- Home
- blend
-
FOOD NEWS
FOOD NEWS
Exploring the Sour-Sweet Taste of Sudachi
Apr 25, 2023
-
HOW TO
HOW TO
Global Flavor Fusion: Which International Cuisines Match Udon the Best?
Jan 26, 2023
-
FOOD NEWS
FOOD NEWS
A collaboration with premium Wagyu beef at the knife gallery of Sakai Takayuki, one of Japan’s leading knife brands
Jan 25, 2023
-
HOW TO
HOW TO
Onigiri, for Gohan on the Go
Jan 22, 2023
-
HOW TO
HOW TO
Japanese whiskey brands to watch out for: Ichiro’s Malt and other small-lot producers find their lane
Jan 19, 2023
-
HOW TO
HOW TO
Every Tea in its Right Place: Time and Temperature
Jan 11, 2023
-
HOW TO
HOW TO
Understanding Fermentation Basics through Miso and Soy Sauce
Jan 10, 2023
-
CULTURE
CULTURE
The Culinary Possibilities of Miso: Miso Soup, Ramen and More
Jan 9, 2023
-
HOW TO
HOW TO
Sushi is All About the Rice: Is There a Best Brand?
Jan 9, 2023
-
HOW TO
HOW TO
Yuzu-flavored Eggs for a Unique Twist on TKG
Jan 7, 2023
-
HOW TO
HOW TO
Finish Your Day with a Glass of Awamori, Japan’s Oldest Spirit
Jan 3, 2023
-
HOW TO
HOW TO
Why are Raw Eggs Eaten Over Rice, Only in Japan?
Dec 31, 2022
Ranking
Ranking
-
HOW TO
Authentic Japanese Rice from the Microwave in Two Minutes!
Jan 6, 2023
-
HOW TO
Ramen is a full gastronomic experience in a single bowl
Jan 18, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
CULTURE
The Highest Form of Culinary Reverence: Ikizukuri
Apr 18, 2023
-
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
CULTURE
The Highest Form of Culinary Reverence: Ikizukuri
Apr 18, 2023
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
HOW TO
All About Shochu, Japan’s Diverse and Strong Spirit
Jan 2, 2023
-
HOW TO
Authentic Japanese Rice from the Microwave in Two Minutes!
Jan 6, 2023
-
HOW TO
Ramen is a full gastronomic experience in a single bowl
Jan 18, 2023
-
HOW TO
Why Health-Conscious Japanese Drink Authentic Honkaku Shochu
Jan 21, 2023
-
FOOD NEWS
Meeting a Producer – Hayakawa Shoyu Miso Co., Ltd.: Initiatives of the Young Generation Looking Outside Japan
Jan 25, 2023
-
FOOD NEWS
A collaboration with premium Wagyu beef at the knife gallery of Sakai Takayuki, one of Japan’s leading knife brands
Jan 25, 2023
-
CULTURE
Learn the Basics of Sushi: Everything You Need to Know
Apr 26, 2023
-
CULTURE
The Great Japanese Chocolate Snack War: Kinoko no Yama vs Takenoko no Sato
Jan 3, 2023
-
FOOD NEWS
Five Times the Price, Countless Stories: Inside the Japanese Wagyu World Auction 2025
Aug 20, 2025
-
HOW TO
Tonburi, aka Vegan Caviar, and Implications for the Next Era of Gastronomy
Jan 26, 2023
-
HOW TO
Why Health-Conscious Japanese Drink Authentic Honkaku Shochu
Jan 21, 2023
-
FOOD NEWS
A collaboration with premium Wagyu beef at the knife gallery of Sakai Takayuki, one of Japan’s leading knife brands
Jan 25, 2023
-
HOW TO
The How and Why of Using Sake for Cooking
Dec 29, 2022
-
HOW TO
Introducing Hokkaido Milk and Dairy: Indulgence from Japan’s Far North
Jan 25, 2023
-
HOW TO
Athletes eat Japanese Tai Snapper because it is low in fat and high in protein
Jan 18, 2023
-
TRAVEL
How to Recreate Hawaii’s Popular “Marukame Udon” Recipe at Home
Jan 15, 2023
Top Tags
- Meiji era
- Hong Kong
- BBQ
- Sashi
- oleic acid
- A5 Japanese Wagyu
- Miyagi Prefecture
- Yamagata Prefecture
- Fukui Prefecture
- Tokushima Prefecture
- shank
- thigh meat
- Ude
- ribeye
- filet sandwiches
- sirloin steak
- Weight loss
- fat burning
- metabolism
- skin
- stomach
- lungs
- colon
- Cancer prevention
- antiviral
- L-theanine
- bacteria
- gum disease
- natural killer cell
- T-cell