Japanese food

Shine Muscat: The Sweet Jewel of Japanese Grapes

Learn about Japan's Shine Muscat grape, famous for its juicy, seedless perfection, expensive price, and sweet-tart flavor.

Discovering the Art of Sake Pairing at Shuzen Sameshima

Explore a nine-course meal at Shuzen Sameshima, where traditional kappo cuisine is complemented by expertly paired sake.

Sip and Savor: Undiscovered Japanese Teas

Uncover Japan's hidden tea gems, including genmaicha and sakuracha, and learn how to pair them with traditional teaware.

Tracing the History of Tuna in Japan

Trace the history of tuna in Japan and discover how it became one of Japan's most prized culinary ingredients.

The Flavor of Ages: Japanese Pickles

Learn all about Japanese pickles with our guide to tsukemono, covering pickling methods, common ingredients, and more.

From Kiln to Counter: Myousen Toubou at Shuzen Sameshima

See how tableware from Myousen Toubou enhances the harmony between Japanese cuisine and presentation at Shuzen Sameshima.

Aesthetic Chawanmushi Bowls: Multiple Uses and Visual Appeal

Discover the many uses of chawanmushi bowls, perfect for not only egg custard, but for soups, side dishes, and desserts.

Discovering Japan's Summer Fruit Delights

Learn about Japan's summer fruits, featuring juicy watermelons, Shine Muscat grapes, aromatic plums, and peaches.

Tantalizing Tofu Menus of the Past

Explore tofu’s culinary past with recipes from the Edo-period cookbook, Tofu Hyakuchin, with dishes still popular today.