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Prepare for an extraordinary culinary journey through the captivating region of Iwate, Tohoku, as we delve into the fascinating world of Wanko Soba. Get ready to be amazed by this beloved local specialty, where soba noodles take center s...

What is the difference between Okinawa soba and Soki soba noodles? Before answering this question, we would like to introduce about Soki Soba, its feature and recipes. In addition, we will recommend some good restaurants to enjoy Soki So...

出雲そば Izumo soba is one of Japan's three most celebrated regional soba noodles, originating from Shimane Prefecture's Izumo region. It is darker than most soba, has a stronger buckwheat aroma, and is served in a way unlike any other n...

One of the three big name soba noodles comes from Togakushi Village. Uses home made ground buckwheat flour, it is a traditional experience.

The main characteristic of hegi soba is the seaweed. The hegi soba noodles are a little more slippery and chewy then other soba noodles because of the seaweed. It is called hegi because the wooden tray it is served in is called hegi.

Kakimaze is Tokushima's festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri depending on the town. In the yuzu-growing so...

Fukuda Pan (福田パン) is not known for croissants or elaborate pastries. Instead, this family-run bakery in Morioka, the capital of Iwate Prefecture in northern Japan, specializes in one oversized style of coppe pan. It has been in busin...

Say “Wagyu” to many travelers, and they picture beef so marbled it looks almost white. Iwaizumi Tankaku Beef (岩泉短角牛) tells a different story. The beef comes from Japanese Shorthorn cattle raised in Iwaizumi, Iwate Prefecture. It sta...

Tokyo is one of the world’s great food cities, but its restaurant culture can feel unfamiliar when you visit for the first time. A small ramen counter, a conveyor-belt sushi restaurant, an underground food hall, and a neighborhood izakay...

It is December 30, and the department store food hall is packed. Lacquered boxes glow under the lights in black, red, and gold. Inside sit glossy black soybeans, golden chestnut paste, pink and white fish cake, bright prawns, and small d...