Every bottle of sake leaves something behind. After the fermented mash is pressed, a soft, pale, fragrant solid remains in the press. The Japanese call it sake kasu, and many people wrongly dismiss it ...

黄粉麻糬是一种用烘焙黄豆粉裹身的软糯年糕，发源于静冈，与其“表亲”安倍川麻糬同源。它带有坚果香气与微甜滋味，常现身日本各地的新年聚会。本指南将介绍它的历史渊源、与安倍川麻 ...

Gifu Tanmen is a garlicky, salt-based local ramen born in Aichi and named for Gifu. Learn its taste, history, spice levels, ...

A kura, or sakagura, is a traditional Japanese sake brewery. Explore its rooms, architecture, water, and the people who bring ...

Kurabito are the skilled workers who brew sake under a toji. Learn their roles, ranks, daily life, and why sake is truly a ...

Black garlic, or kuro ninniku, is garlic aged into sweet, tangy cloves. Learn how it is made, what it tastes like, its health benefits, and how to use it.

Sencha (煎茶) is Japan’s everyday green tea, known for its fresh aroma, gentle sweetness, grassy flavor, and balanced umami. People drink it at home, in offices, with meals, and at restaurants, so it ...

Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake. It is the thick ...

regional specialties, iconic dishes and more.

This premium melon is not just fruit. It belongs to the world of Japanese luxury fruit, where presentation and meaning matter as much as taste. If you want to understand that culture, this Japanese ...

Sake is one of those drinks that rewards curiosity. The bottle looks simple. The contents taste complex. And the process behind it turns out to be genuinely fascinating, combining centuries of ...

Walk into a sake shop for the first time, and you’ll likely freeze. The different types of Japanese sake fill the shelves with unfamiliar labels. The bottles look similar. And nobody told you that the ...