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Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Some Japanese beef brands are famous worldwide. Kobe and Matsusaka come to mind immediately. Koshu beef from Yamanashi Prefecture deserves a place in that conversation too. What Is...
Most visitors to Kobe go straight for the steak. That is completely understandable. Kobe beef is one of the most celebrated ingredients in all of Japan. But the city has another be...
Most sake drinkers think fresh is best. Crisp, light, and young sake dominates the shelves. But there is another world entirely waiting for those willing to look further. Koshu (古...
Photo: Andrew Bui • Food Styling: Jessie YuChenPaired with garlic, ginger, and honey, the Japanese condiment shio koji adds deep umami flavor to this meaty main. The post Koji-Mari...
Maesawa beef feels quiet at first. It does not shout like Kobe beef. Still, one bite can explain why Maesawa beef is famous in Japan. This premium beef brand comes from Maesawa, Os...
Some foods punch above their weight. The Kobe beef croquette is one of them. On the outside, it looks simple. A golden, panko-crusted oval. Crispy. Unpretentious. You can hold it i...
Most people have heard of Kobe beef. Yet far fewer know the name behind it. Tajima beef is the original — the cattle breed and regional standard from which Kobe, Matsusaka, Omi, an...
Kijoshu is a rare Japanese sake brewed by replacing part of the water with sake during fermentation, which creates a naturally sweet, rich, and luxurious flavor. That single differ...
There’s a moment, somewhere between your first bite and the second, when you realize this isn’t like other beef. The fat is different. The flavor lingers in a way that’s hard to ex...
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
Some foods earn their reputation through marketing. Others earn it through flavor. 鹿児島黒豚 Kagoshima black pork belongs firmly in the second category. One bite of a properly coo...
Hyun does a “Hyun-makase” with 12 different cuts of wagyu. At $159, it’s the priciest of its kind.
Enjoy a quick and flavorful stir-fry with ground beef, crumbled tofu, and asparagus, all enhanced by a rich oyster sauce with garlic and ginger, perfect for a light yet satisfying...
Tucked deep in the mountains of Yamanashi Prefecture, there is a fermented food that most people outside Japan have never heard of. It does not get the global fame of miso or soy s...
From mid-April, Melbourne diners are getting a rare shot at Matsusaka wagyu, one of the world’s most tightly held and luxurious cuts of beef.
Photo: Andrew Bui • Food Styling: Jessie YuChenFermented carrot peels and aromatics form a glossy, umami-rich seasoning in this simple side. The post Sautéed Mushrooms With Koji Sa...
Donko nabe is a rich winter hot pot from Japan’s Sanriku coast, made with donko fish and its creamy liver dissolved into miso broth.Popular in Miyagi and Iwate, this rustic seafood...
While this island is famous for its blue sea and green olive trees, there is another tasty secret you must discover. It is calledВ Hishio Don. This special rice bowl is a local tre...
Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol. It tastes clean, dry, and smooth. It works chilled, warm, or at ro...
This Korean beef bowl is the kind of dinner that feels special but cooks fast. Ground beef simmers in a sweet soy glaze with garlic, ginger, toasted sesame, and a spoonful of gochu...
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