Don’t knock raw egg on rice until you’ve tried it, and especially until you’ve tried it like this.
soy sauce
A special ingredient from Japan’s southwestern Kumamoto prefecture transforms Japan’s most traditional cooking essential into something new.
The newest addition to the menu of the sweet life, or a crackpot idea that’ll leave you feeling salty?
A collaboration that brings one of Japan’s oldest traditions and food culture together, in the form of tableware.
Day two of our epic adventure includes an ancient soy sauce factory, pressed sushi, and rabbit-eared samurai helmets.
Our stew-loving reporter says a quick dash of one of Japan’s staple seasonings, added at just the right time, boosts the flavor of this cold-weather favorite.
Iconic character from Hayao Miyazaki anime is ready to terrify and/or charm you at mealtime.
If green tea, Japan’s favorite traditional drink, can make desserts better, why not its most important seasoning, too…right? Right?!?
We try out this revolutionary condiment that could change the way everyone eats sushi, sashimi, or anything really.
I’d like to fancy myself a man of refined tastes. When I eat ice cream it certainly ought to be rose flavored. My colas? Well, they better be of an unexplained taste. And when it comes to crackers, I accept nothing less than those doused in the essence of sea urchins.
And now you can too! All you have to do is pick up a pack of Waza No Koda Wari Noko Uni Shoyu crackers at your local food vendor this winter season.
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