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水炊き Mizutaki is 博多水炊き Hakata's most celebrated hot pot. Bone-in chicken simmers in plain water. As it cooks, the broth becomes rich and silky. That pure chicken flavor defines mizutaki. You drink the broth first, then eat the ing...

Tokushima Ramen “徳島ラーメン”, a traditional Japanese food, gained popularity after its feature in the Shin-Yokohama Ramen Museum in 1999. People initially knew it as “Chinese Soba” or “Chuka Soba”. Naturally, its place of origin – Toku...

Fugu is the Japanese word for pufferfish, a prized winter delicacy. Yamaguchi Prefecture, and Shimonoseki in particular, is its most famous home. Licensed chefs remove the toxic parts, so diners can enjoy it safely. What says winter bett...

出雲そば Izumo soba is one of Japan's three most celebrated regional soba noodles, originating from Shimane Prefecture's Izumo region. It is darker than most soba, has a stronger buckwheat aroma, and is served in a way unlike any other n...

Wakayama Ramen is one of the traditional ramen dishes in Japan. Specialty stores and popular cafeterias serve it mainly in the northern part of Wakayama prefecture. The Wakayama Prefecture has a warm climate facing the Pacific Ocean and ...

Finally, the kakigoori is coming to the terrace of the summer food festival! This time, we will feature the specialty of "Ise no Kuni" (central Mie PrefectureI), the summer tradition "Akafuku Gori" at the knee of Ise Jingu Shrine. Let's ...

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...

"Hida beef" (or Hida-gyu) is one of the most fine-grained frost breeds bred in Gifu Prefecture. A brand that is given only to beef that has been evaluated as having excellent flavor. It is a gem of deliciousness that has been carefully r...

It is a volcano like image with the sauce covering the entire mountain of rice. It is part of the style to completely cover the rice. Giving this curry more of a unique style is the stainless steel boat-shaped dish that it is served on.

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...