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The Taste
The unique flavours of sushi, bento, udon and more
What makes Japanese food so unique?
How Japan discovered a new taste
The back story
What is Umami?
The fifth taste that adds maximum flavour
Round the world
Umami Culture in the World
The history of seasoning
Deceptively simple
The Invisible Ingredient You'll Find Everywhere
Dashi and umami in Japanese food
Secrets uncovered
How to Make Dashi
The secret to that umami flavour
The way Japanese food rolls
A closer look at Japan's most iconic dish
The history
Before There Was Sushi, There Was Narezushi
The evolution of sushi
How to
The Quintessential Recipes of Wakasa
Recipe for ball-shaped mackerel pressed, heshiko and sea bream sushi
The art
Edomae Sushi
The innovations behind the taste experience
What is a stomach broom?
Discover a well-known Japanese ingredient with surprising benefits
A potato with a difference
Traditional Handmade Konjac
Meet an expert konjac maker
A lunchbox that looks too good to eat
Open up the world of bento
Pretty presentation
Bento
What's in the box?
The craftmanship
Making Traditional Mage Wappe Bento Boxes
Plus see a lunchbox excavated from 1000-year-old ruins
What is Bento?
The art of food in a small box
Shokado Bento
Based on a traditional Japanese multi-course dinner
Shidashi
Colorfully arranged side dishes
Uni (Sea Urchin) Bento
The speciality of Kuji station
Noodles that stomp on the competition
Learn about Japan's favourite noodle
The history
The Sanuki Udon Story
The history of eating noodles at Kotohira shrine
The recipe
How to Make Sanuki Udon
Three ingredients and some footwork
O Broth Where Art Thou
Los orígenes del ramen
The Roots of Ramen
Each region in Japan has its own local ramen that reflects the climate, environment, and cuisine of the area
For goodness saké
A taste of how Japanese rice wine is made
Sasaki Sake Brewery
A Sake Brewery Preserving Kyoto’s Tradition
Inherited ways, traditional flavours, and excellent natural water
Matsui Sake Brewery
The Oldest Sake Brewery in Kyoto
Where tradition meets innovation
Nuttari District
There's Something Brewing
The art of old fashioned fermenting
The shop that pickles melons for two years
Tsukemonojo Honcho
What a Pickle
Learn about the process of fermenting food with a sake by-product
Brew love
The art of Japanese tea
New ideas
Turning Tea Practises Upside Down
A visit to a very unusual tea plantation
How to
The Guide to the Perfect Brew
Infuse your mind with Uji-cha
The history
The 800 Year History of Yamashiro Tea
The prefecture leading the way in Japanese tea drinking culture
Do you like your tea thin or thick?
Koicha (thick tea)
Inside a traditional Japanese tea ceremony
Usucha (thin tea)
Inside a traditional Japanese tea ceremony
Just desserts
Mouth-watering Japanese sweets
A guide
What are Wagashi?
The evolution of Japan's sweet tooth
Flavoured dumplings
The Traditional Sweets of Niigata
A visit to a sasadango factory
The art
A Small Tasty World of Spring
How cherry blossoms are expressed in the world of Japanese confectioneries
The Taste
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The Culture
The traditions and their evolution
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The Ingredients
The building blocks of Japanese food and where they come from
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