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

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

Yatsushiro Ware / Kōda Ware

Kyoto Women's University, Lifestyle Design Laboratory

Explore other beautiful Japanese dinnerware, and more

A showcase of Japanese crafts and traditions, and the untold stories behind them

View

What's next?

Space snacks

What will we eat when we live in space?

The next frontier of food

Japanese influence goes international

Surprising links

The Culinary Parallels Between Spain and Japan

Chef Yoshihiro Narisawa on why Spain reminds him of home

Cultural exchange

A Surprising Link between Tsuruoka and the Basque Country in Spain

It all started when three chefs from Tsuruoka were invited to Bilbao, Spain.

The Culture

Meet the farmers and creators putting food on the table

The unique flavours of sushi, bento, udon and more

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