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

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 ...

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

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

Tochi Mochi (栃もち) is a Japanese rice cake. It is special because it uses the “tochi” nut, also called horse chestnut. Tochi Mochi has special qualities which is usually less sticky than regular mochi.

Japan is a beautiful country and a highly coveted travel destination, renowned for its rich culture, stunning biodiversity, and intriguing architecture. Another favorite feature of Japan is the ...

Imo kenpi (いもけんぴ) is a traditional Japanese sweet snack made from thinly sliced sweet potatoes that are deep-fried and then coated in a sugary glaze. Crispy on the outside and slightly chewy on the ...

Description: A quintessential summer dessert, kakigori is composed of meticulously shaved ice, traditionally anointed with a spectrum of flavored syrups. It stands as a symbol of Summer Japanese Food ...

Sasanishiki rice once rivaled Koshihikari in popularity, cherished in countless Japanese homes. Its refined taste and remarkable ability to complement other ingredients—a true culinary supporting star ...