Move over, California rolls. We're diving into the Japanese dishes that are truly popular with American college students, ...

But modern Japanese eating is also full of quiet Western influences, especially at breakfast. One of the most interesting examples is the appearance of chipolata sausage on hotel buffets, family ...

What is Kanboshi Daikonni? Read about Gifu's traditional cold-dried radish, its history as a winter survival food, and how the freezing process works.

Learn about Sagohachi duke, a delicious Japanese pickle made from koji. We explain its history and a cafe to try it in Fukushima.

The Shogoin Kabu is a celebrated symbol of Kyoto’s refined winter cooking. Known as one of Japan’s largest turnip types, this impressive crop is the base for highly value regional specialties, ...

Jyunenn botamochi (じゅうねんぼたもち) is a traditional sweet from Fukushima Prefecture. It is a type of botamochi, which is a round or oval rice cake made from a mixture of glutinous and non-glutinous rice.

Whether you are a long-time vegan or simply looking to cut down on meat while traveling, Japan now offers more opportunities ...