Japanese cuisine captivates globally with its cultural depth, delicate flavors, and artistic presentation, continuing to evolve in exciting ways into 2025.

Food in Japan

21.04.2025

Hana Sushi - Decorative type of Sushi roll in Japan

Hana sushi is a decorative type of sushi roll where ingredients are arranged to form flower-like and artistic patterns.

Food in Japan

19.04.2025

Bonjiri - Yakitori type made from Chicken tail

Bonjiri is a popular type of yakitori (grilled chicken skewer) in Japan, made from the tail of the chicken. Known for its rich flavor, tender texture, and high-fat content

Food in Japan

19.04.2025

Traditional Japanese Teishoku - History, Recipe and Restaurants

One of the basic meal formats in Japanese restaurants is teishoku, the term literally translates to "fixed meal."

Food in Japan

19.04.2025

Think You Know Sushi? 10 Unique Local Styles Sushi from Japan

Unique Local Styles Sushi - Surrounded by sea, Japan's abundant seafood has fostered diverse regional food cultures.

Food in Japan

16.04.2025

Hitan Sushi - Sushi that uses local's produce

Hitan sushi is a sushi originating from Hita City in Oita Prefecture with local vegetables, pickles, and river fish as its main ingredients.

Food in Japan

14.04.2025

Saikoro Steak - Diced Steak or pre-formed steak in Japan

Saikoro steak is a type of diced beef steak in Japan, with "saikoro" meaning "dice" in Japanese consists of small, cube-shaped pieces of beef

Food in Japan

13.04.2025

Mino - First stomach of Cow

"Mino" refers to the stomach of a cow and its name comes from its resemblance to a "mino," a traditional Japanese rain gear, when cut open.

Food in Japan

09.04.2025

Japanese Konbini Culture

In the bustling urban landscapes of Japan, convenience stores known locally as "konbini"—represent far more than just quick stops for snacks or beverages.

Food in Japan

09.04.2025

Tebichi Soba - Soba with Pig's Trotters in Okinawa

Tebichi Soba is a traditional Okinawan noodle dish featuring tender, simmered pig's feet (tebichi) served atop Okinawa soba noodles.

Food in Japan

09.04.2025

Ramen Revolution: How Japanese Comfort Food Became a College Staple

In the cramped confines of dormitory rooms across America, a peculiar ritual unfolds nightly. Students, bleary-eyed from studying or recovering from social activities, reach for a familiar package: instant ramen.

Food in Japan

09.04.2025

Tokyo Street Food: A Delicious Clash of Culture - Food in Japan

Tokyo street food is not just a question of filling the belly, it's a sensory adventure that is influenced by culture, craftsmanship, and innovation. Every stall is a culinary stage,

Food in Japan

07.04.2025

Zabuton - Thick and tender meat cut from beef shoulder loin

Zabuton comes from the shoulder loin, specifically the part closest to the rib with thick, tender, and finely textured cut.

Food in Japan

06.04.2025

Houtyou - Ooita prefecture Abalone intestine

Houtyou, or abalone intestines, is a Japanese delicacy often simmered in soy sauce, mirin, and sugar to create a flavorful *tsukudani* that pairs perfectly with rice or sake.

Food in Japan

04.04.2025

Misuji - Highly prized and rare beef cut

Misuji is a rare and highly prized cut of beef taken from the inside of a cow’s shoulder blade, named for the three lines running through it.

Food in Japan

03.04.2025

Trying Japanese Food as an International Student: All You Need to Know - Food in Japan

Studying overseas creates a whole new world of opportunities. Among the most exciting things is experiencing other cultures; Japanese food is one of the best ways to accomplish this.

Food in Japan

02.04.2025

Innovating Japanese Gastronomy Through Heritage and Technology - Food in Japan

The integration of technology in Japanese dining is reshaping the way traditional experiences are offered. As Japan's culinary scene evolves, maintaining cultural authenticity becomes crucial.

Food in Japan

02.04.2025

Beppu Reimen - Cold noodles Japan influenced by Korean noodles

Beppu Reimen is a local cold noodles specialty of Beppu, a city in Oita Prefecture known for its hot springs.

Food in Japan

30.03.2025

Seseri - Flavorful chicken neck in Japan

Seseri is a flavorful chicken neck cut in Japan, prized for its firm texture and rich taste, enjoyed in yakitori and stir-fried dishes.

Food in Japan

29.03.2025

Marucho - Type of Offal Cut

Marucho is a popular type of horumon (offal) in Japan, specifically referring to beef small intestines. Known for its rich fat content and slightly chewy texture

Food in Japan

29.03.2025

Saiki Sushi - Sushi from Saiki City, Oita Prefecture

Saiki sushi is a regional style of sushi from Saiki City in Oita Prefecture, known for its exceptional seafood sourced from the Bungo Channel

Food in Japan

27.03.2025

Shiro Ika - Highly prized White Squid in Japan

Shiro Ika is a term used in Japan to refer to certain types of squid, particularly those with a white or translucent appearance.

Food in Japan

25.03.2025

Discover Traditional Japanese Ingredients for a Balanced Diet

Balanced diet, Japanese cuisine balances nutrition and flavor through carefully selected ingredients. Traditional foods offer more than delicious tastes—they provide holistic health benefits. Beyond familiar dishes like sushi and ramen, Japanese culinary traditions emphasize whole foods that nourish body and mind.

Food in Japan

24.03.2025

Sankaku - Premium wagyu beef cut from upper hind leg (rump)

Sankaku (トモサンカク) is a premium wagyu beef cut from the upper hind leg (rump). Prized for its rich marbling despite being a leaner part.

Food in Japan

23.03.2025

Asaduke - Japan's Traditional Lightly Pickled Vegetable

Asaduke is a type of lightly pickled vegetable in Japan, made by quickly soaking cucumbers, radishes, or eggplants in salt, vinegar, or dashi.

Food in Japan

21.03.2025

Matsuba Crab - Highly prized Delicate crab from Tottori Prefecture

Matsuba crab is a highly prized variety of snow crab found along the coast of the Sea of Japan, especially in the Tottori prefecture.

Food in Japan

20.03.2025

Furisode - Known as Shoulder meat or Toritoro

Furisode is a chicken cut between the wing and breast, sometimes sold in supermarkets, often labeled as "shoulder meat" or "toritoro."

Food in Japan

19.03.2025

Shinsetsu Nashi - Large pear kind in Niigata, Japan

Shinsetsu nashi is a large pear famous for its crisp texture, high juiciness, and balanced sweetness with a refreshing acidity.

Food in Japan

18.03.2025

AI Voice Food-Ordering Systems

During recent times, Japan remains one of the leading countries that uses modern technologies to transform daily living. This technological advancement has become most prominent in the restaurant sector.

Food in Japan

18.03.2025

Komekami - Muscle meat of Pig in Japan

Buta komekami (豚コメカミ) is the temporal (temple) muscle meat from a pig, known for its lean yet slightly chewy texture with a rich, umami flavor.

Food in Japan

16.03.2025

Okinawa Oden - Oden specialty from Okinawa

Okinawa oden is a flavorful dish featuring a balance of root vegetables, leafy greens, pork, and other ingredients, with pork being its standout feature.

Food in Japan

15.03.2025

Hachinosu - Honeycomb tripe Second stomach of cow

Hachinosu (ハチノス) is the Japanese term for honeycomb tripe, which is the second stomach of a cow.

Food in Japan

13.03.2025

Jyochu - Low Temperature Purification Alcoholic Drink

Jyochu is a unique Japanese alcoholic drink, crafted with low-temperature purification emerging as a new category distinct from sake and shochu.

Food in Japan

11.03.2025

Rosu - Cuts like ribeye or sirloin with Ideal balance of meat

Rosu is popular for its ideal balance between lean meat and marbled fat, making it tender yet flavorful.

Food in Japan

10.03.2025

Cream Soda - Fizzy Soda with Ice cream on top

Cream soda, which consists of ice cream floating on top of sweet soda water, is cute and has a refreshing, fizzy taste.

Food in Japan

08.03.2025

Bringing the Japanese Tea House Experience

Japanese Tea House Experience : Escape to a peaceful Japanese tea house, where serenity and mindfulness flow with each sip of perfectly brewed tea.

Food in Japan

08.03.2025

Japanese Cuisine on Modern Cooking Techniques of Global Impact

Japanese Cuisine on Modern Cooking Techniques : Japanese cuisine has captivated food lovers around the world, blending simplicity with exquisite flavor.

Food in Japan

06.03.2025

Makomo take - Plant dish similar to Bamboo Shoots

Makomo take, a unique ingredient similar to bamboo shoots sweeter when heated and enlarged young stem of the water-based grass plant.

Food in Japan

04.03.2025

Japanese Rice - History, Varieties, Recipes and Restaurants

Rice is more than just a food source in Japan. It plays a crucial role in the country’s agricultural industry.

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Food in Japan - Food

Harami - Beef Skirt Steak in Japan

Japanese Food Trends to Watch in 2025 - Food in Japan

Hana Sushi - Decorative type of Sushi roll in Japan

Bonjiri - Yakitori type made from Chicken tail

Traditional Japanese Teishoku - History, Recipe and Restaurants

Think You Know Sushi? 10 Unique Local Styles Sushi from Japan

Hitan Sushi - Sushi that uses local's produce

Saikoro Steak - Diced Steak or pre-formed steak in Japan

Mino - First stomach of Cow

Japanese Konbini Culture

Tebichi Soba - Soba with Pig's Trotters in Okinawa

Ramen Revolution: How Japanese Comfort Food Became a College Staple

Tokyo Street Food: A Delicious Clash of Culture - Food in Japan

Zabuton - Thick and tender meat cut from beef shoulder loin

Houtyou - Ooita prefecture Abalone intestine

Misuji - Highly prized and rare beef cut

Trying Japanese Food as an International Student: All You Need to Know - Food in Japan

Innovating Japanese Gastronomy Through Heritage and Technology - Food in Japan

Beppu Reimen - Cold noodles Japan influenced by Korean noodles

Seseri - Flavorful chicken neck in Japan

Marucho - Type of Offal Cut

Saiki Sushi - Sushi from Saiki City, Oita Prefecture

Shiro Ika - Highly prized White Squid in Japan

Discover Traditional Japanese Ingredients for a Balanced Diet

Sankaku - Premium wagyu beef cut from upper hind leg (rump)

Asaduke - Japan's Traditional Lightly Pickled Vegetable

Matsuba Crab - Highly prized Delicate crab from Tottori Prefecture

Furisode - Known as Shoulder meat or Toritoro

Shinsetsu Nashi - Large pear kind in Niigata, Japan

AI Voice Food-Ordering Systems

Komekami - Muscle meat of Pig in Japan

Okinawa Oden - Oden specialty from Okinawa

Hachinosu - Honeycomb tripe Second stomach of cow

Jyochu - Low Temperature Purification Alcoholic Drink

Rosu - Cuts like ribeye or sirloin with Ideal balance of meat

Cream Soda - Fizzy Soda with Ice cream on top

Bringing the Japanese Tea House Experience

Japanese Cuisine on Modern Cooking Techniques of Global Impact

Makomo take - Plant dish similar to Bamboo Shoots

Japanese Rice - History, Varieties, Recipes and Restaurants

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