Anpan is a quintessential Japanese sweet bread, featuring soft dough filled with sweet anko (red bean paste). A portmanteau of an (bean paste) and pan (bread), it has been beloved since its creation in the Meiji era. Sold at bakeries nationwide, it comes in varieties like tsubu-an (chunky red bean paste), koshi-an (smooth red bean paste), and shiro-an (white bean…
Japanese snacks captivate people worldwide with their unique flavors and vast variety. From time-honored wagashi (traditional Japanese sweets) to modern Western-style confections, Japan’s rich food culture has created a diverse snack world. Exploring these treats offers visitors a deeper understanding of Japanese culture. This article covers the characteristics, popular genres, and souvenir selection tips for Japanese snacks. Characteristics and cultural…
In Japanese sushi culture, toro (fatty tuna) remains a beloved, exceptional ingredient. Its melt-in-the-mouth texture and rich flavor captivate sushi enthusiasts, making it a rare cut of maguro (tuna). However, toro is divided into the grades of chūtoro (medium fatty tuna) and ōtoro (extra fatty tuna), each with distinct characteristics and flavors. This article explains toro’s basics, the differences between…
Ōtoro (extra fatty tuna) is renowned as one of the most luxurious ingredients in Japanese high-end sushi. Sourced from the tuna belly, this exceptional cut captivates food connoisseurs with its rich fat and melt-in-the-mouth texture. Globally famous, this rare cut, comprising only a small fraction of a maguro (tuna), is a hallmark of Japanese culinary culture due to its beautiful…
Chūtoro is one of the most beloved ingredients in Japanese tuna sushi and sashimi culture, a balance between akami (lean meat) and ōtoro (extra fatty tuna). Its exquisite balance of both flavors makes it truly appealing. With sushi’s rising popularity among international visitors to Japan, more people are captivated by chutoro’s deep flavor and texture. This article explores chutoro’s essential…
For international travelers visiting Japan, tasting maguro (tuna) served as sushi or sashimi is a must-try culinary experience. However, did you know that maguro varies greatly in name, flavor, and price depending on its cut or type? In Japan, maguro’s various cuts are meticulously classified, each prepared to highlight its unique characteristics. This article covers essential knowledge for fully enjoying…
Sake, Japan’s national drink, reveals remarkable depth and regional diversity. Much like wine, its flavors are shaped by local ingredients and time-honored brewing traditions. Exploring Japan’s varied sake-producing regions offers an immersive experience that both connoisseurs and curious newcomers will appreciate. This guide highlights three distinguished sake regions—Kyoto, Niigata, and Hiroshima—detailing what makes their brews unique and where you can…
In Japan, there are countless places to enjoy a drink suited to every mood and occasion. Whether it’s a casual bar to stop by after work, a sophisticated hotel lounge, a lively karaoke session with friends, or a refreshing drink at a summer festival food stall, each setting offers its own unique charm. In cities especially, different kinds of drinking…
If you’re traveling through Japan, especially on a longer trip or with a light suitcase, finding a reliable way to do laundry quickly becomes essential. While many hotels offer laundry services, they’re often expensive. Fortunately, Japan’s laundromats—known as koin randorī (coin laundry) or randorī supēsu (laundry space)—are ubiquitous, clean, and surprisingly high-tech. The machines may look intimidating at first, particularly…
When traveling to a new country, one of the first questions many people ask is whether it’s safe to drink tap water. In some places, bottled water is the only safe option. In Japan, the answer is unequivocally yes. Japan’s public water system is considered among the cleanest and most reliable in the world, offering a safe, accessible, and cost-free…
Japan’s southwestern islands, especially Okinawa Main Island and Ishigaki Island, are renowned for their white-sand beaches and crystal-clear turquoise waters. Both offer a tropical escape from the mainland, but they deliver very different travel experiences. Okinawa Main Island is busier and more developed, while Ishigaki feels remote and untouched. If you’re torn between them, this guide breaks down the key…
Sukiyaki is one of Japan’s iconic hot pot dishes, originating from the late Edo Period (1603–1868) to the Meiji (1868–1912) Period. Known for its unique preparation, thinly sliced beef and vegetables are simmered in a sweet-savory soy-based warishita broth and dipped in raw egg before eating. With distinct cooking methods in Kanto and Kansai regions, its regional diversity adds to…
Chanko nabe is a nutritious hot pot dish born from Japan’s traditional sumo wrestling culture. It developed as a daily meal to support the physical conditioning of sumo wrestlers and is now enjoyed at many specialty restaurants, particularly in Tokyo’s Ryōgoku area. This hearty hot pot, brimming with meat, seafood, and vegetables, is visually striking and cherished as a dish…
Shabu-shabu is a representative Japanese nabe (hot pot) dish where thinly sliced meat is quickly swished through hot dashi broth before eating. The name shabu-shabu expresses the sound made when the meat is swished through the broth, and it is loved by many for its unique eating style and elegant flavor. Although this dish, born after World War II, is…
Nabe, a representative dish of Japan’s winter food culture, is a comforting meal where fresh ingredients are simmered in steaming hot broth and shared around the table. It symbolizes Japan’s cultural emphasis on gathering with family and friends, making it a must‑try culinary experience. While Japanese cuisine is already popular in North America and Southeast Asia, truly tasting and understanding…