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Where Edo’s Flavors Linger: Visiting Kakuyama Honten in Tsukiji
Step inside a Tsukiji workshop to see how Edo-style fu is handmade and why this humble vegan food deserves a second look.
France to Japan: A Chef’s Cross-Border Culinary Journey
Discover Chef Victor Emmanuel’s journey from French fine dining to crafting luxury Japanese cuisine and sushi.
Spring Fresh: Exploring Japan’s Delicious Fruit Sandwiches
Explore artistry behind Japan’s fruit sandwiches at at Shinjuku Takano Fruits Parlor in Tokyo.
Japanese Soul Food: The Irresistible Charm of Sanuki Udon
At Kuranosuke in Tokyo, discover Sanuki udon—made with chewy handmade noodles, rich dashi, and deeply-rooted traditions.
Japanese Strawberries: the Herald of Spring
From Amaou to rare white varieties, learn about Japan’s strawberries, their history, cultivation, and use in desserts.
Unbelievably Gluten-Free: Jiyugaoka Bakery's Challenge
Jiyugaoka Bakery crafts 100% rice flour bread and cakes, redefining gluten-free in Japan with unique flavors and textures.
Homemade Miso: Crafting Japan’s Signature Fermented Seasoning
Explore the history of miso, the role of koji, and the process of making homemade miso using traditional methods.
The Wild Taste of Spring: Japan’s Bitter Mountain Vegetables
Learn about Japan’s spring sansai—wild mountain vegetables with a deep-rooted history in Japanese cuisine.
Amazake: A Japanese Super Drink
Naturally sweet and nutrient-rich, learn about this centuries-old Japanese drink packed with history and health benefits.
A Bite of the Past: Taste the Richness of Japan's Edo Era
Explore the flavors of Edo-period Japan through sushi, soba, and more, brought to life in stunning ukiyo-e prints.
Aged to Wooden Perfection: The Secrets of Kioke Barrel Soy Sauce
Learn about kioke soy sauce aging at Yugeta Shoyu, where rare ingredients and wooden barrels create unmatched flavors.
Hasegawa Akari's Fall Donabe Recipe: Sweet Potato and Pork Spare Ribs Herb Stew
Savor fall with Hasegawa Akari's pork ribs and sweet potato donabe, slow-cooked with thyme for a cozy autumn meal.
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.
The Flavor of Ages: Japanese Pickles
Learn all about Japanese pickles with our guide to tsukemono, covering pickling methods, common ingredients, and more.
No Knife, No Cuisine: All About Japanese Kitchen Knives
Explore our guide to Japanese kitchen knives. Learn about different types, their history, and their unique uses.
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