Kansai Mie Yokkaichi Tonteki (四日市とんてき) Date 7 hours ago Reading Time 9 Mins Read Yokkaichi Tonteki is a Japanese pork steak from Mie Prefecture in central Japan, sautéed with whole garlic cloves and finished…
Tea Type Kabusecha (かぶせ茶) Date 2 days ago Reading Time 10 Mins Read Kabusecha (かぶせ茶) is a Japanese green tea made from tea plants shaded for a relatively short period before harvest, commonly…
Article How to Order Food in Japan: A First-Timer’s Guide Date 3 days ago Reading Time 11 Mins Read You can usually order at Japanese restaurants without speaking Japanese. Pointing at a menu photo, tapping a tablet or buying…
Article Authentic food tour: Tokyo, Kyoto & Osaka Food Tour Date 3 days ago Reading Time 5 Mins Read Japanese cuisine is deeply rooted in regional geography, history, and seasonal availability. While international perception often reduces the country’s culinary…
Kyushu Okinawa Shikuwasa Drink (シークワーサードリンク) Date 5 days ago Reading Time 18 Mins Read Shikuwasa drink is Okinawa’s everyday citrus beverage, made from a small green fruit called Citrus depressa. It tastes sharply sour…
Article Japan Food Bucket List: 15 Must-Try Foods for Your First Trip Date 6 days ago Reading Time 18 Mins Read In general, a two-week trip to Japan gives you around forty opportunities to eat. That sounds like plenty, until you…
Kansai Mie Tsu Gyoza (津ぎょうざ) Date 1 week ago Reading Time 9 Mins Read Tsu Gyoza (津ぎょうざ) is a giant deep-fried dumpling from Tsu City, the capital of Mie Prefecture. Each one uses a…
Article Japan Is on Sale: How $30 Buys an Entire Day of Amazing Food in Japan Date 1 week ago Reading Time < 1 Min Read In some major North American cities, a restaurant ramen meal can approach $30 once tax, tip, and maybe a side…
Japanese Fruit Kansai Mie Mie Nanki Mikan (三重南紀みかん) Date 1 week ago Reading Time 11 Mins Read Mie Nanki Mikan (三重南紀みかん) is a Japanese mandarin orange from the southern tip of Mie Prefecture. Growers there ship citrus…
Brewing Japan Sake Koji Buai (麹歩合): How Much Rice Becomes Koji Date 1 week ago Reading Time 22 Mins Read Ask a brewer what makes sake possible and the answer rarely starts with rice. It starts with koji. Yet koji…
