東風吹かば

Awamori is a distilled spirit unique to Okinawa, fermented with black koji mold. It has a high alcohol content […]

Ankimo is steamed monkfish liver, known as the “foie gras of the sea” for its rich flavor and creamy texture. […]

Kurozukuri is a type of salted squid enhanced with squid ink, known for its rich umami and deep flavor. Often […]

Shutou is a strongly flavored Japanese delicacy made by fermenting bonito entrails with salt and rice malt. Wh […]

Doburoku is a traditional Japanese unfiltered rice brew made by fermenting steamed rice, koji, and yeast witho […]

Natto is a traditional Japanese food made from fermented soybeans. It is known for its sticky texture, stringi […]

Monjayaki is a pan-fried batter dish from Tokyo’s downtown, different in origin from okonomiyaki. Its unique l […]