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Japanese cuisine is deeply rooted in regional geography, history, and seasonal availability. While international perception often reduces the country’s culinary output to a few wel...
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...
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...
In general, a two-week trip to Japan gives you around forty opportunities to eat. That sounds like plenty, until you realize that all 47 prefectures have their own specialties and...
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...
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...
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...
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...
Obanazawa beef ramen is a local noodle specialty from Obanazawa City in Yamagata Prefecture. It pairs slow-simmered Obanazawa beef, a branded wagyu, with a chili-pickled watermelon...
Kanzarashi is one of those quiet local sweets that instantly evokes a place. In this case, that place is Shimabara, a spring-fed town in Nagasaki. On a hot day, a bowl of it feels...
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...
If you’re craving massive meals on a budget, portion-boosted convenience store foods are the way to go. On the days that you forget to bring your lunch with you, or you’re simply t...
In some major North American cities, a restaurant ramen meal can approach $30 once tax, tip, and maybe a side or a drink reach the check. In Japan, the same budget can stretch acro...
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...
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...
Yokkaichi Tonteki is a Japanese pork steak from Mie Prefecture in central Japan, sautéed with whole garlic cloves and finished in a dark garlic sauce. Locals treat it as a local sp...
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...
Gurukun is Okinawa’s prefectural fish, and most visitors first meet it as a whole small fish split open and deep-fried until the bones crunch. Locals call the dish gurukun no karaa...
Drive along a main road in Aichi or Gifu around noon, and you will probably see it. A bright sign, a big parking lot, and a line of hungry locals. That is Gifu Tanmen, one of the T...
Japanese convenience store food is one of the cheapest pleasures of a trip to Japan, and for many visitors it becomes a daily habit. Japanese convenience stores are commonly called...
These days, Japanese food might be common at heartland kopitiams, but chancing upon Japaneasy Eats made me sit up and pay attention. Located at 332 Ang Mo Kio Avenue 1, this stall...
Osaka's incredible culinary scene is an amazing way to experience an authentic, unforgettable sushi feast. While diving into local dining spots can sometimes seem a bit intimidatin...
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