Kushiro ramen is a local Hokkaido gourmet dish that features thin, curly noodles served in a light soy sauce-based broth.

Jaga Pokkuru (じゃがポックル) is a popular Japanese snack produced by the Calbee company. It is known for its main ingredient, which is Hokkaido-grown potatoes. Jagapokkuru is a crispy potato snack made by ...

Aomori Apple (青森りんご) refers to apples that are grown in the Aomori Prefecture of Japan. Aomori is a region known for its high-quality apples, and the climate and soil conditions in the area contribute ...

Japanese convenience store onigiri is rich in variety and flavor, making it enjoyable in any setting. By understanding the ...

Taco Rice is simple to prepare, making it a popular home-cooked meal, and it’s also found on the menus of many restaurants and cafés across Japan. The dish’s popularity has even spread beyond Japan, ...

Nama chocolate is a uniquely Japanese sweet made by blending fresh cream and Western liquor like brandy or rum with chocolate ...

Are you looking for coffee beans that will enhance your everyday coffee experience? Online shopping can be the perfect solution. You can choose from a wide range of coffee beans, blends, and origins.

One of the traditional food in Japan specifically in Kagawa Prefecture called “Sanuki Udon” is characterized by many by its lightness and chewy noodles. Sanuki Udon was recommended when one has bad ...

Imagine a vibrant green powder whisked into a steaming cup of tea. That’s Japanese matcha tea, a finely ground green tea with a rich history and deep roots in Japanese culture. Matcha goes beyond just ...

Kawara Soba (瓦そば) is a traditional Japanese dish of Shimonoseki City in Yamaguchi Prefecture. Locals make this by placing the cha soba and ingredients on a heated tile and eating it in warm noodle ...

Okinawa soba, a culinary delight, a unique take on the well-loved Japanese noodle dish, holds a special place in the hearts of the people from Okinawa, a southern prefecture of Japan, and is slowly ...

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji, a type of fungus (Aspergillus oryzae). It is a key ingredient in miso soup. You can also make this with other ...