Tofu, natto, yuba and other soybean foods are central to Japanese cooking, along with egg dishes such as tamagoyaki.

What is Shio Tomato? Learn how Hiji, Oita grows this sweet, high-Brix tomato with seawater, how it tastes, and when to buy it.

Shiroshita Karei is the prized marbled flounder of Hiji, Oita. Learn its history, taste, season, dishes, and where to try it.

Japan's bakeries and Western-style sweet shops make melon pan, curry bread, cheesecake, roll cakes and much more.

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 ...

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

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