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

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

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 ...

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

Houba maki is traditional sweet from Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi in soft young ...

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 ...

Origins in the Heian Period The history of miso soup is intrinsically linked to the development and spread of miso itself in Japanese culture. The earliest documented appearance of the word “miso” ...

Miso reaches its peak flavor between 10 and 12 months of aging. The changes that occur during this time are essential to its taste. While these timeframes serve as guidelines, factors like temperature ...