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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 wa...
Adding seawater to tomato soil sounds as if it should make the fruit salty. Yet in Hiji, a small town on Beppu Bay in Oita Prefecture, growers use carefully controlled seawater cul...
The sushi staple is uniquely nutritious, fresh or dried.
Prized for its clean flavor, the kombu harvested off of remote Rishiri Island takes a village to farm, dry and cut.
Order sashimi in Naruto and the white fish on your plate may push back a little when you bite. That fish is often Naruto sea bream (鳴門鯛), known locally as Narutodai. It is Japan...
At Kochi’s Sunday Market, packs of local sushi may look nothing like the nigiri you know. Pink buds, green stalks, and dark mushrooms replace the seafood that many visitors expect....
One company in Hyogo Prefecture began offering a plant-based product to substitute Akashi brand octopus after prices for it skyrocketed.
Think seaweed is just for sushi? Last month — on September 21, an extraordinary team-up at NARO in Rockefeller Center turned that idea upside down. To close out a spectacular multi...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the clas...
Open a box of live Himeshima kuruma prawns, and the sawdust inside may suddenly move. The striped prawns come from a small island off Oita Prefecture, on the island of Kyushu. Ther...
Sekiaji (Seki horse mackerel, 関あじ) is a branded Japanese jack mackerel from Saganoseki, in Oita Prefecture on the island of Kyushu. It is not a separate species. Only fish caugh...
Awase Dashi is a traditional Japanese stock made with bonito and kombu for a rich, savory base. It comes together with just 3 ingredients and works beautifully in soups, noodles, a...
It doesn't have to be caviar to have the same culinary cachet, and this nori 'caviar' recipe proves it.
Kōyō-zuke (紅葉漬), also written koyo-zuke or koyozuke, is a ready-to-eat fermented salmon specialty from northern Fukushima Prefecture. Producers make it by curing and maturi...
Shio pan is a Japanese salt bread with a soft, fluffy crumb and a lightly crisp, golden exterior. A piece of cold butter is rolled into each portion of dough, creating a rich, tend...
Below the ruins of a castle on Beppu Bay, fresh water seeps up through the seabed. Hiji Town in Oita Prefecture gives its local marbled flounder a name of its own: Shiroshita Karei...
Early summer at a Sendai fish counter can bring a strange sight. Knobbly, orange-red lumps sit in the display, and they look more like fruit than seafood. Those lumps are the Hoya...
Think seaweed is just for sushi? Last month — on September 21, an extraordinary team-up at NARO in Rockefeller Center turned that idea upside down. To close out a spectacular multi...
Browse the tea shelves of a shop in Fukuoka or Saga and you’ll often find a bag that looks almost too plain beside the polished gyokuro tins. It holds pale, flat little stems inste...
These nori rolls have evolved over time — most of the time we make them super quick with sauerkraut, avocado, and paprika. Other times it’s like in the video with sweet potato (Cub...
Picture a Japanese yellowtail raised on feed that contains locally grown citrus peel. It may sound unusual, but in Tokushima the idea has become a recognized regional brand. Sudach...
Kaizoku Ryori translates as pirate cuisine, and it means grilling seafood yourself at the table in southern Tokushima. Spiny lobster, abalone, turban shells, and scallops go straig...
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