Tai Chazuke Ureshino is made by placing fresh sea bream marinated in the family's traditional sesame sauce on hot rice and ...

Tanabata Houtou is a seasonal variation of houtou, a traditional noodle soup from Yamanashi Prefecture for Tanabata Festival.

Sasa zushi is a traditional local sushi from Niigata Prefecture and Nagano Prefecture, recognized as one of Japan's top 100 ...

Japan's summer brings high temperatures and humidity. Japanese culinary traditions evolved to offer taste satisfaction and ...

Nikka Taketsuru is a vatted pure malt whisky made by blending malt spirits from two of Nikka’s distilleries: Yoichi and ...

Sasanishiki rice, once as admired as Koshihikari, was beloved in many Japanese households. Its sophisticated flavor and exceptional capacity.

Tenyose is a traditional Japanese dish that reflects the beauty of seasonality and regional culture, especially in the Suwa region of Nagano. Made using agar, this delicate jelly-like food often ...

Miyagikyo whisky is one of Japan’s most beloved single malts, known for its soft, elegant character and refined flavors. Born from the vision of Nikka Whisky’s founder, Masataka Taketsuru, and crafted ...