Ra-yu: Japan's Chili Oil
In the pantheon of Japanese cooking spices and...
Sansho: Japan's Citrus & Spicy Peppercorn
A staple of Japanese kitchens and restaurants, sansho...
Shichimi: Japan's Seven Spice Blend
Shichimi togarashi, more commonly known as just shichimi,...
Five Types of Tuna in Japan
Based on the small cuts that end up...
Guide to Yuzu Koshō: Japan's Citrus Hot Sauce
Yuzu koshō is a flavorful Japanese seasoning that...
Power Spots: Sites of Energy and Restoration
While traveling in the Japanese countryside or skimming...
Sencha vs Houjicha vs Gyokuro: What Are the Differences?
Though all green teas are produced from the...
Guide to Japanese Bakeries: From Shokupan to (Kare Pan) Curry Bread
Though Japan is usually associated with rice, bread...
The Best Places To Travel And Eat In Japan
One of the things that Japan is known...
The Evolution of Bread in Japan: Beyond Rice
Over time, economic forces, innovative bakeries, and shifting...
The History of Japanese Convenience Stores: From 7-Eleven to Family Mart
With over 56,000 convenience stores scattered throughout Japan,...
The History of Kaiten-zushi (Conveyor Belt Sushi)
Today, the average kaiten-zushi restaurant in Japan slings...
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