As temperatures drop and ramen season is upon us, can a Kyoto restaurant help us to become one with a...
"Koku" has recently garnered attention in the global culinary scene for its potential to unlock the secret of flavors and encourage healthier eating habits.
Planning to produce the finest sake in Japan and America, Chairman Sakurai wants to introduce Dassai to new audiences and food cultures globally.
Gastronomy courses, like sushi and bento-making classes, are proving popular among inbound tourists seeking a deeper understanding of Japanese culinary culture.
Japanese rice-turned "power balls" were a relatively unknown secret ingredient in the success of Team Japan's strong-performing athletes at the Paris Olympics.
Mayor Kazuo Kishida of Hokota, Ibaraki, presented PM Fumio Kishida with Quincy and Ibaraking melons, describing them as "the world's best."
The fifth-generation proprietor of restaurant Yahatazushi discusses his father's postwar invention of kappamaki and the current challenges of the sushi trade.
Kirin's Harekaze beer, crafted with rare domestic hops, aims to rival its flagship brand Ichiban Shibori and tap into Japan's growing beer market.
Osaka's new competition featured creative rice lovers making "omusubi" from their favorite local ingredients, attracting entries and fans from around Japan.
Indulge in Japan's finest catch at Tokyo's seafood extravaganza with two top picks: the Maple Salmon rice bowl and the Jobanmono rice bowl with eight toppings.
By infusing modern elements into traditional sweets, wagashi has taken the spotlight this Valentine's Day, reshaping its image from old-fashioned to trendy.
Locally brewed soy sauce further enhances the umami of Mushroom Ichiman, a versatile seasoning selling out faster than the producers can make it.
