Kaki no Dotenabe is Hiroshima's oyster hot pot with miso spread around the rim. Learn its origins, ingredients, and how to ...

Kubota sake guide: how Niigata's Asahi-Shuzo shaped tanrei-karakuchi since 1985, plus Senjyu, Manjyu, rice, and food pairing.

Niigata sake is often summed up as tanrei karakuchi, meaning light and dry. The phrase fits Hakkaisan, but it also hides ...

Tosa Inaka Sushi is Kochi's vegetable sushi with yuzu-seasoned rice. Learn its toppings, taste, history and where to buy it.

Naruto sea bream is Tokushima's prized madai from the Naruto Strait. Learn its taste, seasons, fishing methods and best ...

Discover Oiwa somen, a local noodle specialty from Kamiichi, Toyama. Learn how it is served, what it tastes like, and where ...

A self-guided Asakusa sweet potato walk: imo kin, daigaku imo, yakiimo, and imo yokan, with shop tips, budget, and etiquette.

Naruto wakame is Tokushima's firm, bright seaweed from the Naruto Strait. Learn its taste, season, nutrition, and how to cook ...

Beniazuma is a fluffy, red-skinned sweet potato from Kanto. Learn its taste, season, cooking and how it compares to ...

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri ...

Sudachi Buri is a citrus-fed yellowtail from Naruto,. Learn how it is raised, its taste, and the best ways to eat it.

Naruto Kintoki is Tokushima's fluffy sweet potato with red skin and golden flesh. Learn its origin, taste, season and best ...