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Yokkaichi Tonteki is a Japanese pork steak from Mie Prefecture in central Japan, sautéed with whole garlic cloves and finished in a dark garlic sauce. Locals treat it as a local specialty rather than a restaurant showpiece. The pork arri...

You can usually order at Japanese restaurants without speaking Japanese. Pointing at a menu photo, tapping a tablet or buying a meal ticket is usually enough. What confuses first-time visitors is rarely the language. It is the process, b...

In general, a two-week trip to Japan gives you around forty opportunities to eat. That sounds like plenty, until you realize that all 47 prefectures have their own specialties and food traditions. This Japan food bucket list therefore na...

Tsu Gyoza (津ぎょうざ) is a giant deep-fried dumpling from Tsu City, the capital of Mie Prefecture. Each one uses a custom wrapper 15 centimeters across, so a single piece replaces about three ordinary gyoza. It began in school lunches r...

In some major North American cities, a restaurant ramen meal can approach $30 once tax, tip, and maybe a side or a drink reach the check. In Japan, the same budget can stretch across a whole day. Breakfast, a proper restaurant lunch, an ...

Mie Nanki Mikan (三重南紀みかん) is a Japanese mandarin orange from the southern tip of Mie Prefecture. Growers there ship citrus in almost every month of the year, which is rare in Japan. The brand covers Unshu mandarins from three town...

Sasa kamaboko, also called sasakama, is a leaf shaped grilled Japanese fish cake from Sendai in Miyagi Prefecture. Makers grind white fish into a seasoned paste, press it flat, then grill each piece until the surface browns lightly. For ...

Barappa manju is a steamed wheat-flour bun filled with sweet red bean paste, cooked on a single wild leaf. It comes from the Hokuso area of northern Chiba Prefecture, and people there eat it during summer festivals and Obon. The leaf giv...

Food in Japan is an English-language reference on Japanese regional cuisine, sake, and food culture. This page explains how the site researches, writes, and corrects its articles, so you can judge for yourself how much weight to give wha...

Two breweries can start with the same rice variety, the same well, and the same yeast. Yet the sake in the glass tastes nothing alike. The reason usually hides in a document that drinkers never see. Brewers call it the shikomi haigo. So ...