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Introduction: The Evolution of the Campus Dining Hall The American college cafeteria is in the middle of a serious glow-up. Gone are the days when the only options were sad salad bars, questionable "mystery meat," and vats of overcooked ...

Introduction: The New Wave of Japanese Food on Campus Not that long ago, Japanese food on campus meant two things: California rolls and teriyaki chicken. That was pretty much it. That's completely different now. Students today treat food...

In the northern part of Japan, in a region known as Miyagi Prefecture, there is a special dish that has been a comfort food for generations. It’s called Hatto (はっと), and it’s more than just a meal; it is a warm and humble bowl that te...

When people think about food in Japan, they usually imagine traditional dishes: miso soup, grilled fish, rice, pickles, ramen, sushi, and seasonal vegetables arranged with care. But modern Japanese eating is also full of quiet Western in...

When dining in Japan, especially at traditional restaurants like sushi bars or unagi establishments, you might notice three particular kanji characters on the menu: 松 (Matsu), 竹 (Take), and 梅 (Ume). For many tourists, their meaning ca...

If you want a real taste of Kyoto's long food history, you must try Kujo Negi. This isn't just a regular green onion; it's a celebrated vegetable known for its unique sweetness and texture that almost melts when cooked. This article...

Ebi imo is a valuable type of taro from Kyoto, famous for its unique shape, which looks like a bent shrimp, and its rich, smooth texture. This vegetable is a respected traditional Kyo-yasai (Kyoto vegetable) and ...

Japan is a land of vibrant culture and rich tradition, but its culinary scene often steals the spotlight with its innovative yet comforting offerings. While sushi and ramen are staples that many travelers gravitate toward, there's a trea...

The Enduring Flavors of a Japanese Winter Japanese winter food is a profound expression of the nation's culinary philosophy, centered on the concept of shun (旬), or consuming ingredients at their absolute peak of flavor. The upcoming ye...

Among premium Japanese strawberries, Awayuki (淡雪) stands out for its delicate pink-white color and luxurious sweetness. Known as the “Queen of White Strawberries,” this rare fruit is grown in limited quantities and admired for its refi...