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Hiyamugi is a thin wheat noodle served cold in summer. People enjoy these cold Japanese noodles with chilled broth or a dipping sauce. In thickness, hiyamugi sits neatly between somen and udon. Japanese cuisine features many noodle dishe...

Walk through central Fujinomiya around lunchtime and you will smell it before you see it. Sauce hits a hot iron griddle somewhere, and the scent drifts down the street toward Fujisan Hongu Sengen Taisha. Locals barely notice. For them, t...

Hamamatsu Gyoza is the signature local dish of Hamamatsu, Shizuoka. Cooks arrange these pan-fried dumplings in a ring, then pile boiled bean sprouts in the middle. Because the filling leans heavily on sweet cabbage, the taste stays light...

冷やし中華 Hiyashi chuka is Japan's signature summer noodle dish. Chilled ramen noodles sit at the base, topped with a colorful arrangement of cucumber strips, thinly sliced egg, ham, and tomato, then drizzled with a cold soy-vinegar or ...

Fish is an essential part of Japanese cuisine. In fact, it is safe to say that they eat a lot of fish in a week. The fact that Japan is a huge island means they have a variety of fish available. Thus, they created dishes that use fish as...

Senbeijiru is a local dish made by simmering Nambu senbei crackers in a broth made from meat, fish, mushrooms, and vegetables. Starting with Hachinohe City in Aomori Prefecture, it is often made in the southern region of the prefect...

Japan's food world goes far beyond sushi and ramen. One treat that often surprises first-timers is 水羊羹 Mizu Yokan, a chilled wagashi made from adzuki beans, kanten jelly, and sugar. It looks simple. But the moment you taste it, someth...

Hokkaido is attractive for its seafood. You can eat fresh and delicious seafood only in Hokkaido. Many tourists come from outside Hokkaido because they are attracted by the deliciousness of the ingredients. Among them, the most popular i...

Karashi renkon ranks among the proudest foods of Kumamoto. The dish packs lotus root holes with spicy mustard miso. Cooks then dip it in batter and deep-fry it until golden. Curious how a sick lord sparked this Edo period creation? You w...

Kamaboko is a traditional Japanese fish cake made from seasoned white fish paste. Most versions have a soft, springy texture and a mild, clean seafood flavor. In Miyagi Prefecture, the most beloved style is sasa kamaboko — a bamboo-leaf-...