Iga Manjyu is special steamed bun, called manjyu, covered or wrapped with sekihan, which is sticky rice cooked with red beans ...

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

Houba maki is traditional sweet from Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi in soft young ...

Yaki Udon is a flavorful stir-fried dish centered around thick, chewy udon noodles from Kokura in Kitakyushu City, Fukuoka ...

Hatogaya Sauce Yakiudon is a local specialty from Hatogaya in Saitama Prefecture, created in 2008 as part of a city ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Origins in the Heian Period The history of miso soup is intrinsically linked to the development and spread of miso itself in Japanese culture. The earliest documented appearance of the word “miso” ...

Before you attend a tea ceremony yourself, let’s look at the basics of this traditional practice. Sado is the Japanese tea ceremony, also known as cha-no-yu or chado, the Way of Tea. It is a ...