Aomori Shoga Miso Oden is a comforting Japanese dish. Learn about its unique ginger-miso sauce, history, and best season to ...

Miso potato is a popular local snack from Saitama Prefecture, Japan with deep-fried bite-sized potatoes topped with a ...

This article covers Mishima Croquette origins, key ingredients like Mishima potatoes, and why it's a must-try local food.

Learn about Takaoka Croquette, Japan's delightful fried potato dish. Discover its history and why Takaoka is known for ...

Numerous fusion dishes have successfully entered the Japanese culinary landscape. This is because foreign powers… Read more.

Get to know Dondon yaki, a classic Japanese street food. This guide covers its humble beginnings, key ingredients, and unique appeal.

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Yaki Udon is a flavorful stir-fried dish centered around thick, chewy udon noodles from Kokura in Kitakyushu City, Fukuoka Prefecture, Japan.

Iga Manjyu is special steamed bun, called manjyu, covered or wrapped with sekihan, which is sticky rice cooked with red beans.