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What do Japanese people eat for breakfast? If you picture a traditional Japanese breakfast, you may imagine a beautifully arranged tray with st...

Nijinokirameki is a Japanese rice variety developed by Japan's National Agriculture and Food Research Organization (NARO). It was develope...

Some of the easiest Japanese meals start with one simple ingredient: a bowl of rice. Add chicken, salmon, beef, tofu or vegetables, finish with...

Edamame are young soybeans harvested while they are still green and tender. In Japan, they are commonly cooked in their pods and lightly season...

Wakame is an edible seaweed widely used in Japanese cuisine, particularly in miso soup, salads, sunomono and noodle dishes. It has a mild ocean...

Konjac is a traditional Japanese ingredient made from the konjac plant, while shirataki is one of the best-known noodle forms made from it. In ...

The tiny orange pearls scattered over sushi may look decorative, but they are also a distinctive Japanese ingredient with a character all thei...

Have you ever noticed the long, brown, pleasantly chewy strips sitting on top of a bowl of Japanese ramen? You may recognise the name, but stil...

Sticky, stringy and unmistakably distinctive, natto is one of Japan’s best-known traditional fermented foods. In Japan, natto is an everyday fo...

From glossy teriyaki to comforting Japanese simmered dishes, mirin is one of the seasonings that helps create the sweet-savoury balance associ...

Crispy tonkatsu, golden chicken katsu and crunchy ebi fry all have one important ingredient in common: panko. You may have seen bags labelled ...

Sweet, savoury, smoky and wonderfully tender, unagi is one of Japan’s most distinctive foods. While sushi, ramen and tempura may be more famili...