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Okayama ramen is a regional ramen style from Okayama Prefecture. Most bowls use tonkotsu shoyu, or cooks finish a chicken-and-pork broth with soy sauce tare. Flat chewy noodles and shop-by-shop variation define the style. Okayama ramen i...

Obanzai is traditional Kyoto home-style cooking. It centers on small, seasonal side dishes made with local vegetables. Think of it as everyday Japanese comfort food, Kyoto style. If you searched "what is obanzai," here is the short answe...

Japan has so many sweet savory pancakes ever since a long time ago and Negiyaki is one of them. It is the thinner version of Okonomiya.

Unaju is a Japanese grilled eel rice bowl served in an elegant lacquered box. Glossy unagi kabayaki sits over steamed rice, soaked in a sweet soy-based sauce. It looks beautiful. It tastes even better. If you have ever wondered what make...

Echizen Gani, or Snow Crabs are in plentiful supply during the season that extends every year from the 6th of November until the 20th of March. The crabs are given their name due to the coastline of Echizen from where these crabs are cau...

Characterized by its firm and thick flour noodles. Made with a broth of a miso or soy sauce blend and typically with boiled cabbage. Fujiyoshida's famous specialty udon.