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.

Growing up on Okinawa, I enjoyed papaya more often as a vegetable than as a fruit. Every once in a while, I would have some of the ripe orange fleshy fruit, but mostly it was ao papaya (blue papaya in Japanese) or green papaya we’d have at home.

At the end of a long hike to the top of Enoshima Island, Uomitei offers gorgeous scenery and amazingly fresh shirasu fit for a great lunch high above the sea.

According to Showa Sangyo, a major flour manufacturer/supplier in Japan, it was in the Edo Era (1603 – 1868) when tempura became of part of Japanese cuisine publicly.

My introduction to sushi was at my university canteen. Every week I would buy a small sushi lunch box filled with salmon, tuna, and other such exoticisms.

Japan is a country which has many unique cultures within it, and slurping is one of the most unusual characteristics! This can be a huge surprise when you come across it for the first time as it often is considered as a bad behavior at meal in many other countries

Any meal in Japan is sure to include some form of chopsticks. Since their invention in ancient China more than 3,000 years ago, chopsticks have been widely used in Asian countries.

My first trip to Japan was during a work assignment at Stars and Stripes, which led me to the Pacific Headquarters in Tokyo.

The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy

Instant noodles are not just a guilty pleasure. So, try one or all of the options below and itadakimasu!