There are countless types of ramen in Japan. Some popular flavors include soy sauce (shoyu), miso, salt, tonkotsu (pork bone broth), and seafood just to name a few.
Most of my foreign friends tell me they didn’t know how much Japanese love curry until they came to Japan. Well, not only do we love it, but we actually have a very deep-rooted curry culture.
One of the great joys of living in Japan is experiencing the wide range of traditional Japanese pickles, or tsukemono, that are served with every meal.
Autumn is the season of harvest. In Japan, this season means you can grab a variety of seasonable foods for relatively inexpensive prices at your local market. Don’t miss out!
Ever since “washoku,” or traditional Japanese food, was designated an intangible cultural heritage by UNESCO in 2013, popular dishes and liquors like sushi, tempura, sukiyaki, sake, shochu and awamori — have been garnering a lot of international attention.
You can’t even talk about – much less taste – Okinawan food without letting soybeans, or a soy-based delicacy, cross your lips. Soybeans really are “the magical fruit” here where traditional wisdom transforms them into a myriad of foods with a variety of colors, shapes and smells.
These days, you can find a burger anywhere in Japan – from fast-food franchise to mom-and-pop sandwich shops. But few reveal the secret sauce on Japan’s hamburger history: The U.S. military.
A soft pink hill of pickled ginger, often nestled beside a green plastic leaf, is as signature to traditional Japanese cuisine as are the small seafood-topped pillows of rice it accompanies—sushi.
