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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.

Kyoto Vegetables

Shogoin daikon (聖護院大根)

The Shogoin Daikon is one of Kyoto's most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, g...

October 19, 2025
Kyoto Vegetables

Manganji pepper (万願寺甘とう)

This article will introduce you to the Manganji sweet pepper, a huge, flavorful vegetable from Kyoto, Japan. We will look at what makes this pepper special, where it came from, and a great place where you can try it. Keep reading to find...

October 17, 2025
Kyoto Vegetables

Ebi imo (えびいも)

Ebi imo is a valuable type of taro from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional Kyo-yasai (Kyoto vegetable) and ...

October 17, 2025
Kyoto Vegetables

Kyoto red carrot (京にんじん)

The Kyoto Red Carrot, known in Japan as Kintoki Ninjin, is a prized vegetable of the Japanese winter. It stands out because of its bright scarlet color and long, thin shape. This carrot is a must-have for traditional holiday fo...

October 15, 2025
Kyoto Vegetables

Fushimi Togarashi (伏見とうがらし)

Fushimi Togarashi is a key food in Kyoto's seasonal cooking. Locals valued this not for being hot, but for a special, mild sweetness and crunchy texture. As one of Kyoto's respected traditional vegetables, this gentle pepper is cent...

October 14, 2025
Kyoto Vegetables

Kyona (京菜)

This article is about Kyona (京菜), a key Japanese leafy green that most people know as Mizuna. We'll look at why it's a special vegetable from Kyoto, how it's been used in traditional food for a long time, and why it's a ...

October 13, 2025
Kyoto Vegetables

Kamo nasu (賀茂なす)

The Kamo Eggplant, or Kamo nasu, is a celebrated summer vegetable from Kyoto. You can spot it right away by its large, round shape. As a key food in traditional cooking, this vegetable is deeply connected to the city's seasonal...

October 12, 2025October 13, 2025
Article

2025 Winter Japan Food Travel Guide: A Culinary Journey Through Seasonal Delicacies and Regional Specialties

The Enduring Flavors of a Japanese Winter Japanese winter food is a profound expression of the nation's culinary philosophy, centered on the concept of shun (旬), or consuming ingredients at their absolute peak of flavor. The upcoming ye...

October 11, 2025October 22, 2025
Fukui

Heshiko (ヘしこ)

Step into the flavorful world of Heshiko, a traditional Japanese preserved fish dish that tells a story of patience, history, and regional pride. Unlike ordinary seafood, Heshiko stands out with its deeply fermented, umami-rich flavor, c...

October 9, 2025
Shellfish & Crab

Seige (せいげ)

Fukui Prefecture during the colder months will make you likely encounter the inviting aroma of Seige, a humble yet hearty crab dish that captures the essence of coastal life in Japan. This local specialty from the Kono district in Minami...

October 7, 2025

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