Restaurant Kamakura Village opens each year from late January to the end of February at Kamakura no Sato in Iiyama, Nagano. Diners sit inside a real snow hut over a pot of Noroshi Nabe simmered in Shinshu miso, and after dark more than 20 huts are lit from within. The 2026 season ran from January 23 to March 1.
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.
Japan's beloved ikura (salmon roe) reaches record-breaking prices due to severe salmon shortages. Discover how climate change and declining catches in Hokkaido are transforming sushi restaurants and Japanese dining tables, and what this means for the future of Japanese cuisine.
Yoshinoya Holdings plans to quintuple its ramen revenue to 40 billion yen in five years and reach 500 stores, aiming to serve more bowls of ramen than anyone in the world by fiscal 2034. Why is Japan's beef bowl king betting on ramen, and can the strategy work?
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.
At Toyosu Market's 2026 New Year auction, a purple sea urchin from Hakodate sold for a record 35 million yen, about 87,500 yen per gram, five times the previous year's top lot. The million-yen uni bowl, a 23-fold rise in two years, and why uni keeps getting pricier.
At Toyosu Market's 2026 New Year auction, a 243kg Oma bluefin sold for a record 510.3 million yen, about $3.2 million, to the Sushi Zanmai operator Kiyomura. What ichiban maguro means, how the ceremonial premium works, what the fisherman keeps, and where the stock stands.
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.
Japan's beloved Garigari-kun popsicle will increase to 90 yen from March 2026 due to rising logistics and material costs. Explore the price history since 1981 and reactions from Japanese consumers and international perspectives.