A complete guide to onigiri, Japan's rice ball: the sankaku, tawara and round shapes, classic fillings like umeboshi and salted salmon, the salted-hands technique, the nori wrapper, and how onigiri differs from sushi.
A complete guide to Japanese street food: yatai stalls, matsuri festival lanes, takoyaki, okonomiyaki, yakisoba, taiyaki, dango, kakigori, yakitori, and the etiquette of eating standing up.
A complete guide to the traditional Japanese breakfast, asagohan: steamed rice, miso soup, grilled fish, tamagoyaki, pickles, natto, and nori, plus how modern households really eat.
Kyoto curry udon stands apart from every other version in Japan: a light, dashi-forward ankake broth thickened with kuzu that clings to every noodle.
Omakase means leaving the menu to the chef. A guide to how Japan's chef's-choice dining works, how a meal flows, what it costs, and the etiquette of the sushi counter.
A practical guide to the sweets, savories, and drinks Japan eats under the cherry blossoms, with notes on what belongs in a real hanami bento and why the tradition exists at all.
A wave of Tohoku University research has singled out the 1975-style Japanese diet, not the 1960s or 1990s version, as the healthiest. Here is what the studies actually found and what the plate looks like.
