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Fresh curated links around Japanese food and drink are collected here so marketers can spot useful updates and turn timely ideas into posts faster.
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Sweets Hyogo and Osaka Chocolat Republic - Kobe maisonleroux - Kobe Gf kitchen - Akashi Ujien Kissako - Kobe
At Tokyo Confidential, familiar convenience store favorites from melon buns to instant noodles become playful cocktails.
Noodles loved by hot spring fans and temple pilgrims become a very unique brew. Like with all Japanese noodles, you don’t cut udon when eating it. You simply pick up a mouthful of...
A plate of salt-grilled fish arrives, its skin still crackling. You take a sip of sake, then a bite of fish, then another sip. Somehow the fish tastes richer and the sake feels cle...
Through a nondescript doorway, Taiyo Sun pays homage to Japanese kissaten (teashop) culture by day, while nights are for shochu highballs and drinking snacks.
Here are my favourite places to eat Japanese food and source Japanese products in Melbourne (as someone who has lived in Japan for more than 14 years.) See here for my full list of...
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...
OGAWA, Japan >> Kappo Ryokan Futaba is a restaurant located in an area once known as the “Little Kyoto of Musashi” in Ogawa, Saitama prefecture. Musashi was the name of a for...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
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....
Isojiman (磯自慢) is a sake brand from Isojiman Shuzo, a brewery founded in 1830. It is based in Yaizu, a fishing port in Shizuoka Prefecture. The brewery describes itself as an ea...
Experience the flavors of the Land of the Rising Sun with a Japanese restaurant’s newest teishoku set meals. Watami, a restaurant under The Bistro Group, launched its latest “teish...
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,...
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...
The simple secrets behind great ramen - Japanese food and drink
One bottle is lightly cloudy and velvety. Another is dry, with aromas the brewery compares to pink grapefruit. A third rests in whisky casks, and the brewery describes maple and va...
A beniharuka shake rolls into Sukiya as sweet potato season gets underway. Japan never met a seasonal sweets flavor it couldn’t find space in its heart for, and with sweet potato s...
Roasted green tea is one of two exclusive flavours coming our way for a limited time. Starbucks has always been keen to reach as many customers as possible, and one way they’ve bee...
You sit down at a small izakaya counter, and the staff slide over a menu with a long column of kanji. Some words look familiar from bottle labels, while others do not. Meanwhile, s...
Picture a small, plain white rectangle sitting on a plate next to a cup of tea. At first, it looks almost too simple to be a famous sweet. Then you bite into it. Local sources desc...
Spirit of Japan returns to downtown Denver Sept. 18-20 with authentic Japanese dishes, sake, whiskey, cocktails, cultural experiences,…
Koicha (濃茶), or “thick tea,” is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth,...
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