Beniazuma is a fluffy, red-skinned sweet potato from Kanto. Learn its taste, season, cooking and how it compares to ...

A self-guided Asakusa sweet potato walk: imo kin, daigaku imo, yakiimo, and imo yokan, with shop tips, budget, and etiquette.

Thank You Melon is a rare melon grown only in Hachiryu, Akita. Learn about its taste, season, history, and where to buy it.

Fukuda Pan is Morioka's famous coppe pan bakery. Learn its history, best fillings, how to order, price examples and stores.

Modern sake history: wartime rationing, sanbai brewing, the 1973 peak, the ginjo revival, and the 1990 labeling reform.

Iwaizumi Tankaku Beef is a rare, lean Japanese Shorthorn Wagyu from Iwate. Learn its history, mountain grazing, taste and ...

How Nara and Heian sake became a state institution: the Miki no Tsukasa brewing office, court ritual, and the Engishiki of ...

How Edo period sake became a major industry: brewing licences, winter brewing, regional breweries, and the sake trade with ...

Benikomachi is a floury, red-skinned Japanese sweet potato from Chiba. Learn its taste, history, cooking and where to find it ...

What is Beniharuka? Learn about this sweet Japanese potato's flavor, texture, history, nutrition, season and how to cook it.

A deeply browned crust, tender slices of beef, a touch of wasabi, and a bowl of steamed rice can turn a simple steak into a satisfying Japanese-inspired dinner. The key is not an elaborate marinade.