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Climb the hundred stone steps at Oiwasan Nissekiji Temple, and the smell that reaches you is dashi. Oiwa somen is the noodle specialty of the Oiwa district in Kamiichi Town, Toyama...
Fukuda Pan (福田パン) is not known for croissants or elaborate pastries. Instead, this family-run bakery in Morioka, the capital of Iwate Prefecture in northern Japan, specializes...
Picture a clay pot on a winter table in Hiroshima, its inner rim coated with a thick ridge of miso. That ridge is the whole point of Kaki no Dotenabe, a Hiroshima oyster hot pot. O...
郡山へは、お腹を空かせて出かけよう。老舗の甘いパンから漆黒のラーメン、香ばしいキャベツ餅や鯉料理まで、地元で愛される知る人ぞ知る極上の味覚を、私があなたにこっそり教えます。
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...
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....
Travelers love Sumiyoshi’s kishimen, but there’s a way to skip the long line and get a better deal on your meal. Nagoya an outstanding destination for traveling foodies, thanks to...
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...
Say “Wagyu” to many travelers, and they picture beef so marbled it looks almost white. Iwaizumi Tankaku Beef (岩泉短角牛) tells a different story. The beef comes from Japanese Shor...
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...
Walk a few blocks from Kaminarimon Gate in Asakusa, and you start to notice a pattern. One shop sells candied sweet potatoes, and the next sells sweet potato bars. A third, meanwhi...
Sweets Hyogo and Osaka Chocolat Republic - Kobe maisonleroux - Kobe Gf kitchen - Akashi Ujien Kissako - Kobe
Fall in Morioka and central Iwate brings street festivals, live music, and exhibitions in September into illuminated foliage, harvest season outings, and outdoor programs in Octobe...
A bowl of hot rice arrives topped with slices of raw tuna, glossy with a sweet sesame-soy sauce. That bowl is Hyugadon (гЃІг‚…гЃ†гЃЊдёј), a Japanese marinated tuna rice bowl from T...
Solitary Gourmet (孤独のグルメ Kodoku no Gurume) is a massively popular Japanese food drama and manga series following the main character, Goro Inogashira, a solitary businessman w...
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...
10月17日から「スイパラ秋の大収穫祭」を開催。全コースで新米「はえぬき」の塩むすびと、旬の野菜を使った豚汁を食べ放題で提供します。
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
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...
Here are a few bites I recently enjoyed from some community gems. Childhood Go-To When a visiting friend wanted to eat at one of my childhood neighborhood spots, Yagura Restaurant...
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...
Koshu miso (з”Іе·ће‘іе™Њ, KЕЌshЕ« miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice...
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,...
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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