Discover Japan's unique food culture of eating fish skin, chicken skin, and vegetable peels. Rooted in the "mottainai" philosophy of zero waste, Japanese cuisine transforms these nutritious parts into delicious dishes. Learn about traditional cooking methods and health benefits.
Discover why American-style cookies are becoming a sensation in Japan. From their signature soft and chewy texture to unique Japanese adaptations, explore the trend sweeping Japanese bakeries and how local patissiers are putting their own spin on this beloved American treat.
Farmed eels almost always turn out male. Aichi Prefecture's patented soybean-isoflavone feed flips more than 90% of them female, letting farmers raise them to roughly double the usual size without the flesh going tough. The result is "Enman," a branded eel from Mikawa-Isshiki.
Global demand for matcha has doubled Japan's green tea exports to 72.1 billion yen in 2025 and driven domestic leaf prices sharply higher. What is happening to growers, confectioners and everyday tea drinkers, and how the 2026 crop opened.
A midnight dish thrown together when the fridge is empty, Peperoncino is a humble Neapolitan classic Italians know as "poor man's pasta" or a midnight spaghettata. So how did Japan turn it into a restaurant favorite and a test of a cook's skill? A look at its deceptive simplicity, Japan's inventive variations, and the local obsession with emulsification.
Japanese mayonnaise celebrates its 100th anniversary in 2025. From being mistaken for hair pomade to becoming a beloved condiment in 79 countries, discover the fascinating history of Kewpie mayonnaise and why it's taking the world by storm.