Lemons first came to Japan some 150 years ago, and have since been blended with Japanese citrus frui...

Onions are eaten throughout the world, but in Japan, they're cooked with original techniques and use...

This episode features natto, a fermented soybean product known for its powerful smell and sticky tex...

Our focus today is hijiki, a variety of seaweed that has been consumed in Japan for over 1,000 years...

Matcha is known worldwide as a popular ingredient in sweets. But originally, matcha is green tea lea...

This time, tofu. These popular white blocks, sometimes called the "meat of the fields," are high in ...

The Karei is a type of flatfish beloved in Japan. Karei is great as sashimi, of course, but also sim...

Today we focus on Aji, or horse mackerel, one of Japan's most popular types of fish due to it being ...

Today, we focus on the king of fruit, mango. Though often thought of as a tropical fruit, they are a...

This time, we dip into Japanese vinegar. There are many kinds of vinegar worldwide, like balsamic, w...

Japanese eggplants vary in size, shape, flavor and more depending on the climate in which they're gr...

This episode focuses on Kanpyo -- a white, stringy, and noodle-like food unique to Japan that is act...

Over the years, Japanese cheese has evolved to win international prizes. It has a rich aftertaste an...

Japanese rice is known for its strong stickiness and sweetness. In Japan, where cooked rice is eaten...

Today we focus on the most cultivated fruit in Japan, the mikan -- a palm-sized citrus fruit that is...

Hokkigai, or surf clam, has a special place in the hearts of the Japanese thanks to its thick meat, ...

This time, we dive deep into soba, Japan's iconic buckwheat, which is used to make soba noodles. Sob...