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About Japanese Food & Traditional Foods of Japan | Food in Japan

Krisha– Author –

Krisha Food Writer

Krisha is a writer for Food in Japan, covering Japanese dishes, regional specialties, and food culture. Krisha’s articles introduce ingredients, flavors, preparation methods, and the cultural background of Japanese foods, helping readers understand what makes each dish distinctive.

Tochigi

Nikko Yuba (日光湯波)

Nikko, a city in Japan famous for its beautiful shrines, temples, and stunning natural landscapes, also has a special local food deeply tied to its history and culture: Nikko Yuba. This article will take you on a journey to discover what...

September 15, 2025
Udon

Chitake udon (ちたけうどん)

In Tochigi Prefecture, Japan, Chitake udon is a long-standing dish deeply embedded in the local culture. It holds a significant place in regional cuisine, connecting people to the area's agricultural past and natural resources. This arti...

September 14, 2025March 15, 2026
Japanese Pickles

Gari (ガリ)

Have you ever taken a bite of sushi and noticed that sweet, tangy ginger on the side? That’s Gari, one of the Yakumi in Japan—far more than just a garnish. It plays a key role in the sushi experience, both in taste and tradition. In this...

September 11, 2025September 16, 2025
Japanese Sweets

Herahera dango (へらへら団子)

Herahera Dango is a unique Japanese sweet from the Sajima area of Yokosuka City in Kanagawa Prefecture. This flat rice-flour dumpling comes with sweet red bean paste (anko) and has a chewy, nostalgic taste. In this article, we explain wh...

September 10, 2025March 28, 2026
Japanese Pickles

Syoyuzuke (醬油漬け)

Have you ever come across a Japanese dish that tastes both rich and deeply savory, yet comes from a centuries-old preservation technique? If so, you may have already experienced the magic of Syoyuzuke (醤油漬け)—a traditional method of m...

September 9, 2025September 13, 2025
Japanese Street Food

Kanko yaki (かんこ焼)

Kanko yaki (かんこ焼) is a traditional drum-shaped snack from the Tsukui area of Sagamihara City in Kanagawa Prefecture. Its name comes from its round shape, which resembles a small gagaku drum (kakko) used in Japanese court music. This ...

September 8, 2025March 28, 2026
Roe & Fish Cakes

Fugu no ko no kasuduke (ふぐの子の粕漬け)

This article is about a special food from Japan's Ishikawa Prefecture. This dish, called Fugu no ko no kasuduke, shows how people have preserved food for a long time. It is a unique and clever dish that turns a dangerous ingredient into ...

September 7, 2025September 13, 2025
Japanese Sweets

Saka manjyu (酒まんじゅう)

Sake manjyu is a Japanese steamed bun made from wheat flour dough fermented with rice koji (natural sake yeast) and filled with sweet red bean paste. The koji fermentation makes the dough soft and fluffy, giving the bun a gentle sake-lik...

September 6, 2025March 14, 2026
Japanese Pickles

Suzuke (酢漬け)

Have you ever wondered about the tangy, refreshing side dishes often served with Japanese meals? This article will dive into Suzuke, a fascinating type of Japanese pickle. We'll explore what it is, uncover its origins, highlight a place ...

September 3, 2025
Akita

Keno jiru (けの汁)

Keno Jiru is a warm and healthy soup that people in northern Japan, especially in the Tsugaru area of Aomori Prefecture, have loved for hundreds of years. Families in this snowy region cook this dish to stay nourished and comforted durin...

August 31, 2025September 12, 2025

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