Tai Chazuke Ureshino is made by placing fresh sea bream marinated in the family's traditional sesame sauce on hot rice and ...

Sasa zushi is a traditional local sushi from Niigata Prefecture and Nagano Prefecture, recognized as one of Japan's top 100 ...

Tanabata Houtou is a seasonal variation of houtou, a traditional noodle soup from Yamanashi Prefecture for Tanabata Festival.

Tenyose is a traditional Japanese dish that reflects the beauty of seasonality and regional culture, especially in the Suwa region of Nagano. Made using agar, this delicate jelly-like food often ...

Miyagikyo whisky is one of Japan’s most beloved single malts, known for its soft, elegant character and refined flavors. Born from the vision of Nikka Whisky’s founder, Masataka Taketsuru, and crafted ...

Japan's summer brings high temperatures and humidity. Japanese culinary traditions evolved to offer taste satisfaction and ...

Nikka Taketsuru is a vatted pure malt whisky made by blending malt spirits from two of Nikka’s distilleries: Yoichi and ...

Hiya shabu is a light and refreshing Japanese dish that’s perfect for hot weather. Made with thinly sliced meat that’s quickly boiled and served cold, it’s a cooler twist on the traditional ...