Kokuryu is the Fukui brewery that helped bring daiginjo to market in 1975. Learn its history, aging, Kuzuryu, and key bottles ...

Sekiaji (Seki horse mackerel, 関あじ) is a branded Japanese jack mackerel from Saganoseki, in Oita Prefecture on the island of Kyushu. It is not a separate species. Only fish caught individually by hook ...

Tofu, natto, yuba and other soybean foods are central to Japanese cooking, along with egg dishes such as tamagoyaki.

Isojiman is a Yaizu, Shizuoka brewery founded in 1830. Learn about its Tojo rice, Oi River water, cold brewing, and key ...

Japan's bakeries and Western-style sweet shops make melon pan, curry bread, cheesecake, roll cakes and much more. Explore the breads and Western-style desserts that Japan has made its own.

Japan's drinks culture includes kissaten coffee, canned coffee, ramune and regional soft drinks. Explore non-alcoholic drinks you can find around Japan.

Okonomiyaki is a savory griddled pancake and takoyaki are batter balls filled with octopus, both closely tied to Osaka and Hiroshima. Explore regional styles and toppings.

Miso, soy sauce and dashi form the base of Japanese flavor, alongside many regional seasonings and pantry staples. Learn what they are and how they are used.

Tosa Inaka Sushi is Kochi's vegetable sushi with yuzu-seasoned rice. Learn its toppings, taste, history and where to buy it.

Naruto sea bream is Tokushima's prized madai from the Naruto Strait. Learn its taste, seasons, fishing methods and best ...