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What makes COEDO beer different from another bottle on the shelf? The answer is not simply that the labels feature names such as Ruri, Kyara, S...

Have you ever heard someone say “itadakimasu” just before starting a Japanese meal and wondered what it actually means? You may have heard it i...

Have you ever sat down to enjoy Japanese food and wondered where your fingers are supposed to go, or whether both chopsticks should move? Chops...

Looking for warming Japanese food to enjoy at home this winter? From bubbling nabe and slowly simmered oden to hot udon and comforting miso soup...

Looking for an easy way to experience Japanese culture at home with your family this autumn? Try Tsukimi — Japan's traditional celebration of t...

Autumn in Japan is a season to enjoy with all the senses — and food is a particularly important part of it. As the weather begins to cool, Japan...

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 ...