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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,...
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....
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
Sweets Hyogo and Osaka Chocolat Republic - Kobe maisonleroux - Kobe Gf kitchen - Akashi Ujien Kissako - Kobe
In autumn, shoppers across Kansai are likely to see one Tokushima name repeated on produce signs: Naruto Kintoki. This Naruto Kintoki sweet potato comes from sandy fields in Tokush...
Rock out as you dance your way to handmade sanuki udon. Having a meal out is a great experience now and again, but cooking for yourself not only allows you to customize your meal t...
"Shinmai" (new rice) will be hitting shelves in the coming weeks, and this recipe makes full use of this staple ingredient.
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...
In Japan, Osaka is world-famous for its delicious style of okonomiyaki—a savory pancake loaded with flavor. While it might look simple on the surface, achieving the ideal balance o...
You'll encounter a variety of Kyoto sweets when exploring Japan's popular city. Particularly in the area around Kiyomizu Temple, which is home to the charming old Kyoto streets of...
Kebabs taste better with a side of janken. When you think of food in Japan, kebabs probably aren’t the first thing that comes to mind, but there are plenty of kebab shops to be fo...
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。
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