Menu

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.

Japanese Sushi

Makizushi (巻き寿司)

Makizushi is considered to be representative of sushi along with nigiri sushi. In Japan, the food culture of sushi rolls, which appeared in the Edo period, has flourished both in Japan and overseas. With the popularity of it, various var...

August 3, 2022March 10, 2026
Fish

Kibinago (黍魚子)

Kibinago is a type of fish of the herring family that is caught all year round. You can find it easily at supermarket in Japanese but do you know the correct way to eat it? This time, we will introduce the characteristics of Kibinag...

August 2, 2022March 12, 2026
Fish

Unagi no Shirayaki (うなぎの白焼き)

When you think of eel dishes, don't you think of kabayaki like "unaju", "unadon" and "hitsumabushi"? In fact, "Shirayaki" is also recommended. There may be some people who have never eaten shirayaki. Therefore, we would like to intr...

July 21, 2022March 12, 2026
Japanese Sushi

Temari Sushi (手まり寿司)

When autumn comes, a lot of autumn ingredients will be on the market. It's everyone's favorite season not only because of the cool weather but also because of good food. Speaking of seasonal food of autumn, what is the first t...

July 20, 2022March 28, 2026
Japanese Street Food

Kakigoori (かき氷)

There are hundreds of matsuri (Japanese traditional festival) all over Japan when summer comes. At matsuri, you can enjoy a lot of Japanese traditional food such as yakisoba, yakitori, ikayaki, etc. Today, we would like to introduce Kaki...

July 16, 2022April 6, 2026
Other Noodles

Hiyashi Chuka (冷やし中華)

冷やし中華 Hiyashi chuka is Japan's signature summer noodle dish. Chilled ramen noodles sit at the base, topped with a colorful arrangement of cucumber strips, thinly sliced egg, ham, and tomato, then drizzled with a cold soy-vinegar or ...

July 12, 2022April 27, 2026
Fish

Anago meshi (あなご飯)

Anago meshi is a Hiroshima specialty made with grilled conger eel over rice cooked in eel stock. It comes from the Miyajimaguchi area and became famous as an ekiben in 1901. People love it for its light, sweet-savory flavor. You can eat ...

July 7, 2022June 21, 2026
Japanese Sushi

Iwakuni sushi (岩国寿司)

Iwakuni sushi is one of those dishes that rewrites your expectations of sushi. The first thing you notice is the scale. This isn't a single piece balanced on vinegared rice. It arrives as a thick, square slice from a large pressed block,...

July 6, 2022June 1, 2026
Hyougo

Kobe beef (神戸牛)

Kobe beef is a premium Japanese wagyu brand from Hyogo Prefecture, and the rules behind it are unusually strict. Roughly 6,800 carcasses earn the name in a typical year. That scarcity explains most of the price, though not all of the fas...

July 5, 2022October 29, 2026
Japanese Hot Pot

Shabu-Shabu (しゃぶしゃぶ)

Lift a paper-thin slice of beef, swish it through barely simmering kombu broth, and watch the red surface turn pale in seconds. Then dip it in sharp, citrusy ponzu or thick sesame sauce. Steam rises, the pot murmurs, and the cook-dip-eat...

June 30, 2022October 30, 2026

1...45 464748 49...57