Izakaya: Japanese Pubs Serving Food, Drinks and Laughter
Reddish orange lanterns glow softly in the dark...
Miwa's Japanese Cooking E-Cookbook Giveaway [CLOSED]
We’ve partnered with our friend Miwa’s Japanese Cooking to offer...
Nature’s blessings: Hokkaido’s food from land to sea
Hokkaido, Japan’s northernmost main island, is blessed with...
Katakana: Spotting Western Foods Written in Japanese
Katakana is generally used for foreign names and...
What is Rice Water and How Can We Use It?
“Rice water” is the leftover water from rinsing...
Tips for Storing Rice
While many of us might believe that the...
Japanese Gift-Giving Culture for Everyday Life
Gift-giving is one of the most historically preserved...
How to Avoid and Spot High Fructose Corn Syrup in Japanese Food
High fructose corn syrup is one of the...
Wagashi: The Artful Elegance of Japanese Sweets
Wagashi, traditional Japanese sweets, combine fresh, seasonal ingredients...
Traditional Japanese Ingredients: Food for a Long Life
One reason the traditional Japanese diet is thought to...
The Many Varieties of Japanese Flour
Although baked goods aren’t the first product you...
Japanese Sugars: A Foundation of Flavor
From sushi rice to stews, sauces, pickles, and...
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