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Sannen Bancha (三年番茶), or "three-year bancha," is a Japanese tea named for its production timeline, not a single home region. Producers either age mature tea leaves and stems for three years before roasting them. Or they let a tea bus...

Japanese single malt is part of a much wider whisky world, alongside established traditions such as Scotch and Irish whiskey and newer or developing categories such as American and Australian single malt. This article compares Japanese s...

Japanese Christmas Cake: A Complete Guide From the classic strawberry shortcake to premium hotel creations — everything you need to know about Japan's most beloved holiday tradition Every year on Christmas Eve, almost every family in Jap...

Kyobancha (京番茶), also sold as Iribancha, is Kyoto's own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-bitterness cup. It's made from the coarse, mature leaves ...

Seki no To (関の戸) is a bite-sized Japanese sweet from Seki-juku, an old post town in Kameyama, Mie Prefecture. One small shop wraps smooth red bean paste in gyuhi, a soft rice dough, then dusts the whole thing in wasanbon sugar. That p...

Bancha (番茶) is Japan's everyday green tea. It's an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for sencha or gyokuro. Many households in Japan keep it in the...

The history of sake stretches back roughly two thousand years, at least if you use the word broadly for Japanese alcoholic drinks made from rice. Yet the earliest rice-based drinks were nothing like modern nihonshu. The sake people pour ...

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...

Chumushi Sencha (中蒸し煎茶) is a medium-steamed type of Japanese sencha green tea. It sits between Asamushi, lightly steamed sencha, and Fukamushi, deeply steamed sencha, offering a balanced cup with fresh aroma, gentle umami, moderate ...

Kabusecha (かぶせ茶) is a Japanese green tea made from tea plants shaded for a relatively short period before harvest, commonly around one week. Shading gives the leaves a deeper green appearance, a sweeter and more umami-rich taste, and...