Japan– category –

Are you familiar with the beef cut "misuji"? Many people may have eaten it at yakiniku restaurants. However, surprisingly few people know what part of the cow it is. Known for its incredible tenderness and rich marbling, this rare cut is...

Seseri is meat you can find around the neck of a chicken. It is popular for its firm and chewy texture and juicy, fatty taste, but it is actually a rare cut that locals obtained in very small quantities from a single chicken! In this art...

Marucho is a beloved cut of offal in Japan, known for its rich, juicy flavor and satisfying texture. Often enjoyed in yakiniku restaurants, this fatty delicacy has a deep umami taste that keeps people coming back for more. Whether you're...

Shiro Ika, or "white squid," is a prized seafood delicacy in Japan, known for its delicate sweetness and tender texture. Especially popular in regions like Tottori, this squid is enjoyed fresh as sashimi or expertly dried to enhance its ...

In Japan, Sankaku (サンカク) is a term that holds special significance, especially in the world of wagyu beef and cuisine. Whether it refers to a premium beef cut known for its marbling or a shape that influences Japanese food culture. S...

Pickles play a crucial role as a light palate cleanser. Among them, lightly pickled vegetables stand out as the most popular because people can prepare them quickly and enjoy them like a salad. Asaduke involves soaking vegetables such as...

Furisode chicken may not be as well-known as other cuts, but its perfect balance of tenderness, juiciness, and rich flavor makes it a hidden gem worth trying. Whether grilled, fried, or cooked in a flavorful sauce, it offers a unique and...

Komekami (コメカミ) may not be the most well-known cut of meat, but it holds a special place in Japanese cuisine. This flavorful and unique part of the pig or cow offers a satisfying texture and rich umami taste, making it a favorite in ...

Hachinosu, a unique ingredient in Japanese cuisine, is valued for its texture and rich flavor. Often enjoyed in yakiniku or stews, it has a long history and remains a popular choice for those who appreciate offal dishes. From its role in...

Jyochu is a unique and innovative Japanese spirit that reimagines traditional sake-making with a focus on aging and depth of flavor. Unlike regular sake, Jochu is crafted to develop richer aromas and complexities over time, much like fin...