Udon and Somen: Japan's Beloved White Wheat Noodles

Udon, or o-udon to give it its Sunday name, is made from ...

Japan's Sea Fish Menu: Buri, Tai Sea Bream and Saba Mackerel

Buri no Suimono: Yellowtail in a clear soup Buri the ...

Sashimi: Finest Raw Fish Is Never Far From Any Serious Japanese Menu

Sashimi, or (o)-tsukuri, as it’s called in the Kansai ...

The Fruit Platter: Watermelon, Strawberries, Ume Sour Plums, More

Kudamono Fruit The Japanese consume lots of fruit, some ...

A Brief History of Japanese Cuisine: Formal Feasting And Cheese In Nara

Heijo-kyo, the Big Feast and, yes... Cheese In 710, the ...

Miso, the Paste and Taste At the Heart of Japanese Cuisine

When my Japanese father-in-law travels abroad, the first ...

The Never-Ending Vending Show: Japan is Ubiquitous Jidohanbaiki

he first ever jidohanbaiki vending machine was invented by ...

Meat Eats: Toriniku Chicken and Jidori Local Varieties

Here in Japan, the chicken itself is called niwatori. Once ...

The Food Feature: Kare Raisu - Curry Rice (By John F. Ashburne)

The Food Feature: Kare Raisu - Curry Rice by John F. ...

Meat Eats: Butaniku Pork, Venison, Wild Boar and Horse

Buta is the pig, butaniku is pork. Eaten in Japan since the ...

The Hamo Pike-Conger: Fine, Fearsome, Flavorful

旬の物 The Food File: Shun no Mono: Hamo Pike-Conger The ...

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