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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.

Gifu

Mizu manjyu (水饅頭)

When the Japanese summer heat begins, traditional sweets known as wagashi offer a much-needed cooling treat. The most famous of these simple desserts is Mizu Manjyu, or the "water dumpling." This confection, known for its clear, glass-li...

November 10, 2025March 14, 2026
Kyoto Vegetables

Mibuna (壬生菜)

This article shines a light on Mibuna (壬生菜), a traditional green leaf vegetable celebrated in the city of Kyoto, Japan. We will cover what makes this vegetable special, its deep roots in Kyoto’s history, and a special place where you ...

November 9, 2025
Gifu

Kanboshi daikonni (寒干し大根)

This article introduces Kanboshi Daikonni (寒干し大根煮), a nourishing, traditional dish that captures the tough spirit of winter survival in Japan’s mountainous regions. This simmered specialty comes from Gifu Prefecture, specifically t...

November 7, 2025
Other Noodles

Hatto (はっと)

In the northern part of Japan, in a region known as Miyagi Prefecture, there is a special dish that has been a comfort food for generations. It’s called Hatto (はっと), and it’s more than just a meal; it is a warm and humble bowl that te...

November 6, 2025March 15, 2026
Fukushima

Sagohachi duke (三五八漬け)

This article will explain a traditional Japanese food called Sagohachi duke. We’ll look at what it is, where it comes from, and even find a place where you can try it. The simplicity and health benefits of this fermented dish have made i...

November 3, 2025
Kyoto Vegetables

Shogoin kabu (聖護院かぶ)

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, especially Senmaizuke (t...

November 2, 2025November 3, 2025
Fukushima

Daikon mochi (大根餅)

An interesting and delicious food to try is Daikon mochi, a Japanese dish you might not have heard of before. This article will explain what it is, where it comes from, and where you can find a place to eat it in Japan. It's a simple foo...

October 31, 2025
Fukushima

Jyunenn botamochi (じゅうねんぼたもち)

When you think of Japanese sweets, you might imagine red bean paste or cherry blossom-flavored treats. But in the Fukushima region, there's a unique local dish with a special flavor and a heartfelt name: Jyunenn botamochi. This article w...

October 22, 2025November 3, 2025
Kyoto Vegetables

Kujo negi (九条ネギ)

If you want a real taste of Kyoto's long food history, you must try Kujo Negi. This isn't just a regular green onion; it's a celebrated vegetable known for its unique sweetness and texture that almost melts when cooked. This article...

October 21, 2025
Kyoto Vegetables

Kyo Yasai (京野菜)

Kyo Yasai, or Kyoto vegetables, are highly respected in Japanese cooking. People all over the world know them for their great quality and special features. These special items are much more than just food grown in one place; they are old...

October 20, 2025

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