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Update 10/12/2021

From the daily dinner table to traditional cuisine, at the center of the Japanese meal: "Rice"

Update 22/11/2021

The pride of Japan, Wagyu beef with its concentrated savoriness, delights the world

Update 07/10/2021

The diversity of Japanese citrus fruits, in season from fall to spring

Update 18/07/2021

The condiment “miso” is the result of fermentation and is a traditional food of Japan brimming with savoriness

Update 06/02/2021

Welcome to the world of matcha, known for its rich aroma and strong flavor

Update 26/12/2020

The Virtues of Tofu: A Low-Calorie, Healthy and Nutritious Food

Update 30/11/2020

The Appeal of Japanese Sake, Spreading to the World

Update 31/07/2017

What is Ichiju-Sansai?

World-famous Japanese foods like sushi, ramen and sukiyaki are actually not frequently served at the dinner ...

Update 31/07/2017

Just a Spoonful of 'Koji'?

Koji, a microorganism used in Japan to make fermented foods like sake, miso ...

Update 31/07/2017

Yakumi: Condiments with a Healthy Twist

A pinch of grated ginger, a small bowl of thinly sliced negi (green onion) or a garnish...

Update 31/07/2017

Umami: The 5th Dimension of Taste

Salty, sweet, sour and bitter are familiar terms to describe taste. Yet a fifth, umami...

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