Articles about Food

Kevin Henrique · Nov 06, 2017

Origin, varieties, etiquette and where to enjoy soba in Japan.

Kevin Henrique · Jan 15, 2017

A Japanese nabemono of assorted ingredients cooked slowly in dashi, famous in winter stalls and convenience stores.

Kevin Henrique · Jan 15, 2017

Market prices from Shiga Prefecture, seasonal tips, and the gap between gift fruit and daily groceries.

Kevin Henrique · Jan 15, 2016

Sake, amazake, genmaicha, nigori, and shōchū: how rice in Japan also ends up in the glass

Kevin Henrique · Jan 15, 2016

Hot meals from a machine — between Showa nostalgia and a quick everyday pause

Kevin Henrique · Jan 15, 2016

A practical vocabulary map for meat cuts, seafood names, and dishes you meet on Japanese menus

Kevin Henrique · Jan 15, 2016

How meat is bought, eaten, and understood in Japan.

Kevin Henrique · Jan 15, 2016

From dry lager cans to happoshu shelves and local ji-bīru — how Japanese beer is labeled, poured and sold.

Kevin Henrique · Jan 15, 2016

Yukihira-style risotto with apple, apple juice, and bacon — sweet, salty, and surprisingly hearty.

Kevin Henrique · Jan 16, 2015

Why food in Japan feels both practical and deeply cultural.

Kevin Henrique · Jan 15, 2015

From konbini classics to short-lived editions: how Japan’s Cup Noodles range really works

Kevin Henrique · Jan 15, 2015

A short guide to eating with chopsticks the right way.

Kevin Henrique · Jan 15, 2015

A practical guide to the ingredients that shape Japanese cooking, including rice, fermented seasonings, dashi, vegetables and...

Kevin Henrique · Jan 15, 2015

A practical guide to the Japanese sandwiches most travelers notice first, from konbini classics to bakery favorites.