Away from the hustle and bustle of Asakusa’s main streets, Kamameshi Kazu is situated on a quiet bystreet that lets you enjoy traditional dishes in a cozy and relaxing atmosphere for a reasonable price.

Dried bonito, along with dried kelp, is an indispensable ingredient in miso soup and broths for various types of noodles.

Kashi pan or “菓子パン” is a word that means “snack bread” in Japanese.

Summer in Japan gets scorching and steamy. Mid-summer Temperatures often reach 95 F or higher depending on the region. Along with beer, watermelon and soomen (cold udon noodle), kakigoori (shaved ice) is a popular cold food that cools us down during summer. 

Oimachi is an important transit hub town in the south side of Tokyo’s city center on the way to Haneda, Odaiba and Ariake.

The surprising international history of one of Japan’s most beloved comfort foods.

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.

Since Japanese washoku was designated as a UNESCO Intangible Cultural Heritage in 2013, the popularity of these dishes is increasing worldwide.

I can’t live without soy sauce. I can’t help but sprinkle it on virtually anything. From sushi, tempura and other Japanese dishes to rib steak, cutlet, pasta and even, salads, soy sauce is a must regardless of what I’m eating.

Shoppers and foodies alike can spend countless hours in Tokyo’s hipster hotspot Shimokitazawa.