Food & Drink Products - Japanese Food Guide

Dozens of ayu fish on skewers arranged in a perfect circle around a charcoal fire for grilling.

Ayu Fish: A Guide to the Small but Luxurious Ayu Sweetfish that Smells like Watermelon

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.

A clear glass vessel filled with awamori with a golden hue sits on a red, yellow and mustard striped tablecloth along with two full glasses of awamori and a plate of stewed 'sōki' Okinawan spare ribs.

A Guide to Awamori, Okinawa’s Ancient Alcohol: How it’s made and how to drink 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.

A black textured ceramic plate with one Osaka-style (Kansai-style) okonomiyaki on it. The pancake is topped with okonomiyaki sauce, mayonnaise, katsuobushi (bonito flakes) and green aonori seaweed.

What is Okonomiyaki? The Difference Between Kansai-style and Hiroshima-style Okonomiyaki

Most people have heard of it, but just what is okonomiyaki? And what is the difference between Osaka okonomiyaki (Kansai-style) and Hiroshima okonomiyaki?

A large open barrel of black Japanese vinegar. The shot has been taken from the point of view of someone pouring some into a small glass cup with a bamboo ladle.

A Guide to Japanese Vinegar: From Sushi and Dressings, to Mocktails, Tea and Beer

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.

About seven beautifully-arranged pieces of yuba (tofu skin) on top of some shiso leaves on a black oval ceramic plate. The plate is sitting on a dark wooden surface.

Discovering ‘Yuba’: Japan’s Versatile Tofu Skin Delicacy & Where to Try It

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.

A dark ceramic bowl of Tamago Kake Gohan on a blue tablecloth. A perfectly intact raw egg yolk sits on top of the white rice. Soy sauce can't be seen in the dish, although there is a white ceramic soy sauce dispenser to the right. Behind the TKG is a large bowl of uncracked eggs and to the left we can see a small bowl with the egg shell from the egg that's already in the dish.

Tamago Kake Gohan (TKG): Japan’s Simple Raw Egg Breakfast & How to Eat It

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.

Part of a large round bamboo container/basket can be seen (similar to what you'd see at a yum cha or dumpling restaurant) and it is filled with immaculately-presented inari sushi (inarizushi) that have been placed in circular rows following the shape of the container. It's partially sitting on a wooden turntable (Lazy Susan) with three inari sushi placed directly in front of it. The table is covered in a table cloth with a pink floral design.

A Guide to Inarizushi: Japan’s Sweet and Juicy Inari Sushi, the Fast Food of Samurai

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.