230 articles· Page 19 of 20
Soy sauce often contains wheat, so gluten-free eating in Japan needs planning. Labelling has improved, and convenience stores can help if you read Japanese.
A guide to seeing wagyu cattle and tasting regional beef at source, with farm and farmhouse experiences in Mie and Hyogo and notes on top brands.
A guide to sake brewery museums in Nada, Kobe, Fushimi, Kyoto and Niigata, covering admission, tastings, access and opening hours.
A guide to Tokyo food tours, from Tsukiji and Toyosu market mornings to Shinjuku izakaya crawls, with prices, access and booking details.
A guide to traditional Japanese sweets, from daifuku and nerikiri to regional specialities and notable shops in Kyoto, Uji, Tokyo and beyond.
Japan's sake industry is evolving, with new-wave brewers experimenting with rice, yeast and ageing. Visitors can find tasting rooms, brewery tours and bars.
Tokyo's morning food culture ranges from kissaten morning sets and traditional hotel or ryokan breakfasts to bakery pastries near stations.
A comparison of food at Japan's three major convenience store chains, covering onigiri, sweets, fried chicken, collaborations and practical eating tips.
A guide to Japanese street food, from Osaka takoyaki and okonomiyaki to festival snacks such as taiyaki, yakisoba and karaage, plus etiquette and cash tips.
Green tea varieties differ in growing and processing, shaping colour, flavour, brewing: matcha is whisked, sencha steamed, hojicha roasted, gyokuro shade-grown
Distillery tours, museum bars and specialist Tokyo bars offer ways to taste Japanese whisky, though aged bottles are scarce and costly.
A guide to izakaya dining in Japan: shared plates such as edamame, karaage, yakitori and gyoza, plus drinks, all-you-can-drink plans and etiquette.
Monthly stories, hidden gems, and exclusive deals — straight to your inbox.
