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Koshu miso (甲州味噌, Kōshū miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice koji and barley koji in the same batch, which gives the paste ...

Karigane Hōjicha (雁が音ほうじ茶) is a roasted Japanese tea. Producers make it from karigane: the stems, stalks, and leaf veins they sort out while processing gyokuro and other high-grade, shade-grown tea. It starts from gyokuro-grade pl...

Kaga Bōcha (加賀棒茶) is a roasted Japanese tea made almost entirely from tea stems rather than leaves. It comes from Kanazawa, in Ishikawa Prefecture. Dozens of local roasting houses there turn separated tea stems into a naturally sweet...

Kaizoku Ryori translates as pirate cuisine, and it means grilling seafood yourself at the table in southern Tokushima. Spiny lobster, abalone, turban shells, and scallops go straight onto a mesh grill in front of you. Some restaurants si...

Sannen Bancha (三年番茶), or "three-year bancha," is a Japanese tea named for its production timeline, not a single home region. Producers either age mature tea leaves and stems for three years before roasting them. Or they let a tea bus...

Kyobancha (京番茶), also sold as Iribancha, is Kyoto's own style of roasted green tea: large, unrolled leaves with an intensely smoky aroma, brewed into a surprisingly mellow, low-bitterness cup. It's made from the coarse, mature leaves ...

Seki no To (関の戸) is a bite-sized Japanese sweet from Seki-juku, an old post town in Kameyama, Mie Prefecture. One small shop wraps smooth red bean paste in gyuhi, a soft rice dough, then dusts the whole thing in wasanbon sugar. That p...

Bancha (番茶) is Japan's everyday green tea. It's an inexpensive, mild-tasting brew made from more mature leaves, picked later in the season than the tender young growth used for sencha or gyokuro. Many households in Japan keep it in the...

Tekonezushi is a traditional regional sushi dish from Mie Prefecture, made with red-fleshed fish marinated in a soy sauce tare and folded through vinegared rice. Bonito is the classic choice, though tuna appears often. Shiso, ginger and ...

Two tanks of sake sit side by side in a storage building. Same rice, same yeast, same recipe, same brewing season. Yet one tastes rounder, while the other carries sharper acidity. So what happens next? Somebody tastes both, then decides ...