From the fermentation revival and natural sake movement to premium onigiri culture and plant-based washoku: a complete guide ...

Nada Gogo (灘五郷) is Japan's most celebrated sake brewing region, spanning five districts between Kobe and Nishinomiya. Learn ...

Kobe beef croquette (神戸牛コロッケ) is Kobe's most beloved street snack. Crispy panko outside, silky wagyu-infused potato inside.

Discover the 20 best foods to eat in Nagoya — from Hitsumabushi eel and Miso Katsu to Tebasaki chicken wings and Ogura Toast.

Kobe miso gyoza is pan-fried dumplings served with a rich miso dipping sauce, unique to Kobe. Learn its Manchurian origins, ...

The history, culture, and regional styles of Japanese teppanyaki and hibachi — from Kobe's 1945 birthplace to wagyu grades, ...

Kobe bokkake is a sweet-savory beef tendon and konnyaku stew from Nagata Ward. Discover its flavor, history, and where to eat ...

Kobe Pudding is a smooth, citrus-laced Japanese custard pudding from Kobe. Learn what it tastes like, its history since 1993, ...

Discover the 20 best foods to eat in Yokohama — from Iekei ramen and Shumai dumplings to Gyunabe beef hot pot, Nama Shirasu don, and Yokosuka Navy Curry. The ultimate guide to Yokohama's port city ...

Monjayaki vs Okonomiyaki: discover the real differences in batter, cooking method, and flavor. Learn which Japanese savory ...

There is a chicken in Japan that chefs talk about in the same breath as Wagyu beef. It comes from the mountains of northern Ibaraki Prefecture, and once you taste it, ordinary chicken feels like a ...