Discover Oiwa somen, a local noodle specialty from Kamiichi, Toyama. Learn how it is served, what it tastes like, and where ...

Sudachi Buri is a citrus-fed yellowtail from Naruto,. Learn how it is raised, its taste, and the best ways to eat it.

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri ...

Naruto wakame is Tokushima's firm, bright seaweed from the Naruto Strait. Learn its taste, season, nutrition, and how to cook ...

Naruto Kintoki is Tokushima's fluffy sweet potato with red skin and golden flesh. Learn its origin, taste, season and best ...

Beniazuma is a fluffy, red-skinned sweet potato from Kanto. Learn its taste, season, cooking and how it compares to ...

How Nara and Heian sake became a state institution: the Miki no Tsukasa brewing office, court ritual, and the Engishiki of ...

How Edo period sake became a major industry: brewing licences, winter brewing, regional breweries, and the sake trade with ...

Thank You Melon is a rare melon grown only in Hachiryu, Akita. Learn about its taste, season, history, and where to buy it.

A self-guided Asakusa sweet potato walk: imo kin, daigaku imo, yakiimo, and imo yokan, with shop tips, budget, and etiquette.

Iwaizumi Tankaku Beef is a rare, lean Japanese Shorthorn Wagyu from Iwate. Learn its history, mountain grazing, taste and ...

Fukuda Pan is Morioka's famous coppe pan bakery. Learn its history, best fillings, how to order, price examples and stores.