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  • History of sake
    History of Sake: From Ancient Rice Fermentation to Modern Nihonshu
  • Chogo (調合) Blending and Adjusting Sake for Consistent Quality
    Chogo (調合): Blending and Adjusting Sake for Consistent Quality
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  • himokawa udon
    Gunma

    Himokawa Udon (ひもかわうどん)

    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...
    2019年11月27日2026年3月15日
  • Chogo (調合) Blending and Adjusting Sake for Consistent Quality
    Brewing

    Chogo (調合): Blending and Adjusting Sake for Consistent Quality

    Two tanks of sake sit side by side in a storage building. Same rice, same yeast, same recipe, same brewing season. Yet one tastes rounder, while the other carries sharper acidity. So what happens next? Somebody tastes both, then decides ...
    2026年9月5日
  • Type

    Usucha(薄茶)

    Usucha (薄茶), or "thin tea," is the light, faintly foamy bowl of whisked matcha. It's what most people picture when they imagine Japanese tea. You whisk it briskly with a bamboo chasen until the surface turns pale green and lightly frot...
    2026年9月4日
  • Type

    Koicha (濃茶)

    Koicha (濃茶), or "thick tea," is the dense, syrup-like matcha that hosts prepare and guests share during the formal Japanese tea ceremony. The host kneads it slowly into a smooth, glossy paste rather than whisking it into a light, foamy...
    2026年9月3日2026年9月4日
  • hiochi sake
    Brewing

    Hi-ochi (火落ち): Bacterial Spoilage in Sake

    Hi-ochi (火落ち) is the bacterial spoilage of sake. It strikes after brewing finishes, and a small group of ethanol-tolerant lactic acid bacteria causes it. Sake is a hostile place for microbes, so the fact that anything spoils it at all...
    2026年8月30日
  • Karashi Rice, Koji and Moto Conditioning
    Brewing

    Karashi: Rice, Koji and Moto Conditioning

    Karashi (枯らし) is a conditioning period in sake brewing, and it happens three separate times. Rice rests after polishing, koji rests after leaving the koji room, and the finished starter rests before it enters the main mash. Japanese b...
    2026年8月26日
  • yokkaichi tonteki 四日市とんてき
    Mie

    Yokkaichi Tonteki (四日市とんてき)

    Yokkaichi Tonteki is a Japanese pork steak from Mie Prefecture in central Japan, sautéed with whole garlic cloves and finished in a dark garlic sauce. Locals treat it as a local specialty rather than a restaurant showpiece. The pork arri...
    2026年8月25日
  • How to Order Food in Japan
    Article

    How to Order Food in Japan: A First-Timer’s Guide

    You can usually order at Japanese restaurants without speaking Japanese. Pointing at a menu photo, tapping a tablet or buying a meal ticket is usually enough. What confuses first-time visitors is rarely the language. It is the process, b...
    2026年8月22日
  • Japan Food Bucket List
    Article

    Japan Food Bucket List: 15 Must-Try Foods for Your First Trip

    In general, a two-week trip to Japan gives you around forty opportunities to eat. That sounds like plenty, until you realize that all 47 prefectures have their own specialties and food traditions. This Japan food bucket list therefore na...
    2026年8月19日
  • tsu gyoza
    Mie

    Tsu Gyoza (津ぎょうざ)

    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 custom wrapper 15 centimeters across, so a single piece replaces about three ordinary gyoza. It began in school lunches r...
    2026年8月19日
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🍣 Edomae Sushi A classic Tokyo food guide selected by our editors. →
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New Japanese Food Post
  • History of sake
    History of Sake: From Ancient Rice Fermentation to Modern Nihonshu
    2026年9月6日
  • Chogo (調合) Blending and Adjusting Sake for Consistent Quality
    Chogo (調合): Blending and Adjusting Sake for Consistent Quality
    2026年9月5日
  • Usucha(薄茶)
    2026年9月4日
  • Koicha (濃茶)
    2026年9月3日
  • kyoho grape
    Kyoho Grapes (巨峰)
    2026年9月2日
  • firefly squid - hotaru ika
    Firefly Squid (ホタルイカ)
    2026年9月1日
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