Tosa Inaka Sushi is Kochi's vegetable sushi with yuzu-seasoned rice. Learn its toppings, taste, history and where to buy it.

Naruto sea bream is Tokushima's prized madai from the Naruto Strait. Learn its taste, seasons, fishing methods and best ...

Discover Oiwa somen, a local noodle specialty from Kamiichi, Toyama. Learn how it is served, what it tastes like, and where ...

Sudachi Buri is a citrus-fed yellowtail from Naruto,. Learn how it is raised, its taste, and the best ways to eat it.

Naruto wakame is Tokushima's firm, bright seaweed from the Naruto Strait. Learn its taste, season, nutrition, and how to cook ...

Naruto Kintoki is Tokushima's fluffy sweet potato with red skin and golden flesh. Learn its origin, taste, season and best ...

How Nara and Heian sake became a state institution: the Miki no Tsukasa brewing office, court ritual, and the Engishiki of ...

Kakimaze is Tokushima’s festival rice dish, a mixed sushi rice loaded with simmered vegetables and, unusually, sweet red kidney beans. Locals also call it barazushi, gomoku-zushi, or mazekuri ...

Modern sake history: wartime rationing, sanbai brewing, the 1973 peak, the ginjo revival, and the 1990 labeling reform.

Beniazuma is a fluffy, red-skinned sweet potato from Kanto. Learn its taste, season, cooking and how it compares to ...

Thank You Melon is a rare melon grown only in Hachiryu, Akita. Learn about its taste, season, history, and where to buy it.