Learn how sake is made from rice to bottle. This step-by-step guide covers polishing, koji, yeast starter, fermentation, ...
Discover Shoyu no Mi, a traditional Japanese fermented soybean and koji food from Asahiyasu in Yamanashi Prefecture. Learn ...
Shine Muscat grapes are one of them. Walk past a display at a Japanese department store in late summer, and the clusters ...
Discover Koshu Wine Beef, a unique Japanese beef from Yamanashi raised on wine lees and grape skins. Learn its taste, history ...
Explore Japan's snack culture — from traditional wagashi like mochi and dango to nostalgic dagashi candy and crispy senbei.
Learn the main types of Japanese sake: junmai, ginjo, daiginjo, honjozo, and more. A beginner's guide to flavor, polishing ...
Japan enters 2026 with its food scene transforming rapidly. Health trends and global curiosity drive these changes. Rice faces challenges from rising bread and noodle popularity. The food industry ...
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