Meshiagare! Flavors of Japan

Explore the first installment in an adventure through Japan's unique food culture

In collaboration with Japan's Ministry of Agriculture, Forestry, and Fisheries

Ministry of Agriculture, Forestry and Fisheries
and 19 more collections

Every recipe has a history

Know your basics

Decoding iconic dishes

Pick up your chopsticks

How sushi rolled

The origin story of an iconic dish

Eat like the ancestors

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

When food meets manga

Laying the table

It's not just what you eat, it's how you eat it

Discover more about the history and culture of Japanese food

The traditions and their evolution

What makes Japanese food so unique?

How Japan discovered a new taste

In 1908, Japanese chemist Kikunae Ikeda discovered that there was a fifth taste called umami

The art of Japanese tea

Even tea is umami...

For goodness saké

Sip on the story of how Japanese rice wine is made

Just desserts

Mouth-watering Japanese sweets

The methods behind the meals

The intricate steps in Japanese cooking - try them if you dare

How to build a bento

Opening a lunchbox has never been so satisfying

Discover more about the unique taste of Japanese dishes

The unique flavors of sushi, bento, udon and more

The geography of ingredients

How Japan's varied geography leads to a range of flavors

So long and thanks for all the fish

The story of Tsukiji fish market's move to Toyosu

Why fresh is best

How fresh river water leads to high quality cuisine

How food creates connections

Highlights of Hiroshima

Discover the delicacies of the prefecture

The art of agriculture

Meet the farmers doing things differently

Discover more about the ingredients at the heart of Japanese cuisine

The building blocks of Japanese food and where they come from

Because there's more to food than eating

Explore the culture and history in every meal

Hungry for more?

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