Sake in a box? We’ll look at the wooden masu cup, what it is, how it’s used and, importantly, how on earth you’re supposed to drink sake served to overflow.
Have you ever noticed how the clouds in miso soup seem to move about the bowl all on their own? We discover the science behind what makes miso soup move.
For sweet tooths wanting to indulge while maintaining a more or less healthy diet, is it better to choose traditional Japanese sweets over Western-style ones?
If you order a cup of coffee in Japan, you may notice something “unusual” about the way your coffee cup is served.
Just two hours by train from Tokyo, the hot-spring town of Shuzenji feels worlds’ apart. This guide will show you the tastiest food Shuzenji has on offer.
What are the seven ingredients in shichimi togarashi? And how did this spicy condiment end up in just about every Japanese noodle restaurant?
Chuhai is a common Japanese alcoholic beverage but what exactly is it and why does the alcohol content differ depending on what flavor you choose?
Ever wondered why there’s plastic grass in your bento box? We’ll explain why bento grass (or sushi grass) exists and where the culture of using it came from.
Why wash rice? Is washing rice really necessary? The science behind washing rice and why the Japanese are turning to “no-wash rice” instead.