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Along with Kagawa prefecture, which is known as "Udon Prefecture", Saitama Prefecture is also the "Udon Kingdom". The production volume is the second largest in Japan. Since ancient times, udon has been eaten in various situations i...

Kiryu City in Gunma Prefecture, centered on the Kiryu River, thrives as a “textile town” with flourishing textile industries such as weaving and sewing. This town, known for making many obi for kimonos, also boasts a flat udon noodle tha...

Mentaiko pasta, a delightful fusion of Japanese flavors and Italian techniques, has become a beloved dish in Japan. Dive into the story behind mentaiko pasta, learn the secrets to making it perfectly, and discover why it has captured the...

Okinawa boasts a distinct food culture shaped by its unique climate, geography, and history, offering a diverse array of local dishes. Many of these dishes come with intriguing names, such as "Jimami Tofu," "Inamduchi," and "Minudaru," w...

Ukokkei, often called Silkie chickens, are a fascinating and unique part of Japan's culinary and cultural heritage. Known for their fluffy white feathers and distinctive black meat and bones, these chickens have long been treasured for t...

Hinai Jidori is one of Japan's most famous local chickens. Its rich flavor and deep richness never cease to captivate those who eat it, but behind its deliciousness, there are many stories that we don't know. This prized chicken is used ...

Japanese egg are renowned for their exceptional quality, freshness, and versatility in cuisine. With strict production standards and a deep-rooted cultural significance, they play a vital role in both traditional dishes and modern meals....

Miso soup is an essential part of Japanese daily meals, served at breakfast, lunch, and dinner across Japan. A single bowl of miso soup contains 35-50 calories and provides about one-sixth of daily salt intake when made with 13 grams of ...

Hoppy is a unique and beloved part of Japan's drinking culture, offering a refreshing beer-like experience with a twist. Known for its low alcohol content and versatility, it has been a staple in Japanese izakayas and homes for decades. ...

When savoring yakiniku, you've likely encountered terms like "domestic beef," "wagyu beef," "Kuroge wagyu beef," and "brand beef" on the menu. But what sets them apart, and why does it matter? Understanding the nuances between these type...