Camellia yeast is turning flowers into food on the Goto Islands. Learn how Japanese camellias have gone from hair care to food production.
Here you’ll find posts about food and drink products in Japan – from guides on traditional food and drinks through to the latest conbini finds.
Japanese candy: From hard to soft, chewy to crunchy, we’ll delve into some of Japan’s classic sweets.
Why are Miyazaki mangoes so expensive? We explain what sets this luxury Japanese fruit apart and where you can get a juicy taste of it.
If you love Japanese food, you’ll definitely have encountered pickled daikon radish or ‘takuan’. Learn what it is and the surprising way it’s made.
The Kunisaki Peninsula is Japan’s leading center for the cultivation of organic shiitake mushrooms in sawtooth oak tree logs.
Japanese cider has unique qualities that make it distinct and these special hard ciders from Aomori, Japan’s apple capital, are no exception.
Ayu fish or ayu sweetfish are a symbol of Japanese summer. Here’s everything you need to know about the delectable ayu fish and how to eat it.
Awamori is Japan’s oldest distilled liquor. With more than 600 years of history, this fascinating Okinawan drink has unique flavor profiles that will surprise.
Most people have heard of it, but just what is okonomiyaki? And what is the difference between Osaka okonomiyaki (Kansai-style) and Hiroshima okonomiyaki?
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.