Tai Chazuke Ureshino is made by placing fresh sea bream marinated in the family's traditional sesame sauce on hot rice and ...

Sasa zushi is a traditional local sushi from Niigata Prefecture and Nagano Prefecture, recognized as one of Japan's top 100 ...

Tanabata Houtou is a seasonal variation of houtou, a traditional noodle soup from Yamanashi Prefecture for Tanabata Festival.

Japan's summer brings high temperatures and humidity. Japanese culinary traditions evolved to offer taste satisfaction and ...

Nikka Taketsuru is a vatted pure malt whisky made by blending malt spirits from two of Nikka’s distilleries: Yoichi and ...

The primary appeal of Sasanishiki lies in its light texture and subtle, elegant sweetness. It’s not overly sticky, allowing each grain to maintain its distinct form and separate delicately in the ...

Harikoshi Manjyu is a humble yet beloved local dish from Nagano Prefecture, known for its unique texture, savory flavor, and deep ties to rural life in Japan. Often enjoyed as a simple snack by ...