Among premium Japanese strawberries, Awayuki (淡雪) stands out for its delicate pink-white color and luxurious sweetness. Known as the “Queen of White Strawberries,” this rare fruit is grown in limited ...

The Kyoto Red Carrot is a key part of winter traditions in Western Japan. Its rich red color is important, symbolizing good luck and wealth, which is why it’s essential for New Year’s dishes. The care ...

During a time when food can make or break the success of an event, turning to Japanese cuisine can be a wise strategy.

The Kamo nasu is very different from the long, skinny purple eggplants most people know. It is a large, fat, rounded eggplant, about the size and shape of a grapefruit, and has a deep, shiny purple ...

Fushimi Togarashi is a great example of the high quality in Kyoto’s food culture—a pepper loved for its unique mildness and satisfying crispness instead of strong heat. Its gentle flavor and long ...

Yuzu maki, also known as Yuzu maki daikon (ゆず巻き大根), is a traditional Japanese food item. Prepared by taking the fragrant peel of a yuzu and encasing it within a strip of daikon radish. They roll this ...

Christmas cake in Japan is a simple and beloved holiday tradition. It’s a special dessert that has become a big part of how families celebrate the season. This year, you’ll see both the classic ...

Japanese soy sauce, otherwise referred to as “shoyu,” is a pivotal fermented condiment that cooks regard as a fundamental element of Japanese culinary culture. This condiment is not merely a dipping ...

Japanese cuisine has long captivated the world with its delicate flavors, meticulous presentation, and deep cultural roots. From sushi and ramen to matcha and tempura, these dishes carry centuries of ...