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Koro gaki is a premium dried persimmon from Yamanashi Prefecture, made from large Koshu Hyakume persimmons. Farmers peel the fruit, then hang it to dry for weeks until it turns nat...
Yamagata sake is a Tohoku regional style known for fruity aroma, clean texture, and careful cold-climate brewing. The prefecture has built a strong reputation around Ginjo, Junmai...
Seida no Tamaji is a traditional potato dish from Yamanashi Prefecture. Made from small potatoes simmered in a sweet and savory miso glaze, it represents both the local food cultur...
Nagano Prefecture sits at the heart of Japan’s main island, surrounded by mountains on every side. Most visitors kNagano Prefecture sits at the heart of Japan’s main island, surrou...
Yamaguchi sake has quietly become one of Japan’s most exciting regional styles. The prefecture sits at the western tip of Honshu, facing the Seto Inland Sea. For years, drinkers ov...
Looking to add something different to your Japanese foods list? Tohoku, in northern Japan, is home to bold, comforting dishes shaped by cold winters and rich local ingredients....
Not every Japanese sweet makes it into travel guides. Urajiro manju is exactly the kind of thing you stumble across in a small confectionery tucked into a Yamanashi mountain town,...
Sapporo draws travelers year-round with its refreshing summer air and breathtaking snowy winter landscapes. If you're heading to this beloved city, you simply can't leave without t...
Picture a cold mountain village in old Japan. A heavy iron pot bubbles over the coals. Inside simmers dark, marbled wild boar meat. This warming dish is yamakujira nabe. It is one...
Food is an important part of every journey and celebration. Whether you are a local resident, a business traveler, or a tourist exploring the city, discovering delicious food can m...
We’re headed to Kyoto today, but not to see the temples or shrines. Temples and shrines are the first things that come to mind when travelers think of Kyoto, but the prefecture is...
Fukushima sake is one of Japan’s most highly regarded regional sake styles. The prefecture is known for soft water, rice-growing areas, skilled brewers, and repeated success at nat...
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...
Yama Sushi Marketplate proves that restaurant-quality sushi doesn’t have to come with a staggering price tag. The casual Japanese marketplace — which operates locations in Koreatow...
Drawn by the quality of Kanoya's local produce, chef Yasuhiko Uchida relocated to the Osumi Peninsula. Now, his restaurant is a shining example of Kagoshima's culinary appeal.
Japanese festivals are held year-round, with the Gion Festival, Tenjin Matsuri, and Kanda Festival in Kyoto, Osaka, and Tokyo, respectively, being the three most notable. At Ja...
Kyoto sake is known for smooth texture, fragrant sake aroma, and an elegant finish. The center of this regional sake culture is Fushimi, a historical brewery district in southern K...
Fukuoka is best known as a food city, yet it also brews serious sake. The prefecture sits in northern Kyushu, facing the sea and the Korean Peninsula. People often picture Hakata r...
Kinkamochi is a nostalgic local confection from Aomori, shaped like a half moon and boiled until silky. Inside, a rich filling of black sugar, walnuts, and miso creates a sweet–sav...
Akita sake is a refined sake culture from northern Japan. It comes from Akita Prefecture, a rice-growing region in Tohoku. Cold winters, abundant water, local rice, and careful bre...
Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice, winter climate, ports, and brewer’s craft. The be...
Freshly made cheese buffet is a secret known only to those in the know. Japan has a whole smorgasbord of all-you-can-eat restaurants, but some of the best buffet deals can be found...
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