Ishikawa Prefecture is known for its refined food culture centered around the historic city of Kanazawa. The region offers fresh seafood, traditional Japanese cuisine, and dishes influenced by ...

Sanuki Udon is the famous chewy wheat noodle of Kagawa Prefecture, the smallest prefecture in Japan and the proud home of udon culture. Locals proudly call Kagawa “Udon Prefecture,” and more than a ...

Kitakata ramen combines two defining elements: flat, wavy, high-hydration noodles and a relatively light soy sauce broth. The noodles measure roughly four millimeters wide. Their flat shape and firm ...

Kurabito are the skilled workers who brew sake under a toji. Learn their roles, ranks, daily life, and why sake is truly a ...

A kura, or sakagura, is a traditional Japanese sake brewery. Explore its rooms, architecture, water, and the people who bring ...

Black garlic, or kuro ninniku, is garlic aged into sweet, tangy cloves. Learn how it is made, what it tastes like, its health ...

Taiwan mazesoba is Nagoya’s spicy soup-less ramen with minced pork, egg yolk, garlic chives, and thick noodles.

Gifu Tanmen is a garlicky, salt-based local ramen born in Aichi and named for Gifu. Learn its taste, history, spice levels, ...

Explore Japanese food organized by type. From ramen and sushi to wagyu, hot pot, sweets and street food — find every dish category and discover what to eat in Japan.

Iekei ramen (家系ラーメン) is a Yokohama ramen style built on a rich tonkotsu shoyu broth, glossy chicken oil, and thick chewy noodles. Chefs finish each bowl with chashu pork, spinach, green onions, and ...

Sapporo ramen is Hokkaido’s signature noodle dish. It pairs a rich miso broth with thick curly noodles, wok-fried vegetables, and a thin layer of hot lard that keeps the bowl scalding. Miso ramen ...

Tokyo has more restaurants per capita than any other city on earth. For first-time visitors, that abundance is both exciting and overwhelming. This guide cuts through it: 20 dishes that are genuinely ...