Sokujo sake brewing is the modern starter method using added lactic acid. Learn how it works, its history, and flavor.

Yamakujira nabe is a rich Japanese wild boar hot pot. Learn its miso-based flavor, Edo-era "mountain whale" history, and link ...

Igisu tofu is a chilled seaweed jelly from Ehime and Kagawa, made with igisu red algae and soybean flour. Learn its taste, ...

Learn what moto means in sake brewing, how the shubo yeast starter works, and how kimoto, yamahai, and sokujo shape flavor ...

Toyama Black Ramen gets its name from a soup that is nearly pitch black. The color comes from dark soy sauce, and the flavor is just as bold as it looks. Why does the broth turn so dark? This article ...

Japan is known around the world for its rich culinary heritage, including sushi, ramen, and premium wagyu beef. While ...

Taiyo no Tamago is Japan's most prestigious mango, a tree-ripened Miyazaki Irwin mango of 15 Brix or more. Learn its grades, ...

Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake. It is the thick ...

Discover Makunouchi Bento, Japan's most traditional assorted bento with rice, fish, egg, and pickles. Learn its history, ingredients, and where to buy it in Japan.

Open any bottle of premium sake, and you will see a number on the label. It often reads something like 60 percent or 50 percent. That figure points to rice polishing, one of sake’s defining steps. So ...

Melon pan is a Japanese sweet bread with a crisp cookie crust and a soft, fluffy center. It usually does not taste like melon. You can find it in bakeries, convenience stores, and supermarkets across ...

Tatsuta age is Japanese fried chicken marinated in soy sauce and ginger, coated with potato starch, and deep-fried. The coating fries up light and crisp, with little white flecks of starch. People ...