Iga Manjyu is special steamed bun, called manjyu, covered or wrapped with sekihan, which is sticky rice cooked with red beans ...

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Houba maki is traditional sweet from Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi in soft young ...

Japan is a beautiful country and a highly coveted travel destination, renowned for its rich culture, stunning biodiversity, and intriguing architecture. Another favorite feature of Japan is the ...

Tochi Mochi (栃もち) is a Japanese rice cake. It is special because it uses the “tochi” nut, also called horse chestnut. Tochi Mochi has special qualities which is usually less sticky than regular mochi.

Yaki Udon stands as a comforting and versatile dish, its chewy noodles, rich sauce, and adaptable ingredients have secured its place as a beloved part of Japanese cuisine. The dish’s journey from a ...