Akita Japan Regions Sake Akita Sake (秋田の酒) Date 11 hours ago Reading Time 15 Mins Read Akita sake is a refined sake culture from northern Japan. It comes from Akita Prefecture, a rice-growing region in Tohoku….
Article Japanese Street Food Japan’s Street Food Must-Eats: 10 Iconic Snacks from Takoyaki to Taiyaki Date 1 day ago Reading Time 17 Mins Read Japanese street food hits you before you even see the stall. First comes the smell: charcoal, sweet soy glaze, and…
Hyougo Japan Kansai Regions Hyogo Sake （兵庫の酒） Date 2 days ago Reading Time 11 Mins Read Hyogo is one of Japan’s major sake-producing prefectures, especially because of Nada Gogo. Its sake culture grew from water, rice,…
Chubu Yamanashi Seida no Tamaji (せいだのたまじ) Date 2 days ago Reading Time 7 Mins Read Seida no Tamaji is a traditional potato dish from Yamanashi Prefecture. Made from small potatoes simmered in a sweet and…
Japanese Fruit Kyushu Nagasaki Maturibayashi Watermelon (まつりばやし) Date 2 days ago Reading Time 7 Mins Read Maturibayashi watermelon is a large, sweet Japanese melon known for its crisp texture and rich flavor. It shows up every…
Japan Kansai Kyoto Regions Kyoto Sake (京都の酒) Date 3 days ago Reading Time < 1 Min Read Kyoto sake is known for smooth texture, fragrant sake aroma, and an elegant finish. The center of this regional sake…
Japan Sake Types Tokubetsu honjozo (特別本醸造酒) Date 4 days ago Reading Time 10 Mins Read Tokubetsu honjozo is Japanese sake made with rice polished to 60% or less, plus a small amount of brewed alcohol….
Japan Sake Types Seme sake (せめ) Date 4 days ago Reading Time 8 Mins Read Seme sake is the final press sake collected at the end of sake pressing. Because brewers apply stronger pressure at…
Kyushu Nagasaki Shippoku Ryori (卓袱料理) Date 4 days ago Reading Time 7 Mins Read Shippoku ryori is one of Japan’s oldest fusion cuisines. Born in Nagasaki during centuries of international trade, it blends Japanese,…
Japan Sake Types Nakadori sake (中取り) Date 5 days ago Reading Time 8 Mins Read Nakadori is the middle press sake collected after the first rough run and before the final heavy press. Because it comes from the…
