We’ll explore the common sashimi garnishes and whether you should eat them – the seaweeds, the flowers, the leaves, the daikon strings – or not.
Most people have heard of it, but just what is okonomiyaki? And what is the difference between Osaka okonomiyaki (Kansai-style) and Hiroshima okonomiyaki?
‘Chitose ame’ is the traditional sweet of the ‘Shichi go san’ festival that celebrates the health and longevity of girls aged 3 and 7, and boys aged 3 and 5.
Japanese vinegar or ‘su’ (酢, す) is used in a wide variety of foods and drinks, including sushi, salads, stir-fries, ice cream, and even milk, tea and beer.
Yuba or tofu skin is a wonderfully versatile ingredient in Japanese cuisine, and a dish in its own right | What is yuba, how to eat it and top yuba restaurants.
Tamago Kake Gohan (TKG) or raw egg over rice is a popular breakfast dish in Japan, and there are a surprising amount of ways to eat it.
Inarizushi, also known as Inari Sushi, has been a staple Japanese food since the Edo period when it was a popular fast food for feudal lords and samurai.
Japanese summer festivals provide a fantastic opportunity to try some classic Japanese summer treats as well as all-year-round festival favorites.
Yoshoku does not mean “Western food”. Here we’ll explain the true meaning of yoshoku and the surprising history of some popular yoshoku dishes.
Why are square watermelons so expensive? What’s the purpose of an inedible fruit? Here is your complete guide to the Japanese square watermelon.