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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...

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 ...

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...

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...

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...

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...

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...

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...

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...

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...