Tottori gyukotsu ramen is a rare beef bone ramen from western Japan. Learn its taste, postwar roots, and where to try it.
Kaze no Mori: unpasteurized junmai sake from Nara. History, natural fizz, hard water, Akitsuho rice, 807/657/507 and where to ...
Yuki Usagi is a large white strawberry from Karatsu, Saga. Learn why it stays pale, how it tastes, its season, and how it ...
Nyuzen Brown Ramen is a B-grade shrimp miso ramen from Toyama. Learn its history, flavor, ingredients and current ...
Written in Japan from Japanese-language primary sources.
Styles, brands, brewing and how to drink.
How to order oden at Japanese convenience stores: 10 common ingredients, simple phrases, prices and diet or allergy tips.
種類・銘柄・造り方・飲み方を紹介します。 日本酒の種類→ 日本酒の銘柄→ 日本酒の産地→ 日本酒の造り方→ 日本酒の飲み方→ 日本の一次資料（日本語）に基づき、日本で執筆しています ...
The bowl looks almost too plain at first. A pale, see-through broth, a tangle of fine noodles, a few slices of pork. Then you taste it, and the savory depth catches you off guard. That is Hakodate ...
Sanuki Udon is the famous chewy wheat noodle of Kagawa Prefecture, the smallest prefecture in Japan and the proud home of udon culture. Locals proudly call Kagawa “Udon Prefecture,” and more than a ...
冷やし中華 Hiyashi chuka is Japan’s signature summer noodle dish. Chilled ramen noodles sit at the base, topped with a colorful arrangement of cucumber strips, thinly sliced egg, ham, and tomato, then ...
Tebasaki are Nagoya’s famous double-fried chicken wings, glazed in a sweet-savory soy sauce and finished with white pepper and sesame. In fact, people in Nagoya often call them “Nagoya Chicken,” and ...
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