Kyushu, the southernmost of Japan’s four main islands, is one of the country’s most exciting and diverse culinary destinations. Kyushu spans seven prefectures — Fukuoka, Saga, Nagasaki, Kumamoto, Oita ...

This Kansai food guide spans seven prefectures — Osaka, Kyoto, Hyogo, Nara, Shiga, Wakayama, and Mie — and explores one of the most diverse and celebrated food cultures in the country. From the ...

The Kanto region is the heart of modern Japan and home to Tokyo, the world’s largest metropolitan food city. From traditional Edo-style sushi to hearty hot pots and famous street foods, Kanto cuisine ...

There is a small sushi counter in the basement of a Ginza department store where an elderly itamae has been slicing fish for ...

Chubu sits at the geographic heart of Japan. The region connects Tokyo in the east to Osaka in the west. It spans nine prefectures: Aichi, Gifu, Shizuoka, Nagano, Niigata, Toyama, Ishikawa, Fukui, and ...

Hokkaido, the northernmost island of Japan, is one of the country’s greatest culinary destinations. Known for its vast landscapes, cold climate, and rich natural environment, Hokkaido produces some of ...

The Tohoku region in northern Japan is known for its rugged mountains, cold winters, and rich agricultural traditions. These natural conditions have shaped a unique food culture that focuses on hearty ...

Kabura Sushi is a centuries-old fermented turnip sushi from Kanazawa, Japan. Learn what it tastes like, how it's made, its ...

Discover 15 unique Japanese foods beyond sushi and ramen — from Kanazawa's duck stew Jibuni to fermented Funazushi and grilled Gohei Mochi. A regional food guide for curious travelers.

From samurai rations to convenience store staple, onigiri has shaped how Japan eats on the go for centuries. Discover the history, fillings, and everyday culture behind Japanese rice balls.

Dongarajiru is a rich, resourceful Japanese soup made from the entire, fatty Kandara (cold cod). The perfect winter comfort food.