant.
Sado Island sits in the Sea of Japan. It is famous for fresh seafood and folk culture. One local sushi roll captures both at once. That roll is called Okesa maki. It is a true tast...
Sasa kamaboko, also called sasakama, is a leaf shaped grilled Japanese fish cake from Sendai in Miyagi Prefecture. Makers grind white fish into a seasoned paste, press it flat, the...
Picture a cold mountain village in old Japan. A heavy iron pot bubbles over the coals. Inside simmers dark, marbled wild boar meat. This warming dish is yamakujira nabe. It is one...
Mochi fans can now try freshly made mochi from Inuwashi & Kuroyuri, a mochi brand from Ishikawa Prefecture, Japan, at the Isetan Scotts Omiyage Fair until 13 August 2026. The p...
名代富士そばは、8月1日から「沖縄涼味フェア」を開催。今年は沖縄県産まぐろを使った新メニューが登場します。
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