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Konnyaku, also known as konjac or devil’s tongue in the U.S., is a superfood that has zero calories yet is high in dietary fiber. Made from a type ...

In Japan, pearl barley is often used to support people’s diet due to its high fiber content. When making gohan (steamed rice), Japanese people ofte...

Composed of sushi rice, your choice of toppings, and nori seaweed, temaki (hand roll) sushi is a staple home party dish in Japan, and it’s now a po...

Shibazuke are traditional pickles made with eggplant and red shiso. They have a refreshing taste with the touch of sourness that naturally develops...

This green, refreshing, and savory sauce is a new type of seasoning made by salt-preserving mikan (a small, Mandarin orange-like citrus). Miyamoto ...

Made only with “amanatsu” (a grapefruit-like citrus developed in Japan), “iyokan” (a Mandarin orange-like citrus developed in Japan), and cane suga...

Black garlic is a fermented and aged garlic, which boasts a pitch-black color, smooth jelly-like texture, and fruity, caramel taste without the sha...