Guide to Ekiben: Local Japanese Bento Boxes to Enjoy During Train Rides
A trip to Japan is incomplete without trying...
Mizudashi: The Art of Japanese Cold Brew
Mizudashi is the Japanese technique of extracting flavors using cold...
Konnyaku: A Superfood To Be Proud Of!
Konnyaku is considered a superfood in Japan. It's very convenient...
Guide to Japanese Cocktails
Given the rich history of the Japanese nihonshu...
Guide to Traditional and Regional Japanese Vegetables
Recently in Japan, there has been a growing...
Negi: Is it a spring onion, green onion, scallion or leek?
Japan boasts a wide variety of domestic vegetable, however, some...
Awamori: Okinawa’s Regional Alcohol is Japan's Oldest Liquor
Okinawa’s most famous alcohol, next to habu-shu, is...
Certified Sake Sommelier Finds Her Favorite Japanese Food Pairings
To receive a package from a place...
Local foods and Regional Dishes of Kagoshima
Kagoshima prefecture is located in the very south...
Storing Nori (Seaweed) – Tips and Tricks
Nori is quite simply an edible seaweed. In...
Which is Actually a Purple Potato? Ube vs Taro vs Beni Imo
Delicious, healthy and sweet, purple potatoes have become increasingly popular...
Sweet Potato Varieties of Japan
One might not think of sweet potatoes when...
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