Discover Japanese Cuisine

Not all Wagyu is created equal. Behind its legendary marbling lies a century of meticulous breeding, strict grading, and regional pride. From the world-famous Kobe beef to the rich umami of Matsusaka, discover what makes authentic Japanese Wagyu truly unlike anything else on earth.

From backstreet diners to supermarket deli counters, karaage has earned its place as Japan’s ultimate comfort food. But what makes this golden, crispy fried chicken so irresistible? Discover the secret marinades, the award-winning techniques, and the city that calls itself the sacred land of fried chicken.

What makes Japan’s beloved tonkatsu so irresistibly juicy and tender? The secret lies in the pork itself. With over 800 boutique pork brands across Japan, each raised with a unique philosophy, discover how breed, environment, and feed come together to create the perfect bite.

Sake and Japanese whisky have already conquered the world. Could shochu be next? Distilled from over 50 ingredients — from sweet potato to brown sugar — this ancient yet versatile Japanese spirit is finding fans worldwide. Discover why experts believe shochu’s finest hour is finally here.

Refined over 2,500 years, Japanese sake is far more than just a drink — it is a masterpiece of microbial alchemy. From fruity Daiginjo to earthy Junmai, discover how rice, water, and koji unlock a world of flavor that has now captivated connoisseurs from Tokyo to New York.

The blessing of the ocean

Miso, an essential seasoning in Japanese cuisine, is a traditional fermented food that has been enjoyed across Japan since ancient times. Miso is made by mixing steamed soybeans with koji (malted rice) and salt, then fermenting the mixture slowly over a long period of time to produce a distinct savoriness and rich, smooth flavor. It is also a nutritional powerhouse, to the point where it has been credited for keeping people healthy and happy even in the dead of winter, when crops don’t grow. As such, miso is also an embodiment of the wisdom of our ancestors. And the most standard way to eat it, of course, is in the form of miso shiru (miso soup). Prepare dashi (Japanese-style stock) made with ingredients like kombu (edible kelp), niboshi (small dried fish), and katsuobushi (dried bonito flakes). Dissolve some miso into the dashi, then pop in some seasonal ingredients, and you’ll have yourself a miso shiru - a dish that has been enjoyed in Japan since ancient times. Its gentle flavor will warm you right up, in both body and soul. Miso is rich in plant protein - a fact that has garnered it considerable attention in the West in recent years, with its popularity expanding across the globe.

Koji, a microorganism used in Japan to make fermented foods like sake, miso and soy sauce, has been used in Japan for more than 1,000 years, and has recently been in the limelight for its wonderful healthful and beautifying properties.

A pinch of grated ginger, a small bowl of thinly sliced negi (green onion) or a garnish of grated yuzu (lemon-lime citrus) peel: Each of these is an example of yakumi, a variety of condiment usually served in small amounts as an accompaniment to noodle dishes or nabemono (stews or foods cooked in a pot).

Playing a supporting role in Japanese cuisines that are as important as main casts

A collaboration of humans and the nature

A collaboration of humans and the nature

World-famous Japanese foods like sushi, ramen and sukiyaki are actually not frequently served at the dinner table in ordinary Japanese households. To find more typical home cooking, we need to look at a kind of Japanese cuisine known as ichiju-sansai.