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Nestled in northeastern Japan, Tohoku remains one of the country's best-kept culinary secrets. This mountainous region of six prefectures offers distinctive flavors shaped by harsh winters, abundant seafood, and centuries of agricultural...

Japan has a reputation for high prices, yet careful planning turns a dream trip into an affordable reality. You can enjoy steaming bowls of ramen, peaceful temples, and neon city nights without draining your savings. The key lies in know...

Juwari Soba, a special kind of noodle in Japan, is made entirely from buckwheat flour, giving it a unique and authentic taste. Unlike other soba noodles, Juwari Soba skips the use of binders, letting you experience the pure essence of bu...

Bright red and zesty, Beni Shoga might look like a simple garnish, but it plays a much bigger role on the Japanese plate. Whether it’s resting atop a bowl of gyudon or scattered over yakisoba, this fiery pickled ginger transforms dishes ...

When you think of traditional Japanese cuisine, you might picture sushi or ramen. But in some areas, there's another special dish locals enjoy it for centuries: Koi food, or Koiryori. This article will give you a simple look into this un...

Trying local food can help an international student feel more at home in Japan. Many meals are simple, low cost and easy to find near schools or stations. Rice dishes, noodles and small side plates give you many options to try. Some stud...

When people think of Japanese food, they often picture sushi or ramen. But Japan has many local dishes that are lesser known, yet hold a special place in regional culture. One such dish is Shokkara jiru, a flavorful soup from the Izu Isl...

Japanese cuisine has quietly become one of the most powerful cultural bridges in the world. People may visit Japan for temples, neon skylines or landscapes, but they stay connected to the country because of its food. Dishes are small, be...

Introduction: The UCLA Hustle and the Search for Perfect Fuel Let's be real: life at UCLA is a constant juggle. You're sprinting from a lecture in Bunche Hall to a lab in the biomedical building, cramming for a midterm at Powell Library,...

Introduction: The Evolution of the Campus Dining Hall The American college cafeteria is in the middle of a serious glow-up. Gone are the days when the only options were sad salad bars, questionable "mystery meat," and vats of overcooked ...