Literally meaning “plate noodles”, this dish has similar ingredients to Champon but is a wonder all of its own.
The sweets are wrapped in soft white daifuku, glutinous rice, and stuffed with sweet bean paste with a fresh strawberry on top.
This plant-based dining style, along with Zen Buddhism itself, started making its way around Japan in the 12th century, and is still an integral part of...
People can celebrate the famous annual food festival from their homes. They can order online some of the fan favorite dishes from festival vendors, and have...
What is Chef Takashi Tamura’s advice to those who want to make their own Osechi? “How good the dishes are depends on how much effort one...
Japan’s diverse and sometimes surprising use of regional and limited edition flavors in Kit Kats has made them a popular souvenir for travelers from abroad and within...
One thing that has consistently captivated and delighted me during my tenure here in Japan are the changing seasons. For the first time in my...
In stark contrast to its external image of pretty pink flowers, the parasitic plant Striga — also known as witchweed — brutally attaches itself...
The Demachi branch of Chinese food chain, Gyoza no Osho (Kamigyo Ward, Kyoto), which offered students living in the college town free meals if they...
In Japan, each season has its own distinct set of dishes and individual flavors. Largely influenced by the fresh ingredients available at specific times...
Celebrating the ‘autumn of appetite’ season (shokuyokunoaki 食欲の秋), JAPAN Forward presented our “Reader’s Ramen Championship” bracket beginning September 30. We started with four ramen flavors from...
It is around this time of year, when the cool autumn breezes begin to blow, that we find a morning visit to Omicho Market...
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