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.

Kaki no Dotenabe is Hiroshima's oyster hot pot with miso spread around the rim. Learn its origins, ingredients, and how to ...

Niigata sake is often summed up as tanrei karakuchi, meaning light and dry. The phrase fits Hakkaisan, but it also hides ...

Learn how to store sake before and after opening, when to refrigerate it, and how to protect its flavor and aroma.

Tosa Inaka Sushi is Kochi's vegetable sushi with yuzu-seasoned rice. Learn its toppings, taste, history and where to buy it.

Learn how to taste sake in six simple steps. Assess aroma, sweetness, acidity, umami, texture, finish and temperature.

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 ...

Sudachi Buri is a citrus-fed yellowtail from Naruto,. Learn how it is raised, its taste, and the best ways to eat it.

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri ...

Meiji era sake explained: how taxation, steam rice polishing, and yeast science reshaped Japanese rice wine and brewing.