The Culture

The traditions and their evolution

Why food isn't just about eating in Japan

Food philosophy

A look at Japan's unique food culture

Washoku, explained

Behind the bars

Stories of the secretive drinking spots in Tokyo's Golden Gai

Bar hopping culture

What Makes the Golden Street Special?

Reflecting on the history of the bar-hopping district

Tips and tricks

How to Enjoy the Golden-gai

Learn the ins-and-outs of the historical bar district from experienced drinkers

A closer look

Why Such a Unique Culture was Born Here

A new breeze blows through the Golden Street

When food meets manga

8 Mangas That Will Make You Feel Hungry

Japanese cuisine from sake, to Ainu food culture, to home taste

Custom made

Ancient traditions that formed around eating and drinking

Tea ceremony

Inside a Japanese Tea Ceremony

A special day with flowers and tea (part two)

NEW YEARS DAY

Osechi: Celebrating and Appreciating New Year

Beautiful boxes, carefully laid out with colourful ingredients

AUTUMN

Takachiho Night Kagura: Where Myths and Legends Come Alive

How dancing for the gods helps bring a good harvest

MID-AUTUMN

Moon Viewing (Otsukimi)

The practise of admiring the moon and the offerings to give thanks

How streetfood became cool

Tracing the history of Japanese food culture

Looking back

Too Many Stomachs, Too Little Time

How the changing face of Edo helped create a lasting trend

Iconic dish

Takoyaki: A Food Geared For The Masses

The cute, round balls at the heart of Donburi Street Food

Eat like the ancestors

Take a guided tour of seasonal food scenes in ukiyo-e from the Edo period

Summer

Enjoy Eel in Summer

Eels, watermelon and, rice flour dumplings

Autumn

Slurp Soba in Autumn

Soba noodles, soy, and seaweed

Winter

Munch Mochi in Winter

Mochi, daikon, and glutinous rice

Explore more food in art

Belly laughs

FOOD FUN

5 Funny Ukiyo-e Prints That Show the Food Culture of Tokyo

Keio University Library

How food creates connections

Community

Gender Equality in the Future of Farming

The story a group of farmer's wives bringing a community together

Be our guest

The hospitality culture of Japanese towns

Niigata

Geisha Girls, Moats, and the Freshest Ingredients

What a visitor to Niigata can expect

Dewa Sanzan

How To Eat in the Mountains

Eating vegetarian at the Dewa Sanzan guest houses

Takachiho

The Myths and Legends of Takachiho

Discover the Shinto dances that pray for a good harvest

Preparation and presentation

Exquisite cookware and tableware crafted by artisans

Cutting

Knives Forged by Samurai Sword Masters

Hammered by craftsmen and polished by chefs

Serving

The Visionary Pottery of Kitaōji Rosanjin

Understanding the relationship between food and his plates can teach us how to enjoy Japanese cuisine more.

Eating

Why food isn't just about eating in Japan

A look at Japan's unique food culture

Washoku, explained

Behind the bars

Stories of the secretive drinking spots in Tokyo's Golden Gai

What Makes the Golden Street Special?

Reflecting on the history of the bar-hopping district

How to Enjoy the Golden-gai

Learn the ins-and-outs of the historical bar district from experienced drinkers

Why Such a Unique Culture was Born Here

A new breeze blows through the Golden Street

When food meets manga

8 Mangas That Will Make You Feel Hungry

Custom made

Ancient traditions that formed around eating and drinking

Inside a Japanese Tea Ceremony

A special day with flowers and tea (part two)

Osechi: Celebrating and Appreciating New Year

Beautiful boxes, carefully laid out with colourful ingredients

Takachiho Night Kagura: Where Myths and Legends Come Alive

How dancing for the gods helps bring a good harvest

Moon Viewing (Otsukimi)

The practise of admiring the moon and the offerings to give thanks

How streetfood became cool

Tracing the history of Japanese food culture

Too Many Stomachs, Too Little Time

How the changing face of Edo helped create a lasting trend

Takoyaki: A Food Geared For The Masses

The cute, round balls at the heart of Donburi Street Food

Eat like the ancestors

Take a guided tour of seasonal food scenes in ukiyo-e from the Edo period

Enjoy Eel in Summer

Eels, watermelon and, rice flour dumplings

Slurp Soba in Autumn

Soba noodles, soy, and seaweed

Munch Mochi in Winter

Mochi, daikon, and glutinous rice

Belly laughs

FOOD FUN

5 Funny Ukiyo-e Prints That Show the Food Culture of Tokyo

How food creates connections

Gender Equality in the Future of Farming

The story a group of farmer's wives bringing a community together

Be our guest

The hospitality culture of Japanese towns

Niigata

Geisha Girls, Moats, and the Freshest Ingredients

Dewa Sanzan

How To Eat in the Mountains

Takachiho

The Myths and Legends of Takachiho

Preparation and presentation

Exquisite cookware and tableware crafted by artisans

Knives Forged by Samurai Sword Masters

Hammered by craftsmen and polished by chefs

The Visionary Pottery of Kitaōji Rosanjin

Understanding the relationship between food and his plates can teach us how to enjoy Japanese cuisine more.

The Chopsticks That Take 6 Months to Make

Each wakasa chopstick is a one-of-a-kind creation

On the table

Kyoto Lacquerware

Art Research Center, Ritsumeikan University

Wajima Lacquerware

Art Research Center, Ritsumeikan University

Kishu lacquerware

Kyoto Women's University, Lifestyle Design Laboratory

Yamanaka Lacquerware

Art Research Center, Ritsumeikan University

Kawatsura Sikki

Department of Industry and Labor Akita Prefectural Government

Shimadzu Satsuma Kiriko Cut Glass

Kyoto Women's University, Lifestyle Design Laboratory

Kyoto Ware

Art Research Center, Ritsumeikan University

Mashiko Ware

Art Research Center, Ritsumeikan University

Kutani Ware

Art Research Center, Ritsumeikan University

Kyō Satsuma Ware

Art Research Center, Ritsumeikan University