Shiso: Japanese Perilla Leaf - What It Is, How It's Used and Where To Buy
You may have seen a spade-shaped leaf adorning Japanese dishes from time-to-time....
Jōmon Culture: The Diet of an Ancient Civilization in Japan
From around the middle of the 11th century...
Japanese Engay Foods: Easy-To-Swallow Foods For An Aging Population
Did you know that some foods like mochi...
Harvesting Sea Salt: How Salt Is Made In Japan
An essential mineral for the human body, most...
How to care for a Japanese Knife
As a good chef knife is perhaps the...
Guide to the Japan Alps and the Regional Foods of Nagano
Snow-capped mountains and alpine trees in winter. Colorful...
Kaki: Japanese Persimmon and How To Make Hosigaki (Dried Persimmon)
As fall approaches so do the seasonal persimmon...
Shiitake Mushrooms: The Difference Between Donko and Koshin
Dried mushrooms are often overlooked as a pantry staple,...
How to Celebrate Japanese New Year: Oshogatsu, Traditions and Customs
Oshogatsu (お正月) is the Japanese New Year and...
The Ultimate Guide to Udon Noodles
Although not as popular as ramen, udon is...
Types of Rice: Long Grain, Medium Grain, and Short Grain
Rice can be broadly classified into three different categories:...
Arigato Travel Food Tours: An Insider’s Look Into Japan’s Unique Culinary Scene
In Tokyo city alone, there are over 60,000...
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