Himi udon is Toyama's hand-stretched, oil-free udon. Learn its 1751 origins, tenobe process, taste, and where to eat it.

Tottori gyukotsu ramen is a rare beef bone ramen from western Japan. Learn its taste, postwar roots, and where to try it.

Tatenokawa sake is from a Yamagata brewery making only Junmai Daiginjo since 2010. Its history, 1% Komyo, rice, and how to ...

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 ...

Written in Japan from Japanese-language primary sources.

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 ...

Tokyo ramen (東京ラーメン) is one of the city’s best-known old-fashioned soy sauce ramen traditions: clear amber soup, springy wheat noodles, sliced pork, bamboo shoots and green onion. In fact, if you ...

Pour a glass of sake and take a sip. Then try to say what you noticed. Most people stall right there, because nobody taught them what to look for. This guide on how to taste sake fixes that gap with ...

Shichiken is a Yamanashi sake brand founded in 1750. Learn how its sparkling and still sakes taste, what to try, and where to buy.

Pearl White is a Japanese white strawberry from Nara, registered as Iroha-001. Learn its taste, season, price, and how it differs.