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  11. <title>Food in Japan</title>
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  14. <description>About Japanese Food &#38; Traditional Foods of Japan</description>
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  30. <item>
  31. <title>Keno jiru (けの汁) </title>
  32. <link>https://www.foodinjapan.org/tohoku/akita-en/keno-jiru/</link>
  33. <comments>https://www.foodinjapan.org/tohoku/akita-en/keno-jiru/#respond</comments>
  35. <dc:creator><![CDATA[Krisha]]></dc:creator>
  36. <pubDate>Sun, 31 Aug 2025 12:07:30 +0000</pubDate>
  37. <category><![CDATA[Akita]]></category>
  38. <category><![CDATA[Tohoku]]></category>
  39. <category><![CDATA[food in akita]]></category>
  40. <category><![CDATA[Japanese food]]></category>
  41. <category><![CDATA[jiru]]></category>
  42. <category><![CDATA[keno jiru]]></category>
  43. <category><![CDATA[Local food in Japan]]></category>
  44. <category><![CDATA[regionalfoodjapan]]></category>
  45. <category><![CDATA[Traditional Food in Japan]]></category>
  46. <category><![CDATA[けの汁]]></category>
  47. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28107</guid>
  48.  
  49. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/download.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='567'%20viewBox='0%200%20850%20567'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/download.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  50. <p>Keno Jiru is a warm and healthy soup that people in northern Japan, especially in the Tsugaru area of Aomori Prefecture, have loved for hundreds of years. Families in this snowy region cook this dish to stay nourished and comforted during the cold winter months. In this article, we’ll explore what Keno Jiru is, how [&#8230;]</p>
  51. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/keno-jiru/">Keno jiru (けの汁) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  52. ]]></description>
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  54. <p>Keno Jiru is a warm and healthy soup that people in northern Japan, especially in the Tsugaru area of Aomori Prefecture, have loved for hundreds of years. Families in this snowy region cook this dish to stay nourished and comforted during the cold winter months. In this article, we’ll explore what Keno Jiru is, how it began, and why it’s still an important part of Japanese food culture today.</p>
  55.  
  56.  
  57.  
  58. <h2 class="wp-block-heading">What Makes Keno Jiru Special?</h2>
  59.  
  60.  
  61.  
  62. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aomori_39_1.jpg" alt="Keno soup" class="wp-image-28174"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aomori_39_1.jpg" alt="Keno soup" class="lazyload wp-image-28174"/></figure>
  63.  
  64.  
  65.  
  66. <p>People make Keno Jiru by chopping many types of vegetables and wild plants into tiny pieces and cooking them in a flavorful broth. Common ingredients include daikon radish, carrots, burdock root, and wild mountain plants such as bracken and butterbur. They also add freeze-dried tofu, soybeans, and sometimes other beans. The broth usually comes from dashi (a stock made from seaweed or fish), and many cooks season it with miso paste, giving the soup a rich, earthy flavor.</p>
  67.  
  68.  
  69.  
  70. <p>The name &#8220;Keno Jiru&#8221; comes from the local Tsugaru dialect. In this dialect, people say &#8220;ke&#8221; instead of &#8220;kayu,&#8221; which means porridge. “Jiru” means soup. So the full name roughly means “porridge soup.” Long ago, people poured this soup over rice porridge to make a simple but filling meal.</p>
  71.  
  72.  
  73.  
  74. <p>Some areas, like parts of nearby Akita Prefecture, have their own twist on the soup. For example, in Akita, people might add “yakizunda,” which is grilled mashed green soybeans, to give the soup a smoky, nutty flavor.</p>
  75.  
  76.  
  77.  
  78. <h2 class="wp-block-heading">The Story Behind the Soup</h2>
  79.  
  80.  
  81.  
  82. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="425" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/家庭で作った、けの汁.jpg" alt="Keno jiru soup" class="wp-image-28173"/></noscript><img decoding="async" width="640" height="425" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='425'%20viewBox='0%200%20640%20425'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/家庭で作った、けの汁.jpg" alt="Keno jiru soup" class="lazyload wp-image-28173"/></figure>
  83.  
  84.  
  85.  
  86. <p>The story of Keno Jiru goes back about 400 years. One popular theory says that warriors first made this soup during a winter battle near the New Year, when they had to use whatever food they had on hand. According to this tale, the soldiers gathered vegetables like carrots, burdock, and radish, chopped them up, and cooked them in a large pot to keep warm and full during the siege.</p>
  87.  
  88.  
  89.  
  90. <p>Later, people in the Tsugaru region began to prepare Keno Jiru every year during the “Little New Year,” which starts around January 15 or 16 based on the lunar calendar. During the main New Year celebrations, women often worked hard cooking and cleaning. But during the Little New Year, they took a break. To make that possible, families cooked big pots of Keno Jiru in advance. The soup could be stored and reheated for several days, and its flavor often improved the longer it sat.</p>
  91.  
  92.  
  93.  
  94. <p class="is-style-icon_book">Reference: <a href="https://www.zengakuei.or.jp/kyodosyoku/pref/aomori_1.html">Japanese Association for Dietetic Research and Education</a></p>
  95.  
  96.  
  97.  
  98. <h2 class="wp-block-heading">Why Keno Jiru Still Matters</h2>
  99.  
  100.  
  101.  
  102. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aomori_39_2.jpg" alt="Keno jiru" class="wp-image-28175"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aomori_39_2.jpg" alt="Keno jiru" class="lazyload wp-image-28175"/></figure>
  103.  
  104.  
  105.  
  106. <p>Keno Jiru is more than a bowl of soup. It’s a part of northern Japan’s history and way of life. The people who created it used the plants and vegetables around them, made the most of what they had, and passed down the recipe through generations. Even now, families in Aomori and nearby regions still cook this dish in winter. Some cook it for the New Year, while others make it just to enjoy its warm, rich taste.</p>
  107.  
  108.  
  109.  
  110. <p class="has-border -border04 is-style-bg_stripe">If you enjoy soups packed with vegetables, Keno Jiru is worth trying. It&#8217;s full of flavor, history, and heart. And if you’re curious about other regional Japanese soups, you might also want to taste <a href="https://www.foodinjapan.org/tag/ozoni/">Ozoni</a>, <a href="https://www.foodinjapan.org/tohoku/yamagata/imoni/">Imoni</a>, or Kenchin Jiru—each with its own special story and ingredients.</p>
  111.  
  112.  
  113.  
  114. <div class="swell-block-accordion">
  115. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  116. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  117. <div class="swell-block-faq__item"><dt class="faq_q">What is Keno-jiru?</dt><dd class="faq_a">
  118. <p>Keno-jiru is a traditional vegetable soup from Akita, made with finely chopped root vegetables, wild plants, tofu, and miso-based broth.</p>
  119. </dd></div>
  120.  
  121.  
  122.  
  123. <div class="swell-block-faq__item"><dt class="faq_q">Why is it called “Keno-jiru”?</dt><dd class="faq_a">
  124. <p>The name comes from the old Japanese word <em>“keno”</em> meaning “finely chopped.” All the ingredients are cut into small pieces before cooking.</p>
  125. </dd></div>
  126.  
  127.  
  128.  
  129. <div class="swell-block-faq__item"><dt class="faq_q">When is Keno-jiru usually eaten?</dt><dd class="faq_a">
  130. <p>It’s a winter comfort food, often served during New Year’s and at family gatherings in Akita.</p>
  131. </dd></div>
  132.  
  133.  
  134.  
  135. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  136. <p>It has a hearty, earthy flavor from root vegetables and a rich umami taste from the miso broth.</p>
  137. </dd></div>
  138.  
  139.  
  140.  
  141. <div class="swell-block-faq__item"><dt class="faq_q">Is it healthy?</dt><dd class="faq_a">
  142. <p>Yes, it’s very nutritious—packed with seasonal vegetables, fiber, and plant-based protein.</p>
  143. </dd></div>
  144.  
  145.  
  146.  
  147. <div class="swell-block-faq__item"><dt class="faq_q">Can vegetarians or vegans eat it?</dt><dd class="faq_a">
  148. <p>Yes, if made with only vegetables and tofu. However, some recipes use fish-based broth (dashi), so check before ordering.</p>
  149. </dd></div>
  150.  
  151.  
  152.  
  153. <div class="swell-block-faq__item"><dt class="faq_q">Where can I try Keno-jiru in Akita?</dt><dd class="faq_a">
  154. <p>It’s often served in local restaurants, ryokan (Japanese inns), and during winter food festivals in Akita.</p>
  155. </dd></div>
  156. </dl>
  157. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Keno-jiru?","acceptedAnswer":{"@type":"Answer","text":"<p>Keno-jiru is a traditional vegetable soup from Akita, made with finely chopped root vegetables, wild plants, tofu, and miso-based broth.<\/p>"}},{"@type":"Question","name":"Why is it called “Keno-jiru”?","acceptedAnswer":{"@type":"Answer","text":"<p>The name comes from the old Japanese word <em>“keno”<\/em> meaning “finely chopped.” All the ingredients are cut into small pieces before cooking.<\/p>"}},{"@type":"Question","name":"When is Keno-jiru usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s a winter comfort food, often served during New Year’s and at family gatherings in Akita.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a hearty, earthy flavor from root vegetables and a rich umami taste from the miso broth.<\/p>"}},{"@type":"Question","name":"Is it healthy?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, it’s very nutritious—packed with seasonal vegetables, fiber, and plant-based protein.<\/p>"}},{"@type":"Question","name":"Can vegetarians or vegans eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, if made with only vegetables and tofu. However, some recipes use fish-based broth (dashi), so check before ordering.<\/p>"}},{"@type":"Question","name":"Where can I try Keno-jiru in Akita?","acceptedAnswer":{"@type":"Answer","text":"<p>It’s often served in local restaurants, ryokan (Japanese inns), and during winter food festivals in Akita.<\/p>"}}]}</script>
  158. </div></details>
  159. </div>
  160. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/keno-jiru/">Keno jiru (けの汁) </a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  161. ]]></content:encoded>
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  164. <slash:comments>0</slash:comments>
  167. </item>
  168. <item>
  169. <title>Aramasa (新政)</title>
  170. <link>https://www.foodinjapan.org/tohoku/akita-en/aramasa/</link>
  171. <comments>https://www.foodinjapan.org/tohoku/akita-en/aramasa/#respond</comments>
  173. <dc:creator><![CDATA[Krisha]]></dc:creator>
  174. <pubDate>Fri, 29 Aug 2025 13:55:15 +0000</pubDate>
  175. <category><![CDATA[Akita]]></category>
  176. <category><![CDATA[Tohoku]]></category>
  177. <category><![CDATA[Alcohol in Japan]]></category>
  178. <category><![CDATA[alcoholic drinks]]></category>
  179. <category><![CDATA[aramasa]]></category>
  180. <category><![CDATA[drinks in Akita]]></category>
  181. <category><![CDATA[Japanese food]]></category>
  182. <category><![CDATA[Local food in Japan]]></category>
  183. <category><![CDATA[regionalfoodjapan]]></category>
  184. <category><![CDATA[Traditional Food in Japan]]></category>
  185. <category><![CDATA[新政]]></category>
  186. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28113</guid>
  187.  
  188. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0825新政.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0825新政.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  189. <p>Aramasa (新政) is a name that stands out in the world of Japanese sake. This article explores what sets Aramasa apart—from its rich past to its unique brewing methods. Let’s take a closer look at how this sake brand has won fans across Japan and beyond. What Makes Aramasa Special? Aramasa is a well-known sake [&#8230;]</p>
  190. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/aramasa/">Aramasa (新政)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  191. ]]></description>
  192. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0825新政.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0825新政.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  193. <p>Aramasa (新政) is a name that stands out in the world of Japanese sake. This article explores what sets Aramasa apart—from its rich past to its unique brewing methods. Let’s take a closer look at how this sake brand has won fans across Japan and beyond.</p>
  194.  
  195.  
  196.  
  197. <h2 class="wp-block-heading">What Makes Aramasa Special?</h2>
  198.  
  199.  
  200.  
  201. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/e384fb6e-4a51-448d-9f10-bc19bf24afb7.jpg" alt="Aramasa alcohol" class="wp-image-28167"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/e384fb6e-4a51-448d-9f10-bc19bf24afb7.jpg" alt="Aramasa alcohol" class="lazyload wp-image-28167"/></figure>
  202.  
  203.  
  204.  
  205. <p>Aramasa is a well-known sake brand from Akita Prefecture in northern Japan. The brewery, Aramasa Shuzo, started making sake in 1852 and has focused on mixing old methods with new ideas. They only use rice grown in Akita and follow traditional techniques to bring out the natural flavors of their sake.</p>
  206.  
  207.  
  208.  
  209. <p>One thing that makes Aramasa unique is their use of Association No. 6 yeast. This yeast, discovered at their own brewery, helps create fresh and fruity flavors. They also use the&nbsp;<em>kimoto</em>&nbsp;method—a traditional and natural way of making the yeast starter. This process adds more depth and umami to the sake and makes it smooth but complex. Aramasa sake often tastes clean, slightly acidic, and full of character, which appeals to both beginners and longtime sake fans.</p>
  210.  
  211.  
  212.  
  213. <h2 class="wp-block-heading">Why is Aramasa sake often difficult to find?</h2>
  214.  
  215.  
  216.  
  217. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/20250518-01.jpg" alt="aramasa rakuten" class="wp-image-28169"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/20250518-01.jpg" alt="aramasa rakuten" class="lazyload wp-image-28169"/></figure>
  218.  
  219.  
  220.  
  221. <p>Aramasa&#8217;s limited production, especially of its special and seasonal editions, combined with its high acclaim and unique characteristics, contributes to its significant demand and makes it a sought-after brand.</p>
  222.  
  223.  
  224.  
  225. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  226. <div class="wp-block-button has-custom-width wp-block-button__width-50 is-style-fill"><a class="wp-block-button__link has-swl-deep-01-background-color has-background wp-element-button" href="https://a.r10.to/hNyXxQ" target="_blank" rel="noreferrer noopener"><strong>Shop on Rakuten</strong><span data-icon="LsArrowCircleRight" data-id="15" style="--the-icon-svg: url(data:image/svg+xml;base64,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)" aria-hidden="true" class="swl-inline-icon"> </span></a></div>
  227. </div>
  228.  
  229.  
  230.  
  231. <h2 class="wp-block-heading">Recommended way to store and enjoy Aramasa sake</h2>
  232.  
  233.  
  234.  
  235. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="299" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/600x280_Cover_Page_Banner_6.jpg" alt="different aramasa" class="wp-image-28168"/></noscript><img decoding="async" width="640" height="299" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='299'%20viewBox='0%200%20640%20299'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/600x280_Cover_Page_Banner_6.jpg" alt="different aramasa" class="lazyload wp-image-28168"/></figure>
  236.  
  237.  
  238.  
  239. <p>It&#8217;s generally best to store Aramasa sake, particularly&nbsp;<em>nama-zake</em>(unpasteurized) and&nbsp;<em>muroka</em>&nbsp;(unfiltered) types, in refrigeration and consume it relatively soon after opening to preserve its freshness.</p>
  240.  
  241.  
  242.  
  243. <h2 class="wp-block-heading">A Deep History with a Modern Twist</h2>
  244.  
  245.  
  246.  
  247. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="616" height="753" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_3883-1-e1751862062819.jpg" alt="aramasa" class="wp-image-28267"/></noscript><img decoding="async" width="616" height="753" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='616'%20height='753'%20viewBox='0%200%20616%20753'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_3883-1-e1751862062819.jpg" alt="aramasa" class="lazyload wp-image-28267"/></figure>
  248.  
  249.  
  250.  
  251. <p>The story of Aramasa began in 1852 when Uhee Sato (later known as Sato Aramasa) founded the brewery. Back then, people called the sake “Uhee’s Sake.” The name “Aramasa” came later and was inspired by a government idea to “start fresh with good values,” which still shapes their work today.</p>
  252.  
  253.  
  254.  
  255. <p>In 1930, the brewery made a major breakthrough. They discovered Kyokai No. 6 yeast, often called “Aramasa yeast.” This yeast works well in cold climates and led to better fermentation, especially in northern Japan. Over time, it became one of the most important sake yeasts and still plays a big role in the industry today.</p>
  256.  
  257.  
  258.  
  259. <p>When Sato Yusuke took over the brewery in 2009, he made big changes. He decided to use only Akita-grown rice and only No. 6 yeast. He also shifted the brewery to focus on&nbsp;<em>junmai</em>&nbsp;sake (made with just rice and water) and committed fully to the&nbsp;<em>kimoto</em>&nbsp;method by 2015. Now, all Aramasa sake is “Kimoto Junmai,” which shows their deep respect for natural and traditional brewing without shortcuts or added ingredients.</p>
  260.  
  261.  
  262.  
  263. <p class="is-style-icon_book">Reference: <a href="http://www.aramasa.jp/around/">AramasaJP</a></p>
  264.  
  265.  
  266.  
  267. <h2 class="wp-block-heading" id="detailed-explanation-of-aramasa-sake-series-and-th">Detailed Explanation of Aramasa Sake Series and Their Varieties</h2>
  268.  
  269.  
  270.  
  271. <p>Below is a thorough, expert-level guide that explains the subtypes of Aramasa’s main sake series (No.6, Colors, Private Lab), including concepts, brewing distinctions, and taste profiles. Comparisons and specific flavor notes are provided for each.</p>
  272.  
  273.  
  274.  
  275. <h3 class="wp-block-heading" id="no6-series-the-flagship-unpasteurized-sake-nama">No.6 Series: The Flagship Unpasteurized Sake (Nama)</h3>
  276.  
  277.  
  278.  
  279. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="576" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aramasa-576x1024.jpg" alt="aramasa No.6 series" class="wp-image-29481" style="width:auto;height:800px"/></noscript><img decoding="async" width="576" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='576'%20height='1024'%20viewBox='0%200%20576%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aramasa-576x1024.jpg" alt="aramasa No.6 series" class="lazyload wp-image-29481" style="width:auto;height:800px"/></figure>
  280.  
  281.  
  282.  
  283. <p>The No.6 series embodies the heart of Aramasa, leveraging the pure power of Kyokai Yeast No.6. All are brewed using the kimoto method and present a fresh, slightly sparkling character. Three primary types are available:</p>
  284.  
  285.  
  286.  
  287. <figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th>Type</th><th>Rice Polishing Ratio</th><th>Alcohol (% ABV)</th><th>Character &amp; Taste Profile</th></tr></thead><tbody><tr><th>R-Type</th><td>Koji 50%, Kake 60%</td><td>13%</td><td>Entry-level: Light, juicy, lively micro-carbonation. Bright aromas of lemon and green apple, soft acidity, a touch of umami, and exceptional drinkability. The slight fizz and refreshing acidity make it accessible for beginners and wine lovers alike.</td></tr><tr><th>S-Type</th><td>Koji 50%, Kake 55%</td><td>~14%</td><td>Premium: Balanced, elegant, more complex than R-Type. Juicy muscat and citrus notes, with increased depth of acidity. Fine bubbles and a clean finish with greater sophistication. Pairs beautifully with light appetizers.</td></tr><tr><th>X-Type</th><td>Koji 40%, Kake 50%</td><td>14%-14.5%</td><td>Ultra-premium: Deep, rich, and most refined. Silky texture, layered sweetness and umami with exquisite acidity. Aromas of green apple, muscat, and even hints of pineapple or strawberry. Minimal bitterness, pristinely clean, and a gentle lingering finish thanks to higher rice polishing and sometimes wooden barrel fermentation. Intended for “savoring” at special moments.</td></tr></tbody></table></figure>
  288.  
  289.  
  290.  
  291. <p><strong>Comparison:</strong><br>R-Type is characterized by its approachability and vibrancy, while S-Type exemplifies elegant balance and complexity. X-Type, the pinnacle of the series, showcases a masterful harmony of fruit and acidity, culminating in a silky smoothness.<br>The fizz and acidity of the wine decrease progressively, while the complexity and polish of the wine increase.</p>
  292.  
  293.  
  294.  
  295. <h3 class="wp-block-heading" id="colors-series-terroir-driven-pasteurized-sake">Colors Series: Terroir-Driven Pasteurized Sake</h3>
  296.  
  297.  
  298.  
  299. <p>Each Colors sake is made with a different Akita rice type, yielding unique aromatics and mouthfeel. Pasteurized for stability, but still fresh and vibrant.</p>
  300.  
  301.  
  302.  
  303. <figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th>Name (Color)</th><th>Rice Variety</th><th>Taste Profile</th></tr></thead><tbody><tr><th>Ecru (生成)</th><td>Sake Komachi</td><td>Light, gently effervescent, sweet and sour aromatics with refreshing hydration. Clean and pure.</td></tr><tr><th>Lapis (瑠璃)</th><td>Miyamanishiki</td><td>Muscat-like fruitiness, elegant sweetness, refined structure and crisp finish.</td></tr><tr><th>Viridian (天鵞絨)</th><td>Misato Nishiki</td><td>Thickest and fullest, mild melon, sweet and sour aroma, moderate natural fizz, and long, lingering finish. White peach and floral notes, some cedar barrel aroma.</td></tr><tr><th>Cosmos (秋櫻)</th><td>Kairyo Shinko</td><td>Restrained aroma, subtle cherry-like sweetness and acidity, delicate and well-balanced.</td></tr><tr><th>Ash/Earth (水墨/産土)</th><td>Kamenoo and Akita rice</td><td>Soft, supple, with earthy notes, ripe apples, natural lactic acid bite, sometimes pear hints. More depth with age.</td></tr><tr><th>Tangerine (タンジェリン)</th><td>Akita rice</td><td>Green grape, crisp, juicy sweetness and acidity, refreshing and lively.</td></tr></tbody></table></figure>
  304.  
  305.  
  306.  
  307. <p><strong>Comparison:</strong><br>The color palette ranges from light and refreshing (Ecru) to full-bodied (Viridian) and earthy (Ash/Earth). Lapis and Cosmos provide delicate fruit and floral notes, while Tangerine is characterized by its bright and zesty aroma.</p>
  308.  
  309.  
  310.  
  311. <h3 class="wp-block-heading" id="private-lab-series-experimental-and-artistic-brews">Private Lab Series: Experimental and Artistic Brews</h3>
  312.  
  313.  
  314.  
  315. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="768" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_7553-1-768x1024.jpg" alt="aramasa amaneko" class="wp-image-29480" style="width:auto;height:800px"/></noscript><img decoding="async" width="768" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='768'%20height='1024'%20viewBox='0%200%20768%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_7553-1-768x1024.jpg" alt="aramasa amaneko" class="lazyload wp-image-29480" style="width:auto;height:800px"/></figure>
  316.  
  317.  
  318.  
  319. <p>Aramasa’s Private Lab is dedicated to pushing the boundaries of sake with non-traditional methods and broad flavor experimentation.</p>
  320.  
  321.  
  322.  
  323. <figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th>Name</th><th>Type/Concept</th><th>Taste Profile</th></tr></thead><tbody><tr><th>Hinotori (陽乃鳥)</th><td>Kijoshu (Noble Sake)</td><td>Deeply sweet and umami-laden, balanced with lively acidity. Notably rich with flavors akin to banana, apricot, lemon peel, and rice. Especially reminiscent of sweet white wines, but with more acidity and complexity.</td></tr><tr><th>Amaneko (亜麻猫)</th><td>White Koji Junmai</td><td>Exceptionally juicy and tangy, with pronounced citrusy acidity (thanks to white koji, uncommon in sake). Fruit-driven, almost wine-like, refreshing with lively sourness.</td></tr><tr><th>Amagaeru (天蛙)</th><td>Low-alcohol Sparkling</td><td>Under 10% ABV, delicately effervescent and slightly cloudy (nigori). Sweet and tart, reminiscent of yogurt soda, very light and refreshing. The most approachable for beginners due to its gentle character.</td></tr></tbody></table></figure>
  324.  
  325.  
  326.  
  327. <p><strong>Comparison:</strong><br>Hinotori is characterized by its sweetness and complexity, while Amaneko is noted for its tartness and freshness, which makes it well-suited to complement fatty or meat dishes. Amagaeru is characterized by its light, fizzy texture, accompanied by a subtle sweetness and sourness.</p>
  328.  
  329.  
  330.  
  331. <h3 class="wp-block-heading" id="summary-table-of-varieties--tasting-notes">Summary Table of Varieties &amp; Tasting Notes</h3>
  332.  
  333.  
  334.  
  335. <figure class="wp-block-table"><table class="has-fixed-layout"><thead><tr><th>Series</th><th>Type</th><th>Concept/Method</th><th>Taste Profile</th></tr></thead><tbody><tr><th>No.6</th><th>R-Type</th><td>Entry-level, Kimoto</td><td>Lemon/apple, light fizz, soft acid, gentle sweetness</td></tr><tr><th>No.6</th><th>S-Type</th><td>Balanced, Kimoto</td><td>Muscat/citrus, deeper acidity, elegant bubbles</td></tr><tr><th>No.6</th><th>X-Type</th><td>Flagship, Kimoto, Daiginjo</td><td>Rich fruit, silky, most refined, layered umami/fruit</td></tr><tr><th>Colors</th><th>Ecru</th><td>Sake Komachi, pure rice</td><td>Light, fresh, sweet/sour aroma, hydration</td></tr><tr><th>Colors</th><th>Lapis</th><td>Miyamanishiki</td><td>Muscat fruit, crisp, floral, elegant</td></tr><tr><th>Colors</th><th>Viridian</th><td>Misato Nishiki</td><td>Melon/peach, thick, lingering, woody, earthy</td></tr><tr><th>Colors</th><th>Cosmos</th><td>Kairyo Shinko</td><td>Cherry blossom, subtle, gentle</td></tr><tr><th>Colors</th><th>Ash/Earth</th><td>Kamenoo</td><td>Earthy, ripe apple, soft acid, depth</td></tr><tr><th>Colors</th><th>Tangerine</th><td>Akita rice</td><td>Green grape, refreshing, lively acidity</td></tr><tr><th>Private Lab</th><th>Hinotori</th><td>Kijoshu, Sake-washing</td><td>Intensely sweet, banana/apricot, rice, complex acid</td></tr><tr><th>Private Lab</th><th>Amaneko</th><td>White Koji Junmai</td><td>Sharp citrus, juicy, tangy, fruit-driven</td></tr><tr><th>Private Lab</th><th>Amagaeru</th><td>Sparkling, Low-alcohol</td><td>Fizzy, yogurt soda, sweet-tart, approachable</td></tr></tbody></table></figure>
  336.  
  337.  
  338.  
  339. <hr class="wp-block-separator has-alpha-channel-opacity"/>
  340.  
  341.  
  342.  
  343. <h2 class="wp-block-heading" id="serving-suggestions">Serving Suggestions</h2>
  344.  
  345.  
  346.  
  347. <ul class="wp-block-list">
  348. <li><strong>No.6</strong>: Chill well (8-12°C), serve in wine glass. Matches fresh seafood or light appetizers.</li>
  349.  
  350.  
  351.  
  352. <li><strong>Colors</strong>: Versatile with Japanese cuisine; Cosmos and Ecru suit vegetables and lighter fare.</li>
  353.  
  354.  
  355.  
  356. <li><strong>Private Lab</strong>: Hinotori pairs with rich foods and desserts; Amaneko with meat and fried dishes; Amagaeru as an aperitif or thirst-quencher before meals.</li>
  357. </ul>
  358.  
  359.  
  360.  
  361. <p>Aramasa’s varied portfolio enables both casual enjoyment and deep, connoisseur experiences, showcasing the possibilities and artistry in sake brewing.<a rel="noreferrer noopener" target="_blank" href="http://darimukuri.com/?p=1744"></a><a rel="noreferrer noopener" target="_blank" href="http://darimukuri.com/?p=1744"></a></p>
  362.  
  363.  
  364.  
  365. <h2 class="wp-block-heading">Final Thoughts</h2>
  366.  
  367.  
  368.  
  369. <p>Aramasa combines the old and the new in a way that few sake makers do. With roots that go back over 170 years and a clear vision for the future, they continue to create sake that surprises and delights. If you enjoy bold, well-crafted drinks, Aramasa is definitely worth trying. You can consider trying out other <a href="https://www.foodinjapan.org/tag/alcoholic-drinks/">Japanese alcoholic drinks</a>.</p>
  370. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/aramasa/">Aramasa (新政)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  371. ]]></content:encoded>
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  374. <slash:comments>0</slash:comments>
  377. </item>
  378. <item>
  379. <title>2025 Autumn Japan Food Travel Guide &#8211; The Best Season for Seasonal Japanese Dishes, Scenic Views, and Unique Culinary Experiences</title>
  380. <link>https://www.foodinjapan.org/article/2025-japanese-autumn-foods-travel-guide/</link>
  381. <comments>https://www.foodinjapan.org/article/2025-japanese-autumn-foods-travel-guide/#respond</comments>
  383. <dc:creator><![CDATA[ryo]]></dc:creator>
  384. <pubDate>Wed, 27 Aug 2025 14:26:50 +0000</pubDate>
  385. <category><![CDATA[Article]]></category>
  386. <category><![CDATA[Autumn food in Japan]]></category>
  387. <category><![CDATA[japanese autumn foods]]></category>
  388. <category><![CDATA[Seasonal Japanese dishes]]></category>
  389. <guid isPermaLink="false">https://www.foodinjapan.org/?p=29362</guid>
  390.  
  391. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/2025-AUTUMN-JAPAN-Food-travel-guide-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/2025-AUTUMN-JAPAN-Food-travel-guide-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  392. <p>Introduction Autumn 2025 brings a vibrant palette of colors and abundant harvests across Japan. As the air turns crisp and landscapes transform with brilliant foliage, Japanese autumn foods emerge as the season&#8217;s greatest treasure. From fatty Pacific saury (sanma) and freshly harvested rice to aromatic matsutake mushrooms and sweet chestnuts, every region celebrates its bounty [&#8230;]</p>
  393. <p>The post <a href="https://www.foodinjapan.org/article/2025-japanese-autumn-foods-travel-guide/">2025 Autumn Japan Food Travel Guide &#8211; The Best Season for Seasonal Japanese Dishes, Scenic Views, and Unique Culinary Experiences</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  394. ]]></description>
  395. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/2025-AUTUMN-JAPAN-Food-travel-guide-1024x683.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/2025-AUTUMN-JAPAN-Food-travel-guide-1024x683.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  396. <h2 class="wp-block-heading">Introduction</h2>
  397.  
  398.  
  399.  
  400. <p>Autumn 2025 brings a vibrant palette of colors and abundant harvests across Japan. As the air turns crisp and landscapes transform with brilliant foliage, Japanese autumn foods emerge as the season&#8217;s greatest treasure. From fatty Pacific saury (sanma) and freshly harvested rice to aromatic matsutake mushrooms and sweet chestnuts, every region celebrates its bounty through distinctive Japanese autumn foods that reflect local traditions and seasonal ingredients. The best way to enjoy Japan at this time is to &#8220;travel and eat&#8221;—exploring regionally distinct flavors and culinary events centered around Japanese autumn foods that make autumn extraordinary for food lovers seeking authentic seasonal experiences.<a href="https://www.foodinjapan.org/article/autumn-eats-must-try-food-in-autumn-in-japan/" target="_blank" rel="noreferrer noopener"></a></p>
  401.  
  402.  
  403.  
  404. <h2 class="wp-block-heading">Why Autumn Is the Season for Seasonal Japanese Dishes</h2>
  405.  
  406.  
  407.  
  408. <p>Autumn is a special season in Japanese food culture. It’s called the “shokuyoku no aki” or “season of appetite” because everything—rice, vegetables, fruits, seafood—is at its best. Not only do the ingredients reach peak flavor, but the country is alive with&nbsp;harvest festivals, food fairs, fruit picking, and fresh markets. For those eager to experience seasonal Japanese dishes, traveling at this time lets you savor true regional specialties at their source.<a href="https://www.foodinjapan.org/tag/autumn-food-in-japan/" target="_blank" rel="noreferrer noopener"></a></p>
  409.  
  410.  
  411.  
  412. <h2 class="wp-block-heading">Region-by-Region: 2025 Japanese Autumn Foods Travel Itinerary</h2>
  413.  
  414.  
  415.  
  416. <h3 class="wp-block-heading">Hokkaido</h3>
  417.  
  418.  
  419.  
  420. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="855" height="505" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-3.png" alt="sapporo autumn fest" class="wp-image-29367" style="width:800px"/></noscript><img decoding="async" width="855" height="505" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='855'%20height='505'%20viewBox='0%200%20855%20505'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-3.png" alt="sapporo autumn fest" class="lazyload wp-image-29367" style="width:800px"/></figure>
  421.  
  422.  
  423.  
  424. <ul class="wp-block-list">
  425. <li>Savor salmon roe bowls, fatty sanma, and Hokkaido scallops at port towns and markets.</li>
  426.  
  427.  
  428.  
  429. <li><a href="https://www.sapporo.travel/autumnfest/" target="_blank" rel="noreferrer noopener">The Sapporo Autumn Fest</a> (Sep 12–Oct 4) brings together local specialties—perfect for sampling authentic Hokkaido cuisine. (<span data-icon="LsFile" data-id="123" style="--the-icon-svg: url(data:image/svg+xml;base64,PHN2ZyBoZWlnaHQ9IjFlbSIgd2lkdGg9IjFlbSIgeG1sbnM9Imh0dHA6Ly93d3cudzMub3JnLzIwMDAvc3ZnIiBhcmlhLWhpZGRlbj0idHJ1ZSIgdmlld0JveD0iMCAwIDQ4IDQ4Ij48cGF0aCBkPSJtNDEuNSAxMS43LTguMi04LjJjLS45LTEtMi4yLTEuNS0zLjUtMS41SDEwQzcuMiAyIDUgNC4yIDUgN3YzNGMwIDIuOCAyLjIgNSA1IDVoMjhjMi44IDAgNS0yLjIgNS01VjE1LjJjMC0xLjMtLjUtMi41LTEuNS0zLjV6TTMxIDYuOGw3LjIgNy4ySDMyYy0uNiAwLTEtLjQtMS0xVjYuOHpNMzggNDJIMTBjLS42IDAtMS0uNC0xLTFWN2MwLS42LjQtMSAxLTFoMTd2N2MwIDIuOCAyLjIgNSA1IDVoN3YyM2MwIC42LS40IDEtMSAxeiI+PC9wYXRoPjwvc3ZnPg==)" aria-hidden="true" class="swl-inline-icon"> </span><a href="https://www.sapporo.travel/autumnfest/data/uploads/%E3%80%90%E3%82%A6%E3%82%A7%E3%83%96%E3%82%B5%E3%82%A4%E3%83%88%E6%8E%B2%E8%BC%89%E3%80%91%E3%80%8C2025%E3%81%95%E3%81%A3%E3%81%BD%E3%82%8D%E3%82%AA%E3%83%BC%E3%82%BF%E3%83%A0%E3%83%95%E3%82%A7%E3%82%B9%E3%83%88%E3%80%8D%E9%96%8B%E5%82%AC%E3%81%AB%E3%81%A4%E3%81%84%E3%81%A6.pdf" target="_blank" rel="noreferrer noopener nofollow">Detail of the Fest</a>)</li>
  430.  
  431.  
  432.  
  433. <li>Warm up at hot springs and enjoy breakfast feasts showcasing freshly caught seafood.</li>
  434. </ul>
  435.  
  436.  
  437.  
  438. <h3 class="wp-block-heading">Tohoku</h3>
  439.  
  440.  
  441.  
  442. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="523" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-4-1024x523.png" alt="tohoku imoni" class="wp-image-29368" style="width:800px"/></noscript><img decoding="async" width="1024" height="523" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='523'%20viewBox='0%200%201024%20523'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-4-1024x523.png" alt="tohoku imoni" class="lazyload wp-image-29368" style="width:800px"/></figure>
  443.  
  444.  
  445.  
  446. <ul class="wp-block-list">
  447. <li>Experience <a href="https://imoni-fes.jp/" target="_blank" rel="noreferrer noopener">Yamagata’s famous imoni</a> (taro and beef stew) and <a href="https://www.foodinjapan.org/tohoku/kiritanpo/">Akita’s kiritanpo</a> (rice hotpot), plus autumn skipjack, apples, persimmons, and grapes.</li>
  448.  
  449.  
  450.  
  451. <li>Join “Japan’s Biggest Imoni Festival” for the classic autumn stew cooked in giant pots.</li>
  452.  
  453.  
  454.  
  455. <li>Go fruit picking for apples and persimmons.</li>
  456. </ul>
  457.  
  458.  
  459.  
  460. <h3 class="wp-block-heading">Kanto / Koshinetsu / Hokuriku</h3>
  461.  
  462.  
  463.  
  464. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="900" height="507" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-5.png" alt="meguro sanma matsuri " class="wp-image-29369" style="width:800px"/></noscript><img decoding="async" width="900" height="507" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='507'%20viewBox='0%200%20900%20507'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-5.png" alt="meguro sanma matsuri " class="lazyload wp-image-29369" style="width:800px"/></figure>
  465.  
  466.  
  467.  
  468. <ul class="wp-block-list">
  469. <li>Take in the autumn leaves at Nikko or Mt. Takao while enjoying new soba noodles, tempura with wild mushrooms, and grilled sanma set meals.</li>
  470.  
  471.  
  472.  
  473. <li>Sample Shinshu matsutake rice and Niigata’s fresh koshihikari rice; visit wineries in Yamanashi and Nagano for grape harvesting tours.</li>
  474.  
  475.  
  476.  
  477. <li><a href="https://www.city.meguro.tokyo.jp/bunka/bunkasports/kankou/kuminmatsuri47.html" target="_blank" rel="noreferrer noopener">Meguro Sanma Matsuri (Meguro Pacific Saury Festival)</a>&nbsp;(October 12, 2025) — Held in Tokyo’s Meguro district, this annual festival is famous for free charcoal-grilled Pacific saury, food stalls, and lively performances. The event is centered at Tando Hiroba Park and Meguro Civic Center, attracting both locals and visitors for a taste of iconic Seasonal Japanese dishes.</li>
  478. </ul>
  479.  
  480.  
  481.  
  482. <h3 class="wp-block-heading">Tokai</h3>
  483.  
  484.  
  485.  
  486. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="680" height="436" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-6.png" alt="Tokai Autumn Festival" class="wp-image-29371" style="width:800px"/></noscript><img decoding="async" width="680" height="436" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='680'%20height='436'%20viewBox='0%200%20680%20436'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-6.png" alt="Tokai Autumn Festival" class="lazyload wp-image-29371" style="width:800px"/></figure>
  487.  
  488.  
  489.  
  490. <ul class="wp-block-list">
  491. <li>Try new soba, grilled ayu (sweetfish), chestnut rice, and wild mushroom dishes in scenic areas like Korankei or Shuzenji.</li>
  492.  
  493.  
  494.  
  495. <li>Visit oyster huts in Ise-Shima and enjoy local fruits: mandarins, apples, and chestnuts.</li>
  496.  
  497.  
  498.  
  499. <li>Various food festivals are held throughout Tokai. Notable is the &#8220;<a href="https://www.tokaikanko.com/event/aki_matsuri/" target="_blank" rel="noreferrer noopener">Tokai Autumn Festival</a>&#8221; in Aichi (Nov 1–2, 2025) at Genpaku Park and city venues, where you can enjoy local produce, cultural performances, and Seasonal Japanese dishes in a lively community setting.</li>
  500. </ul>
  501.  
  502.  
  503.  
  504. <h3 class="wp-block-heading">Kansai</h3>
  505.  
  506.  
  507.  
  508. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="576" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-10-1024x576.png" alt="Osaka Gourmet EXPO 2025" class="wp-image-29375" style="width:800px"/></noscript><img decoding="async" width="1024" height="576" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='576'%20viewBox='0%200%201024%20576'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-10-1024x576.png" alt="Osaka Gourmet EXPO 2025" class="lazyload wp-image-29375" style="width:800px"/></figure>
  509.  
  510.  
  511.  
  512. <ul class="wp-block-list">
  513. <li>Relish Kyoto’s matsutake-centric menus, black soybeans, and chestnut sweets in refined multi-course meals.</li>
  514.  
  515.  
  516.  
  517. <li>Sample sanma sushi in Wakayama and dine in classic Kyoto restaurants offering seasonal delicacies.</li>
  518.  
  519.  
  520.  
  521. <li>&nbsp;&#8220;<a href="https://osaka-gourmet-expo-com-e.athp.transer.com/" target="_blank" rel="noreferrer noopener">Osaka Gourmet EXPO 2025</a>&#8221; (April 12–October 13, 2025; Osaka Castle Park) — This major gourmet event features a wide range of food booths, local specialties, and entertainment. It&#8217;s a great chance to enjoy Seasonal Japanese dishes and regional flavors all in one place.</li>
  522. </ul>
  523.  
  524.  
  525.  
  526. <h3 class="wp-block-heading">Chugoku / Shikoku</h3>
  527.  
  528.  
  529.  
  530. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="691" height="517" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-8.png" alt="Okayama Autumn Harvest Festival Local-to-Local Marche" class="wp-image-29373" style="width:800px"/></noscript><img decoding="async" width="691" height="517" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='691'%20height='517'%20viewBox='0%200%20691%20517'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-8.png" alt="Okayama Autumn Harvest Festival Local-to-Local Marche" class="lazyload wp-image-29373" style="width:800px"/></figure>
  531.  
  532.  
  533.  
  534. <ul class="wp-block-list">
  535. <li>Feast on Hiroshima’s autumn oysters, olive-based cuisine from Shodoshima, Ehime’s imotaki stew, and various juicy autumn fruits.</li>
  536.  
  537.  
  538.  
  539. <li>Combine seafood markets and fruit picking for a true taste of the region.</li>
  540.  
  541.  
  542.  
  543. <li>In Okayama, the &#8220;<a href="https://www.city.okayama.jp/kankou/0000072211.html">Okayama Autumn Harvest Festival Local-to-Local Marche</a>&#8221; (Nov 16, 2025, Shimoishii Park) features direct-from-farm produce, gourmet food stalls, and live events. Also, in Utazu, Kagawa, the &#8220;Utazu Grand Autumn Harvest Festival&#8221; (Nov 1–2, 2025) offers tastings, workshops, and a local market atmosphere—a celebration of Seasonal Japanese dishes and community.</li>
  544. </ul>
  545.  
  546.  
  547.  
  548. <h3 class="wp-block-heading">Kyushu / Okinawa</h3>
  549.  
  550.  
  551.  
  552. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="910" height="582" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-11.png" alt="Huis Ten Bosch Autumn Gourmet Festival" class="wp-image-29376"/></noscript><img decoding="async" width="910" height="582" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='910'%20height='582'%20viewBox='0%200%20910%20582'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/image-11.png" alt="Huis Ten Bosch Autumn Gourmet Festival" class="lazyload wp-image-29376"/></figure>
  553.  
  554.  
  555.  
  556. <ul class="wp-block-list">
  557. <li>Indulge in autumn mackerel, skipjack, local chicken, and new rice in regional specialties, as well as Okinawa soba and tropical sweets.</li>
  558.  
  559.  
  560.  
  561. <li>Huis Ten Bosch&#8217;s &#8220;<a href="https://www.huistenbosch.co.jp/event/tastekyushu/" target="_blank" rel="noreferrer noopener">Taste of Kyushu—Ultimate Autumn Gourmet Festival</a>&#8221; (Sep 19–Nov 3, 2025, Nagasaki) brings together Kyushu delicacies, including branded beef and seasonal fish, with a wine-tasting event held in parallel—a paradise for lovers of Seasonal Japanese dishes.</li>
  562. </ul>
  563.  
  564.  
  565.  
  566. <h2 class="wp-block-heading">Japanese Autumn Foods and Health Benefits</h2>
  567.  
  568.  
  569.  
  570. <figure class="wp-block-image size-full is-resized is-style-photo_frame"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3813078_s.jpg" alt="Sanma (秋刀魚)　japanese autumn foods" class="wp-image-20994" style="width:800px"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/09/3813078_s.jpg" alt="Sanma (秋刀魚)　japanese autumn foods" class="lazyload wp-image-20994" style="width:800px"/></figure>
  571.  
  572.  
  573.  
  574. <p><strong>Fatty Fish (DHA &amp; EPA)</strong> These omega-3 fatty acids also support brain function and reduce inflammation. Sanma is particularly prized in autumn when its fat content peaks. Cooking methods like grilling or steaming preserve more nutrients than frying. The Japanese recommend eating fish twice weekly for optimal benefits.</p>
  575.  
  576.  
  577.  
  578. <figure class="wp-block-image size-full is-resized is-style-photo_frame"><noscript><img decoding="async" width="1024" height="678" src="https://www.foodinjapan.org/wp-content/uploads/2024/01/3577945_m-2.jpg" alt="japanese autumn foods" class="wp-image-17927" style="width:800px"/></noscript><img decoding="async" width="1024" height="678" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='678'%20viewBox='0%200%201024%20678'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/01/3577945_m-2.jpg" alt="japanese autumn foods" class="lazyload wp-image-17927" style="width:800px"/></figure>
  579.  
  580.  
  581.  
  582. <p><strong>Rice, Soba &amp; Mushrooms</strong> Brown rice and buckwheat soba provide more fiber than refined versions. Shiitake and maitake mushrooms contain immune-boosting compounds like beta-glucans. These foods also supply B-vitamins and help maintain steady blood sugar levels throughout the day.</p>
  583.  
  584.  
  585.  
  586. <figure class="wp-block-image size-full is-resized is-style-photo_frame"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/fruits.jpg" alt="japanese autumn foods" class="wp-image-20646" style="width:800px"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/08/fruits.jpg" alt="japanese autumn foods" class="lazyload wp-image-20646" style="width:800px"/></figure>
  587.  
  588.  
  589.  
  590. <p><strong>Seasonal Japanese Fruits</strong> These fruits provide natural antioxidants that combat seasonal fatigue. Persimmons are especially rich in vitamin A and tannins. Chestnuts offer healthy carbohydrates and magnesium. The natural sugars provide sustained energy without the crash of processed sweets.</p>
  591.  
  592.  
  593.  
  594. <figure class="wp-block-image size-full is-resized is-style-photo_frame"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/vegetables.jpg" alt="japanese autumn foods" class="wp-image-20641" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/08/vegetables.jpg" alt="japanese autumn foods" class="lazyload wp-image-20641" style="width:800px"/></figure>
  595.  
  596.  
  597.  
  598. <p><strong>Autumn Vegetables</strong> The orange vegetables like pumpkin and sweet potato get their color from beta-carotene, which converts to vitamin A for eye health. Lotus root&#8217;s unique holes aren&#8217;t just decorative—they indicate its crunchy texture and vitamin C content.</p>
  599.  
  600.  
  601.  
  602. <figure class="wp-block-image size-full is-resized is-style-photo_frame"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2024/08/autumn-food.jpg" alt="japanese autumn foods" class="wp-image-20679" style="width:800px"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2024/08/autumn-food.jpg" alt="japanese autumn foods" class="lazyload wp-image-20679" style="width:800px"/></figure>
  603.  
  604.  
  605.  
  606. <p><strong>Traditional Dishes</strong> These dishes maximize seasonal nutrition through minimal processing. Imoni varies by region but always celebrates local autumn produce. Dobin-mushi&#8217;s clear broth preserves delicate matsutake flavors and nutrients. These cooking methods maintain the natural vitamins and minerals.</p>
  607.  
  608.  
  609.  
  610. <h2 class="wp-block-heading">Editor’s Picks: Top 10 Must-Try Japanese Autumn Foods in 2025</h2>
  611.  
  612.  
  613.  
  614. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/autumn-japanese-food.jpg" alt="Japanese Autumn Foods" class="wp-image-29436" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></noscript><img decoding="async" width="1024" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/autumn-japanese-food.jpg" alt="Japanese Autumn Foods" class="lazyload wp-image-29436" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></figure>
  615.  
  616.  
  617.  
  618. <h3 class="wp-block-heading">1. Salt-Grilled Pacific Saury (Sanma) with Grated Daikon and Citrus</h3>
  619.  
  620.  
  621.  
  622. <p><strong>Price Range: ¥700-¥1,300 ($4.50-$8.50)</strong></p>
  623.  
  624.  
  625.  
  626. <ul class="wp-block-list">
  627. <li>Izakaya/Family restaurants: ¥700-¥1,020</li>
  628.  
  629.  
  630.  
  631. <li>High-end restaurants: ¥1,200-¥1,800</li>
  632.  
  633.  
  634.  
  635. <li>Fresh sanma for home cooking: ¥18-¥100 per fish (exceptionally affordable in 2024 due to good catch)</li>
  636. </ul>
  637.  
  638.  
  639.  
  640. <p>This iconic autumn dish features charcoal-grilled sanma with its crispy skin and juicy flesh, perfectly complemented by refreshing grated daikon radish and a splash of citrus.</p>
  641.  
  642.  
  643.  
  644. <h3 class="wp-block-heading">2. Steamed New Rice, Chestnut Rice, and Mushroom Rice</h3>
  645.  
  646.  
  647.  
  648. <p><strong>Price Range: ¥1,000-¥2,970 ($6.50-$19)</strong></p>
  649.  
  650.  
  651.  
  652. <ul class="wp-block-list">
  653. <li>Chestnut rice mix (5-pack): ¥2,970</li>
  654.  
  655.  
  656.  
  657. <li>Restaurant takikomi gohan: ¥800-¥1,500</li>
  658.  
  659.  
  660.  
  661. <li>Mushroom rice dishes: ¥600-¥1,200</li>
  662.  
  663.  
  664.  
  665. <li>New rice (1kg): ¥500-¥800</li>
  666. </ul>
  667.  
  668.  
  669.  
  670. <p>These fragrant mixed rice dishes celebrate autumn&#8217;s harvest with fluffy chestnuts and aromatic mushrooms, all enhanced by the natural sweetness of freshly harvested rice.</p>
  671.  
  672.  
  673.  
  674. <h3 class="wp-block-heading">3. Sweet Potato Treats: Roasted Yaki-imo, Sweet Potato Cakes, Candied Sweet Potato</h3>
  675.  
  676.  
  677.  
  678. <p><strong>Price Range: ¥280-¥3,980 ($1.80-$25)</strong></p>
  679.  
  680.  
  681.  
  682. <ul class="wp-block-list">
  683. <li>Street-vendor yaki-imo: ¥280-¥500</li>
  684.  
  685.  
  686.  
  687. <li>Sweet potato cheesecakes: ¥864-¥3,980</li>
  688.  
  689.  
  690.  
  691. <li>University-style candied sweet potato: ¥400-¥800</li>
  692. </ul>
  693.  
  694.  
  695.  
  696. <p>Made with premium varieties like Beni Haruka and Anno-imo, these treats showcase the natural sweetness of Japanese sweet potatoes. The aroma of roasted sweet potatoes is a true autumn signature.</p>
  697.  
  698.  
  699.  
  700. <h3 class="wp-block-heading">4. Japanese Sweets and Cakes Made with Chestnuts</h3>
  701.  
  702.  
  703.  
  704. <p><strong>Price Range: ¥1,695-¥6,980 ($11-$45)</strong></p>
  705.  
  706.  
  707.  
  708. <ul class="wp-block-list">
  709. <li>Chestnut kinton (10 pieces): ¥3,866-¥4,287</li>
  710.  
  711.  
  712.  
  713. <li>Mont Blanc cakes: ¥2,280-¥2,360</li>
  714.  
  715.  
  716.  
  717. <li>Chestnut mochi/wagashi: ¥300-¥500 per piece</li>
  718.  
  719.  
  720.  
  721. <li>Chestnut dessert gift sets: ¥3,980-¥6,980</li>
  722. </ul>
  723.  
  724.  
  725.  
  726. <p>These luxurious sweets feature Japan&#8217;s prized chestnuts, offering an elegant taste of autumn. Traditional wagashi and modern Western-style desserts both showcase this premium ingredient beautifully.</p>
  727.  
  728.  
  729.  
  730. <h3 class="wp-block-heading">5. Matsutake Mushroom Dobin-mushi (Steamed Mushroom Broth) and Rice</h3>
  731.  
  732.  
  733.  
  734. <p><strong>Price Range: ¥2,500-¥21,000 ($16-$135)</strong></p>
  735.  
  736.  
  737.  
  738. <ul class="wp-block-list">
  739. <li>Matsutake dobin-mushi (single serving): ¥2,500-¥5,000</li>
  740.  
  741.  
  742.  
  743. <li>Matsutake rice: ¥1,850-¥3,000</li>
  744.  
  745.  
  746.  
  747. <li>Full matsutake course: ¥12,800-¥21,000</li>
  748.  
  749.  
  750.  
  751. <li>Frozen matsutake (250g): ¥4,647</li>
  752. </ul>
  753.  
  754.  
  755.  
  756. <p>Known as the &#8220;king of mushrooms,&#8221; matsutake offers an incomparable fragrance and taste in these refined autumn dishes that represent the pinnacle of Japanese seasonal cuisine.</p>
  757.  
  758.  
  759.  
  760. <h3 class="wp-block-heading">6. Grape Picking and Japanese Wine</h3>
  761.  
  762.  
  763.  
  764. <p><strong>Price Range: ¥1,000-¥5,000 ($6.50-$32)</strong></p>
  765.  
  766.  
  767.  
  768. <ul class="wp-block-list">
  769. <li>Grape picking admission: ¥1,000-¥2,000</li>
  770.  
  771.  
  772.  
  773. <li>Japanese wine (per bottle): ¥2,000-¥8,000</li>
  774.  
  775.  
  776.  
  777. <li>Wine grapes (1kg): ¥300-¥400</li>
  778.  
  779.  
  780.  
  781. <li>Farm experience packages: ¥3,000-¥5,000</li>
  782. </ul>
  783.  
  784.  
  785.  
  786. <p>Enjoy hands-on grape harvesting in scenic Yamanashi or Nagano vineyards, paired with increasingly acclaimed Japanese wines that showcase the country&#8217;s growing winemaking expertise.</p>
  787.  
  788.  
  789.  
  790. <h3 class="wp-block-heading">7. Fresh-Picked, Juicy Japanese Pears</h3>
  791.  
  792.  
  793.  
  794. <p><strong>Price Range: ¥300-¥3,000 ($2-$19)</strong></p>
  795.  
  796.  
  797.  
  798. <ul class="wp-block-list">
  799. <li>Fresh pears (per piece): ¥150-¥300</li>
  800.  
  801.  
  802.  
  803. <li>Gift box pears (2kg): ¥2,000-¥3,000</li>
  804.  
  805.  
  806.  
  807. <li>Kosui/Hosui varieties (per box): ¥1,500-¥4,000</li>
  808.  
  809.  
  810.  
  811. <li>Pear picking experience: ¥800-¥1,500</li>
  812. </ul>
  813.  
  814.  
  815.  
  816. <p>These crisp, juicy pears from Chiba and Ibaraki prefectures offer the perfect balance of sweetness and refreshing tartness, making them autumn&#8217;s most refreshing fruit.</p>
  817.  
  818.  
  819.  
  820. <h3 class="wp-block-heading">8. Autumn Salmon: Grilled or in Salmon Roe Bowls</h3>
  821.  
  822.  
  823.  
  824. <p><strong>Price Range: ¥800-¥3,000 ($5-$19)</strong></p>
  825.  
  826.  
  827.  
  828. <ul class="wp-block-list">
  829. <li>Grilled salmon set meals: ¥800-¥1,500</li>
  830.  
  831.  
  832.  
  833. <li>Salmon roe bowls (ikura-don): ¥1,500-¥3,000</li>
  834.  
  835.  
  836.  
  837. <li>Autumn salmon fillet: ¥200-¥400 per piece</li>
  838.  
  839.  
  840.  
  841. <li>Fresh salmon roe (100g): ¥2,000-¥4,000</li>
  842. </ul>
  843.  
  844.  
  845.  
  846. <p>Rich, fatty autumn salmon paired with pop-in-your-mouth salmon roe represents the ocean&#8217;s autumn bounty. Hokkaido varieties are considered the finest quality.</p>
  847.  
  848.  
  849.  
  850. <h3 class="wp-block-heading">9. Mushroom Rice and Tempura</h3>
  851.  
  852.  
  853.  
  854. <p><strong>Price Range: ¥600-¥1,760 ($4-$11)</strong></p>
  855.  
  856.  
  857.  
  858. <ul class="wp-block-list">
  859. <li>Mushroom tempura sets: ¥980-¥1,760</li>
  860.  
  861.  
  862.  
  863. <li>Mushroom rice dishes: ¥600-¥1,200</li>
  864.  
  865.  
  866.  
  867. <li>Maitake mushrooms (per pack): ¥200-¥400</li>
  868.  
  869.  
  870.  
  871. <li>Mixed mushroom varieties (1kg): ¥1,000-¥1,500</li>
  872. </ul>
  873.  
  874.  
  875.  
  876. <p>Featuring shimeji, maitake, and king oyster mushrooms, these dishes celebrate the earthy flavors and varied textures that make autumn mushrooms so special and healthy.</p>
  877.  
  878.  
  879.  
  880. <h3 class="wp-block-heading">10. Persimmons: Fresh, Dried, or in Salads</h3>
  881.  
  882.  
  883.  
  884. <p><strong>Price Range: ¥300-¥4,680 ($2-$30)</strong></p>
  885.  
  886.  
  887.  
  888. <ul class="wp-block-list">
  889. <li>Fresh persimmons (per piece): ¥100-¥200</li>
  890.  
  891.  
  892.  
  893. <li>Dried persimmons/Ichida-gaki (8 pieces): ¥3,000-¥3,980</li>
  894.  
  895.  
  896.  
  897. <li>Persimmon gift sets: ¥2,480-¥4,680</li>
  898.  
  899.  
  900.  
  901. <li>Restaurant persimmon salads: ¥600-¥1,200</li>
  902. </ul>
  903.  
  904.  
  905.  
  906. <p>Sweet fresh persimmons and intensely flavored dried varieties mark autumn&#8217;s end with their concentrated natural sweetness and beautiful orange color.</p>
  907.  
  908.  
  909.  
  910. <hr class="wp-block-separator has-alpha-channel-opacity"/>
  911.  
  912.  
  913.  
  914. <p><strong>About Pricing:</strong></p>
  915.  
  916.  
  917.  
  918. <ul class="wp-block-list">
  919. <li>Prices based on <span class="swl-marker mark_yellow">2024 market research and serve as general guidelines</span></li>
  920.  
  921.  
  922.  
  923. <li>Actual costs vary by region, establishment, and quality level</li>
  924.  
  925.  
  926.  
  927. <li>High-end restaurants may charge 2-3 times the listed prices</li>
  928.  
  929.  
  930.  
  931. <li><span class="swl-marker mark_yellow">Peak season (September-November) offers the best flavors and most reasonable prices</span></li>
  932. </ul>
  933.  
  934.  
  935.  
  936. <p>These seasonal specialties showcase Japan&#8217;s incredible autumn harvest and represent truly &#8220;once-a-year&#8221; culinary experiences. Don&#8217;t miss the chance to try them during their peak season!</p>
  937.  
  938.  
  939.  
  940. <h2 class="wp-block-heading">Travel Tips for Autumn Seasonal Japanese Dishes</h2>
  941.  
  942.  
  943.  
  944. <ul class="wp-block-list is-style-bg_stripe is-style-note_list -list-under-dashed has-swl-main-thin-background-color has-background">
  945. <li><strong>Fruit picking and food markets</strong> are best visited in the morning for the freshest catch. </li>
  946.  
  947.  
  948.  
  949. <li><strong>Check dates</strong> for autumn food festivals and tasting events in advance. </li>
  950.  
  951.  
  952.  
  953. <li><strong>Combine hot springs, autumn foliage, and local food</strong> for the ultimate seasonal travel experience. </li>
  954.  
  955.  
  956.  
  957. <li><strong>Try fall-exclusive sake, &#8220;hiyaoroshi,&#8221;</strong> along with Japanese seasonal sweets. </li>
  958.  
  959.  
  960.  
  961. <li><strong>Visit department store food courts (depachika)</strong> for premium seasonal ingredients and prepared dishes. </li>
  962.  
  963.  
  964.  
  965. <li><strong>Look for yaki-imo trucks</strong> selling roasted sweet potatoes &#8211; follow the musical announcements. </li>
  966.  
  967.  
  968.  
  969. <li><strong>Make reservations early</strong> for restaurants featuring matsutake mushrooms and seasonal kaiseki meals. </li>
  970.  
  971.  
  972.  
  973. <li><strong>Pack layers</strong> as autumn weather changes quickly, especially for outdoor food experiences. </li>
  974.  
  975.  
  976.  
  977. <li><strong>Bring cash</strong> as many traditional food stalls and local eateries don&#8217;t accept cards. </li>
  978.  
  979.  
  980.  
  981. <li><strong>Learn seasonal food names</strong> like sanma (Pacific saury), kaki (persimmons), and kabocha (pumpkin). </li>
  982.  
  983.  
  984.  
  985. <li><strong>Time your visit</strong> for late October to early December for peak autumn flavors and foliage. </li>
  986.  
  987.  
  988.  
  989. <li><strong>Try regional specialties</strong> &#8211; Hokkaido crab, Tohoku apples, or Kansai momiji tempura.</li>
  990. </ul>
  991.  
  992.  
  993.  
  994. <h2 class="wp-block-heading">More Than Food—Enjoy Autumn Traditions</h2>
  995.  
  996.  
  997.  
  998. <figure class="wp-block-image size-full is-resized"><noscript><img decoding="async" width="1024" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/autumn-japanese-food2.jpg" alt="Autumn vegetables" class="wp-image-29439" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></noscript><img decoding="async" width="1024" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='1024'%20viewBox='0%200%201024%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/autumn-japanese-food2.jpg" alt="Autumn vegetables" class="lazyload wp-image-29439" style="aspect-ratio:4/3;object-fit:cover;width:800px"/></figure>
  999.  
  1000.  
  1001.  
  1002. <p>In addition to food, autumn features classic Japanese celebrations such as the children&#8217;s festival, Shichigosan, the moon viewing festival, Tsukimi, and Halloween events. Enjoying seasonal Japanese cuisine alongside these local festivals adds a unique cultural dimension to your trip.</p>
  1003.  
  1004.  
  1005.  
  1006. <p>During Shichigosan in November, for example, families visit shrines where you&#8217;ll find traditional food stalls selling taiyaki, kakigori, and other seasonal treats. Many temples offer special autumn prayer meals featuring locally harvested ingredients. Tsukimi celebrations in September feature moon-shaped dango dumplings and seasonal wagashi sweets, which are often enjoyed during outdoor tea ceremonies under the full moon.</p>
  1007.  
  1008.  
  1009.  
  1010. <p>Tokyo&#8217;s modern Halloween festivities in Shibuya and Harajuku blend Western traditions with Japanese flavors. Look for pumpkin-flavored Kit Kats, kabocha lattes, and autumn-themed bento boxes. Traditional autumn illuminations at gardens and temples provide the perfect setting for a seasonal dining experience. Many venues offer special kaiseki menus for the autumn season.</p>
  1011.  
  1012.  
  1013.  
  1014. <p>Local harvest festivals in the countryside combine food tastings with cultural performances, rice harvesting demonstrations, and regional craft displays. These events provide opportunities to interact with farming communities and access ultra-fresh, seasonal produce unavailable in city markets. Book accommodations near festival locations early, as these celebrations attract both locals and international visitors seeking authentic cultural experiences.<a href="https://meat21.com/blog/2021/10/14/akinomikaku/" target="_blank" rel="noreferrer noopener"></a></p>
  1015.  
  1016.  
  1017.  
  1018. <h2 class="wp-block-heading">Closing</h2>
  1019.  
  1020.  
  1021.  
  1022. <p>In fall 2025, Japan shines with the bounty of seasonal Japanese dishes, spectacular scenery, and immersive experiences. Travel the country with this guide and delight your senses—true culinary adventure awaits every traveler hungry for seasonal Japanese dishes.</p>
  1023. <p>The post <a href="https://www.foodinjapan.org/article/2025-japanese-autumn-foods-travel-guide/">2025 Autumn Japan Food Travel Guide &#8211; The Best Season for Seasonal Japanese Dishes, Scenic Views, and Unique Culinary Experiences</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1024. ]]></content:encoded>
  1026. <wfw:commentRss>https://www.foodinjapan.org/article/2025-japanese-autumn-foods-travel-guide/feed/</wfw:commentRss>
  1027. <slash:comments>0</slash:comments>
  1030. </item>
  1031. <item>
  1032. <title>ServSafe Test in Japan: A Complete Guide to Food Safety &#038; Certification</title>
  1033. <link>https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/</link>
  1034. <comments>https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/#respond</comments>
  1036. <dc:creator><![CDATA[ryo]]></dc:creator>
  1037. <pubDate>Tue, 26 Aug 2025 14:40:55 +0000</pubDate>
  1038. <category><![CDATA[Japan]]></category>
  1039. <category><![CDATA[Food Safety]]></category>
  1040. <guid isPermaLink="false">https://www.foodinjapan.org/?p=29416</guid>
  1041.  
  1042. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/ServSafe-Test-in-Japan-A-Complete-Guide-to-Food-Safety-Certification-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/ServSafe-Test-in-Japan-A-Complete-Guide-to-Food-Safety-Certification-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1043. <p>Food is more than nourishment in Japan—it’s an art form, a philosophy, and a cultural identity. From meticulously prepared sushi to steaming bowls of ramen, Japanese cuisine thrives on freshness, balance, and presentation. Underlying this culinary beauty is an uncompromising focus on safety and hygiene. For professionals pursuing the ServSafe certification, lessons from Japan’s approach [&#8230;]</p>
  1044. <p>The post <a href="https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/">ServSafe Test in Japan: A Complete Guide to Food Safety &amp; Certification</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1045. ]]></description>
  1046. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/ServSafe-Test-in-Japan-A-Complete-Guide-to-Food-Safety-Certification-1024x682.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='682'%20viewBox='0%200%201024%20682'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/ServSafe-Test-in-Japan-A-Complete-Guide-to-Food-Safety-Certification-1024x682.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1047. <p>Food is more than nourishment in Japan—it’s an art form, a philosophy, and a cultural identity. From meticulously prepared sushi to steaming bowls of ramen, <a href="https://en.wikipedia.org/wiki/Japanese_cuisine">Japanese cuisine</a> thrives on freshness, balance, and presentation. Underlying this culinary beauty is an uncompromising focus on safety and hygiene. For professionals pursuing the <a href="https://www.practicetestgeeks.com/servsafe-practice-test-exam/">ServSafe certification</a>, lessons from Japan’s approach to food can provide invaluable insights. This guide will walk you through what the ServSafe test entails, how to prepare effectively, and how Japanese food culture reinforces the importance of safe food practices.</p>
  1048.  
  1049.  
  1050.  
  1051. <h2 class="wp-block-heading"><strong>The Importance of Food Safety in Japan</strong></h2>
  1052.  
  1053.  
  1054.  
  1055. <p>Food in Japan is not just a meal; it is an art form and cultural expression. With such strong culinary traditions, the government enforces strict food safety laws. Restaurants, sushi chefs, and even street vendors must comply with hygiene regulations.</p>
  1056.  
  1057.  
  1058.  
  1059. <p>For example:</p>
  1060.  
  1061.  
  1062.  
  1063. <ul class="wp-block-list">
  1064. <li><strong>Sushi and sashimi</strong> require special handling since raw fish carries risks of foodborne illness if not properly stored.<br></li>
  1065.  
  1066.  
  1067.  
  1068. <li><strong>Ramen shops</strong> often deal with high-volume operations, where cross-contamination must be carefully prevented.<br></li>
  1069.  
  1070.  
  1071.  
  1072. <li><strong>Convenience stores (konbini)</strong> like 7-Eleven and Lawson sell ready-to-eat meals, making strict packaging and handling guidelines essential.<br></li>
  1073. </ul>
  1074.  
  1075.  
  1076.  
  1077. <p>Japanese food businesses already operate under a strong regulatory framework. However, aligning these practices with ServSafe test certification adds an internationally recognized standard that can be especially beneficial for establishments serving international visitors or expanding abroad.</p>
  1078.  
  1079.  
  1080.  
  1081. <figure class="wp-block-image"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXdKsP7Nnrel0pqh7WQmNxAQtO5ebQVE-DlzTG-0nioHWIuFJxgeypGDF_0aMSY1i0mY-wQFaiU-YDv6iRX8Jm9hWyVGSWsjTJNKi6QgI2Fzjzy3KeiXepwbLqIVbEitnAQR3Fii-g.jpg" alt="The Importance of Food Safety in Japan" class="wp-image-29419"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXdKsP7Nnrel0pqh7WQmNxAQtO5ebQVE-DlzTG-0nioHWIuFJxgeypGDF_0aMSY1i0mY-wQFaiU-YDv6iRX8Jm9hWyVGSWsjTJNKi6QgI2Fzjzy3KeiXepwbLqIVbEitnAQR3Fii-g.jpg" alt="The Importance of Food Safety in Japan" class="lazyload wp-image-29419"/></figure>
  1082.  
  1083.  
  1084.  
  1085. <h2 class="wp-block-heading"><strong>What Is the ServSafe Test?</strong></h2>
  1086.  
  1087.  
  1088.  
  1089. <p>The ServSafe Test is a certification exam developed by the U.S. National Restaurant Association. It covers key areas of food safety such as:</p>
  1090.  
  1091.  
  1092.  
  1093. <ul class="wp-block-list">
  1094. <li>Foodborne illnesses and prevention<br></li>
  1095.  
  1096.  
  1097.  
  1098. <li>Proper food handling and storage<br></li>
  1099.  
  1100.  
  1101.  
  1102. <li>Cross-contamination control<br></li>
  1103.  
  1104.  
  1105.  
  1106. <li>Cleaning and sanitization procedures<br></li>
  1107.  
  1108.  
  1109.  
  1110. <li>Food safety management systems<br></li>
  1111. </ul>
  1112.  
  1113.  
  1114.  
  1115. <p>Earning a ServSafe certification demonstrates a professional’s knowledge and commitment to preventing foodborne illnesses. For food handlers in Japan, it complements the country’s strict standards by adding global recognition—especially useful in an international food service career.</p>
  1116.  
  1117.  
  1118.  
  1119. <p>For practice and preparation, you can explore resources.</p>
  1120.  
  1121.  
  1122.  
  1123. <figure class="wp-block-image"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXdJfOaVAAOfezNjSss46DHzPutf3tyWtJ8vSXy3Lx-mZ9948OSVhqt51PoBgrdOW4lfbe1HbFgs5k8ztkMRMQTiX1N86s-EB2_DfSrlRUAIhKJKhr-wRZ5Leqi7nuy9b5ZI3nQA_w.jpg" alt="The Importance of Food Safety in Japan" class="wp-image-29418"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXdJfOaVAAOfezNjSss46DHzPutf3tyWtJ8vSXy3Lx-mZ9948OSVhqt51PoBgrdOW4lfbe1HbFgs5k8ztkMRMQTiX1N86s-EB2_DfSrlRUAIhKJKhr-wRZ5Leqi7nuy9b5ZI3nQA_w.jpg" alt="The Importance of Food Safety in Japan" class="lazyload wp-image-29418"/></figure>
  1124.  
  1125.  
  1126.  
  1127. <h2 class="wp-block-heading"><strong>ServSafe Test vs. Japanese Food Safety Regulations</strong></h2>
  1128.  
  1129.  
  1130.  
  1131. <p>Japan has its own food safety laws governed by the Ministry of Health, Labour and Welfare (MHLW). In 2021, Japan also implemented HACCP (Hazard Analysis and Critical Control Points) guidelines, aligning with international standards.</p>
  1132.  
  1133.  
  1134.  
  1135. <p>Key comparisons:</p>
  1136.  
  1137.  
  1138.  
  1139. <ul class="wp-block-list">
  1140. <li><strong>ServSafe</strong> focuses on practical food safety skills for restaurants, kitchens, and catering services.<br></li>
  1141.  
  1142.  
  1143.  
  1144. <li><strong>Japanese HACCP regulations</strong> are broader and apply to food manufacturing, distribution, and retail as well.<br></li>
  1145.  
  1146.  
  1147.  
  1148. <li>Combining both ensures Japanese chefs and restaurant owners meet domestic laws while also holding an internationally recognized certification.</li>
  1149. </ul>
  1150.  
  1151.  
  1152.  
  1153. <figure class="wp-block-image"><noscript><img decoding="async" width="1024" height="681" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXcty-72pC9t4pNw9fthVNdnRk2XM5we1e5FDYn6LU0glOK51UZFYGpEwiQMbwzjpiqYsqt209esEMTRRLoj96DG_VMB8iKqNvu4r7UI3ScbpXqfgPO-VxvHHXjjwQFMgQATqqvxaQ.jpg" alt="The Importance of Food Safety in Japan" class="wp-image-29421"/></noscript><img decoding="async" width="1024" height="681" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXcty-72pC9t4pNw9fthVNdnRk2XM5we1e5FDYn6LU0glOK51UZFYGpEwiQMbwzjpiqYsqt209esEMTRRLoj96DG_VMB8iKqNvu4r7UI3ScbpXqfgPO-VxvHHXjjwQFMgQATqqvxaQ.jpg" alt="The Importance of Food Safety in Japan" class="lazyload wp-image-29421"/></figure>
  1154.  
  1155.  
  1156.  
  1157. <h2 class="wp-block-heading"><strong>Why ServSafe Certification Matters in Japan</strong></h2>
  1158.  
  1159.  
  1160.  
  1161. <ol class="wp-block-list">
  1162. <li><strong>Global Recognition</strong> – Restaurants in Tokyo, Osaka, and Kyoto that serve international customers benefit from a certificate understood worldwide.<br></li>
  1163.  
  1164.  
  1165.  
  1166. <li><strong>Boosting Culinary Careers</strong> – Japanese chefs working abroad, especially in the U.S. or Europe, often need a <em>ServSafe certification</em> to meet local job requirements.<br></li>
  1167.  
  1168.  
  1169.  
  1170. <li><strong>Strengthening Tourism</strong> – With millions of tourists visiting Japan yearly, having globally trained staff reassures customers about food safety.<br></li>
  1171.  
  1172.  
  1173.  
  1174. <li><strong>Support for International Brands</strong> – Global chains like McDonald’s Japan, Starbucks, and hotel restaurants often align with ServSafe standards.</li>
  1175. </ol>
  1176.  
  1177.  
  1178.  
  1179. <h2 class="wp-block-heading"><strong>Preparing for the ServSafe Test in Japan</strong></h2>
  1180.  
  1181.  
  1182.  
  1183. <p>Anyone working in Japan’s food industry can benefit from studying for the ServSafe exam. Preparation usually includes:</p>
  1184.  
  1185.  
  1186.  
  1187. <ul class="wp-block-list">
  1188. <li><strong>Practice Tests</strong> – Online resources offer sample exams.<br></li>
  1189.  
  1190.  
  1191.  
  1192. <li><strong>Food Handling Training</strong> – Practical skills such as temperature checks, sanitation, and allergen management.<br></li>
  1193.  
  1194.  
  1195.  
  1196. <li><strong>Bilingual Study</strong> – Many Japanese professionals prefer English-Japanese study materials to ensure complete understanding.</li>
  1197. </ul>
  1198.  
  1199.  
  1200.  
  1201. <h2 class="wp-block-heading"><strong>Benefits for International Students &amp; Chefs</strong></h2>
  1202.  
  1203.  
  1204.  
  1205. <p>Japan attracts thousands of international culinary students and aspiring chefs who study traditional <a href="https://www.foodinjapan.org/article/japanese-cuisine-on-modern-cooking-techniques/">Japanese cuisine</a>. Obtaining a ServSafe certification provides them with:</p>
  1206.  
  1207.  
  1208.  
  1209. <ul class="wp-block-list">
  1210. <li>An edge in international career opportunities.<br></li>
  1211.  
  1212.  
  1213.  
  1214. <li>Proof of knowledge in food safety, which can complement their Japanese culinary training.<br></li>
  1215.  
  1216.  
  1217.  
  1218. <li>The ability to work in restaurants in Japan that cater to global tourists.</li>
  1219. </ul>
  1220.  
  1221.  
  1222.  
  1223. <h2 class="wp-block-heading"><strong>How to Take the ServSafe Test</strong></h2>
  1224.  
  1225.  
  1226.  
  1227. <p>While the exam is primarily offered in the U.S., it can be taken internationally through authorized providers. Food professionals in Japan can:</p>
  1228.  
  1229.  
  1230.  
  1231. <ul class="wp-block-list">
  1232. <li>Register for the ServSafe online exam.<br></li>
  1233.  
  1234.  
  1235.  
  1236. <li>Prepare with resources like practice exams and study guides.<br></li>
  1237.  
  1238.  
  1239.  
  1240. <li>Earn a certificate valid for five years, which can be used in both domestic and international settings.</li>
  1241. </ul>
  1242.  
  1243.  
  1244.  
  1245. <figure class="wp-block-image"><noscript><img decoding="async" width="1024" height="681" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXfnqLaJFZmZE1S5tVFZf9B7J2oxATVstrbwxAIBL6gPyBT2WG9l2dH4-bk0KookTfb1BfZi7F1cR9G7DCurYm0OTyICZDtTNv1BrdNF1-MejLUlZJ5sYlnKXBGQxS3Zohk2ej6C.jpg" alt="The Importance of Food Safety in Japan" class="wp-image-29420"/></noscript><img decoding="async" width="1024" height="681" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='681'%20viewBox='0%200%201024%20681'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/AD_4nXfnqLaJFZmZE1S5tVFZf9B7J2oxATVstrbwxAIBL6gPyBT2WG9l2dH4-bk0KookTfb1BfZi7F1cR9G7DCurYm0OTyICZDtTNv1BrdNF1-MejLUlZJ5sYlnKXBGQxS3Zohk2ej6C.jpg" alt="The Importance of Food Safety in Japan" class="lazyload wp-image-29420"/></figure>
  1246.  
  1247.  
  1248.  
  1249. <h2 class="wp-block-heading"><strong>Challenges &amp; Considerations in Japan</strong></h2>
  1250.  
  1251.  
  1252.  
  1253. <p>While ServSafe is useful, there are some challenges in adapting it fully to Japan:</p>
  1254.  
  1255.  
  1256.  
  1257. <ol class="wp-block-list">
  1258. <li><strong>Language Barrier</strong> – Most ServSafe materials are in English, which may be difficult for some Japanese food handlers.<br></li>
  1259.  
  1260.  
  1261.  
  1262. <li><strong>Overlap with HACCP</strong> – Japanese regulations already enforce strict safety measures, so ServSafe may be seen as extra rather than necessary.<br></li>
  1263.  
  1264.  
  1265.  
  1266. <li><strong>Costs</strong> – Certification requires payment, which may deter small businesses or street vendors.<br></li>
  1267. </ol>
  1268.  
  1269.  
  1270.  
  1271. <p>Despite these challenges, the global recognition of ServSafe makes it increasingly appealing in Japan’s internationalized food scene.</p>
  1272.  
  1273.  
  1274.  
  1275. <h2 class="wp-block-heading"><strong>Conclusion</strong></h2>
  1276.  
  1277.  
  1278.  
  1279. <p>Japan’s culinary reputation is built on a delicate balance of tradition, presentation, and flavor. However, behind every perfect <a href="https://www.foodinjapan.org/tag/sushi-roll/">sushi roll</a> or steaming bowl of ramen lies an equally important commitment to food safety. The ServSafe Test bridges cultural excellence with global safety standards, offering Japanese chefs and food businesses a way to stand out on the international stage.</p>
  1280. <p>The post <a href="https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/">ServSafe Test in Japan: A Complete Guide to Food Safety &amp; Certification</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1281. ]]></content:encoded>
  1283. <wfw:commentRss>https://www.foodinjapan.org/japan/a-complete-guide-to-food-safety-certification/feed/</wfw:commentRss>
  1284. <slash:comments>0</slash:comments>
  1287. </item>
  1288. <item>
  1289. <title>The Easiest Way to Access Authentic Japanese A5 Wagyu Regularly</title>
  1290. <link>https://www.foodinjapan.org/article/easiest-way-to-access-authentic-japanese-a5-wagyu/</link>
  1291. <comments>https://www.foodinjapan.org/article/easiest-way-to-access-authentic-japanese-a5-wagyu/#respond</comments>
  1293. <dc:creator><![CDATA[ryo]]></dc:creator>
  1294. <pubDate>Mon, 25 Aug 2025 11:51:28 +0000</pubDate>
  1295. <category><![CDATA[Article]]></category>
  1296. <category><![CDATA[A5Wagyu]]></category>
  1297. <category><![CDATA[wagyu]]></category>
  1298. <guid isPermaLink="false">https://www.foodinjapan.org/?p=29406</guid>
  1299.  
  1300. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/A5-Wagyu-1024x751.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='751'%20viewBox='0%200%201024%20751'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/A5-Wagyu-1024x751.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1301. <p>Japanese A5 Wagyu occupies a revered place in the world of fine dining. With marbling that resembles brush strokes on silk and a melt-in-your-mouth texture unlike any other, it is no surprise that culinary enthusiasts revere it as the gold standard of beef. This is not your typical steak; it is a culinary indulgence born [&#8230;]</p>
  1302. <p>The post <a href="https://www.foodinjapan.org/article/easiest-way-to-access-authentic-japanese-a5-wagyu/">The Easiest Way to Access Authentic Japanese A5 Wagyu Regularly</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1303. ]]></description>
  1304. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/08/A5-Wagyu-1024x751.avif" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='751'%20viewBox='0%200%201024%20751'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/A5-Wagyu-1024x751.avif" class="lazyload webfeedsFeaturedVisual" /></p>
  1305. <p>Japanese A5 Wagyu occupies a revered place in the world of fine dining. With marbling that resembles brush strokes on silk and a melt-in-your-mouth texture unlike any other, it is no surprise that culinary enthusiasts revere it as the gold standard of beef. This is not your typical steak; it is a culinary indulgence born from tradition, care, and a commitment to perfection. The &#8220;A5&#8221; grading signifies the highest quality in Japan’s meat classification system, assessing both yield and marbling. Its scarcity outside of Japan has only elevated its mystique and desirability across the globe.</p>
  1306.  
  1307.  
  1308.  
  1309. <p>Yet, for many American consumers, A5 Wagyu has remained more of a fantasy than a pantry staple. Limited availability, steep prices, and confusion around authenticity have created a gap between desire and access. Even discerning foodies often struggle to find consistent sources that deliver a genuine experience. The global rise in demand has also brought a surge in misleading labels and overpromising vendors. As such, navigating the Wagyu landscape has become an exercise in research, risk-taking, and sometimes disappointment.<strong> </strong></p>
  1310.  
  1311.  
  1312.  
  1313. <h2 class="wp-block-heading"><a></a><strong>Understanding What Makes A5 Wagyu Exceptional</strong></h2>
  1314.  
  1315.  
  1316.  
  1317. <p>The allure of A5 Wagyu begins on the farms of Japan, where heritage cattle are raised with meticulous attention. These animals, often of the Kuroge Washu breed, live in stress-free environments, are fed proprietary diets, and are monitored more like athletes than livestock. Their care results in intramuscular fat of exceptional quality, responsible for Wagyu’s signature marbling. The beef not only looks exquisite but delivers umami richness and depth that lingers long after the last bite.</p>
  1318.  
  1319.  
  1320.  
  1321. <p>Moreover, the grading process in Japan ensures that only the most outstanding cuts earn the A5 designation. Factors like color, brightness, firmness, and marbling are scrutinized by trained professionals. Unlike mass-market beef, there is no room for inconsistency. This rigorous approach protects the integrity of the Wagyu name. And for American consumers, understanding this process is crucial for distinguishing between the real thing and clever imitations often sold under the same label.</p>
  1322.  
  1323.  
  1324.  
  1325. <h2 class="wp-block-heading"><a></a><strong>How E-Commerce Redefined Access to Japanese A5 Wagyu</strong></h2>
  1326.  
  1327.  
  1328.  
  1329. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1648977576265-523a4b7df3f4-1024x683.avif" alt="Japanese A5 Wagyu" class="wp-image-29408" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1648977576265-523a4b7df3f4-1024x683.avif" alt="Japanese A5 Wagyu" class="lazyload wp-image-29408" style="width:800px"/></figure>
  1330.  
  1331.  
  1332.  
  1333. <p>Traditionally, access to A5 Wagyu in the United States was reserved for high-end restaurants and select butcher shops in metropolitan areas. The pandemic and ensuing e-commerce revolution, however, upended that model. Today, the finest cuts from Japan’s most respected prefectures can arrive at your doorstep overnight. This evolution has democratized Wagyu, making it more accessible to those willing to invest in culinary excellence at home. The growing network of online purveyors has created a new kind of Wagyu connoisseur, one who pairs sous vide precision with an eye for provenance.</p>
  1334.  
  1335.  
  1336.  
  1337. <p>Trustworthy retailers like <a href="https://destinationwagyu.com/">Destination Wagyu</a> are redefining access to high-end beef through a <a href="https://destinationwagyu.com/pages/subscription">premium membership subscription</a> that offers a seamless, curated experience. By partnering directly with top Japanese producers and optimizing delivery, they make it easier than ever for home cooks to enjoy cuts once reserved for exclusive occasions. Members receive a rotating selection of A5 ribeyes, striploins, and more, transforming the freezer into a ready source of luxury. It’s more than convenience; it’s a new way to bring craftsmanship and consistency into everyday meals.</p>
  1338.  
  1339.  
  1340.  
  1341. <h2 class="wp-block-heading"><a></a><strong>Subscription Models: Consistency Meets Convenience</strong></h2>
  1342.  
  1343.  
  1344.  
  1345. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1615937691194-97dbd3f3dc29-1024x683.avif" alt="Japanese A5 Wagyu" class="wp-image-29411" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1615937691194-97dbd3f3dc29-1024x683.avif" alt="Japanese A5 Wagyu" class="lazyload wp-image-29411" style="width:800px"/></figure>
  1346.  
  1347.  
  1348.  
  1349. <p>The beauty of a Wagyu subscription lies in its simplicity. Once a luxury confined to elite dining establishments, these carefully structured programs allow food enthusiasts to indulge regularly without the friction of searching for quality each time. Subscribers typically receive a rotating selection of premium cuts, often accompanied by tasting notes and cooking guides. This format transforms a passive purchasing experience into a more engaged culinary journey.</p>
  1350.  
  1351.  
  1352.  
  1353. <p>Additionally, subscription models provide value beyond convenience. With guaranteed sourcing and direct-from-supplier logistics, customers avoid inflated middleman costs and shady resellers. These services often include customer support that rivals five-star hospitality. Whether it&#8217;s pausing a delivery, customizing your order, or consulting on pairings, the experience becomes personal. As consumers grow more accustomed to concierge-style service, these programs represent the future of gourmet at-home dining.</p>
  1354.  
  1355.  
  1356.  
  1357. <h2 class="wp-block-heading"><a></a><strong>Mastering Wagyu at Home: Techniques for the Perfect Cut</strong></h2>
  1358.  
  1359.  
  1360.  
  1361. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="768" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1692899667309-f99fc00ed0df-1024x768.avif" alt="Japanese A5 Wagyu" class="wp-image-29409" style="width:800px"/></noscript><img decoding="async" width="1024" height="768" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='768'%20viewBox='0%200%201024%20768'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1692899667309-f99fc00ed0df-1024x768.avif" alt="Japanese A5 Wagyu" class="lazyload wp-image-29409" style="width:800px"/></figure>
  1362.  
  1363.  
  1364.  
  1365. <p>Bringing A5 <a href="https://www.foodinjapan.org/japan/wagyu-beef/">Wagyu</a> into your home kitchen demands more than a cast iron skillet and high hopes. This is not meat, you just sear and serve. Preparation begins with thawing it properly, preferably overnight in the refrigerator to preserve its delicate fat structure. Cooking methods such as sous vide or the Japanese-style yakiniku grill yield the most precise results, allowing you to highlight the flavor without overcomplicating the process. Less is more when it comes to seasoning; a light dusting of sea salt is often all that’s needed.</p>
  1366.  
  1367.  
  1368.  
  1369. <p>Equally important is understanding portion size and temperature. Because of its high fat content, <a href="https://www.foodinjapan.org/article/from-supreme-to-sublime-wagyu-ranking-echelons/">A5 Wagyu</a> is best enjoyed in smaller servings, typically three to four ounces per person. This is a tasting experience, not a 16-ounce porterhouse challenge. Serving it at the right temperature ensures the marbling melts at the exact moment it touches your tongue. Side dishes should play a supporting role, not compete for attention. Think grilled vegetables, Japanese pickles, or a simple ponzu sauce to add brightness.</p>
  1370.  
  1371.  
  1372.  
  1373. <h2 class="wp-block-heading"><a></a><strong>Distinguishing Authentic Wagyu in a Crowded Market</strong></h2>
  1374.  
  1375.  
  1376.  
  1377. <p>In a market flooded with buzzwords like &#8220;Wagyu-style&#8221; and &#8220;American Wagyu,&#8221; understanding what you&#8217;re purchasing is more important than ever. Authentic Japanese A5 Wagyu must originate from Japan and carry the proper documentation. Look for certificates of authenticity, breed information, and origin labels from recognized prefectures. Reputable sellers will not shy away from transparency. They often highlight their sourcing partners and provide in-depth descriptions of their offerings.</p>
  1378.  
  1379.  
  1380.  
  1381. <p>On the other hand, vague product listings and steep discounts are red flags. Terms like &#8220;Wagyu-inspired&#8221; or &#8220;Wagyu hybrid&#8221; typically signal crossbreeds or domestic beef that do not meet the rigorous A5 criteria. Educated buyers are less likely to fall prey to deceptive marketing and more likely to build lasting relationships with trustworthy suppliers. In this space, knowledge is as critical as palate. Knowing what to ask and what to expect separates fleeting indulgence from a refined, repeatable experience.</p>
  1382.  
  1383.  
  1384.  
  1385. <h2 class="wp-block-heading"><a></a><strong>A Cultural Journey on Your Plate</strong></h2>
  1386.  
  1387.  
  1388.  
  1389. <figure class="wp-block-image size-large is-resized"><noscript><img decoding="async" width="1024" height="683" src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1622716249320-7502789f4084-1024x683.avif" alt="" class="wp-image-29410" style="width:800px"/></noscript><img decoding="async" width="1024" height="683" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1024'%20height='683'%20viewBox='0%200%201024%20683'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/08/photo-1622716249320-7502789f4084-1024x683.avif" alt="" class="lazyload wp-image-29410" style="width:800px"/></figure>
  1390.  
  1391.  
  1392.  
  1393. <p>Eating Japanese A5 Wagyu is not merely about consuming premium beef, it is an act of cultural appreciation. The traditions, craftsmanship, and reverence surrounding its production are steeped in Japanese values of respect and perfectionism. Each bite carries the essence of regional heritage and the story of farmers who dedicate their lives to raising cattle with exceptional care. This is why Wagyu is served ceremonially in Japan, often with minimalist accompaniments that allow the meat to take center stage.</p>
  1394.  
  1395.  
  1396.  
  1397. <p>For American diners, integrating A5 Wagyu into regular meal planning introduces a deeper appreciation for the global food ecosystem. It creates an opportunity to connect with culinary traditions far beyond one’s local grocery store. Whether shared over a quiet dinner or served at a celebration, it elevates the occasion and sparks conversation. In the end, regular access to authentic Japanese A5 Wagyu is not just about satisfying hunger, it’s about curating moments that linger in memory, long after the final course.</p>
  1398. <p>The post <a href="https://www.foodinjapan.org/article/easiest-way-to-access-authentic-japanese-a5-wagyu/">The Easiest Way to Access Authentic Japanese A5 Wagyu Regularly</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1399. ]]></content:encoded>
  1401. <wfw:commentRss>https://www.foodinjapan.org/article/easiest-way-to-access-authentic-japanese-a5-wagyu/feed/</wfw:commentRss>
  1402. <slash:comments>0</slash:comments>
  1405. </item>
  1406. <item>
  1407. <title>Boruga rice (ボルガライス)</title>
  1408. <link>https://www.foodinjapan.org/chubu/fukui-chubu/boruga-rice/</link>
  1409. <comments>https://www.foodinjapan.org/chubu/fukui-chubu/boruga-rice/#respond</comments>
  1411. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1412. <pubDate>Sun, 24 Aug 2025 16:46:12 +0000</pubDate>
  1413. <category><![CDATA[Chubu]]></category>
  1414. <category><![CDATA[Fukui]]></category>
  1415. <category><![CDATA[Boruga rice]]></category>
  1416. <category><![CDATA[food in Fakui]]></category>
  1417. <category><![CDATA[Japanese food]]></category>
  1418. <category><![CDATA[Local food in Japan]]></category>
  1419. <category><![CDATA[regionalfoodjapan]]></category>
  1420. <category><![CDATA[rice]]></category>
  1421. <category><![CDATA[Traditional Food in Japan]]></category>
  1422. <category><![CDATA[ボルガライス]]></category>
  1423. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28627</guid>
  1424.  
  1425. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1faf4375571972a3e4bc5be92ba45da13a1b69eb.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='600'%20viewBox='0%200%20900%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1faf4375571972a3e4bc5be92ba45da13a1b69eb.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1426. <p>Boruga Rice (ボルガライス) is a hearty local “B-grade” Japanese dish from Fukui Prefecture’s Echizen (Takefu) area. In simple terms, it’s a large plate of omelet rice topped with tonkatsu (breaded pork cutlet) and rich sauce. So, this Western-style combo is famously filling yet balanced, making it popular at lunch. The layered flavors and generous portions [&#8230;]</p>
  1427. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/boruga-rice/">Boruga rice (ボルガライス)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1428. ]]></description>
  1429. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1faf4375571972a3e4bc5be92ba45da13a1b69eb.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='900'%20height='600'%20viewBox='0%200%20900%20600'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1faf4375571972a3e4bc5be92ba45da13a1b69eb.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1430. <p>Boruga Rice (ボルガライス) is a hearty local “B-grade” Japanese dish from Fukui Prefecture’s Echizen (Takefu) area. In simple terms, it’s a large plate of omelet rice topped with tonkatsu (breaded pork cutlet) and rich sauce. So, this Western-style combo is famously filling yet balanced, making it popular at lunch. The layered flavors and generous portions make Boruga Rice a unique specialty worth exploring in this article.</p>
  1431.  
  1432.  
  1433.  
  1434. <h2 class="wp-block-heading"><strong>What Is Boruga Rice?</strong></h2>
  1435.  
  1436.  
  1437.  
  1438. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/896_1_l.jpg" alt="ボルガライス" class="wp-image-28662"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/896_1_l.jpg" alt="ボルガライス" class="lazyload wp-image-28662"/></figure>
  1439.  
  1440.  
  1441.  
  1442. <p>Boruga Rice essentially consists of omurice topped with a pork cutlet and sauce. People often describe it as a &#8220;volcano&#8221; of food because the piled ingredients resemble a volcano-shaped plate. Specifically, local guides explain that chefs place a generous omelet (rice wrapped in egg) on a plate, lay a thick tonkatsu on top, and drizzle it with a special demi-glace or tomato-based sauce.</p>
  1443.  
  1444.  
  1445.  
  1446. <p>This creates a filling fusion of Western flavors, combining familiar comfort foods. In Fukui, people consider Boruga Rice a regional specialty – a take on &#8220;Nagasaki-style&#8221; combo dishes – and media coverage has made it a known name nationwide. No fixed rule governs the sauce—some restaurants use demi-glace, while others choose a ketchup-style tomato sauce. The rice inside the omelet also varies—sometimes chefs fry it, sometimes they leave it plain. This freedom in preparation allows different shops to put their own spin on the dish, attracting curious diners and repeat customers alike.</p>
  1447.  
  1448.  
  1449.  
  1450. <h2 class="wp-block-heading"><strong>History</strong></h2>
  1451.  
  1452.  
  1453.  
  1454. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/899_1_l.jpg" alt="Boruga rice food" class="wp-image-28663"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/899_1_l.jpg" alt="Boruga rice food" class="lazyload wp-image-28663"/></figure>
  1455.  
  1456.  
  1457.  
  1458. <p>Boruga Rice has been enjoyed in Echizen (formerly Takefu City) for over 30 years. It originated as a local “soul food” served in small cafes and grew by word of mouth. The exact origin of its name and creator remains mysterious. Some say “Boruga” refers to the Volga River or uncommon-sounding place names, but nothing is confirmed. Despite this mystery, the dish became loved by generations – even appearing in school lunches – and has been promoted by the local&nbsp;<strong><em>“Japan Borugラー Association”</em></strong>&nbsp;to boost its fame. Thus, in just a few decades, what was once a little-known menu item has turned into a proud regional staple.</p>
  1459.  
  1460.  
  1461.  
  1462. <h2 class="wp-block-heading"><strong>Featured Restaurant</strong></h2>
  1463.  
  1464.  
  1465.  
  1466. <h3 class="wp-block-heading">Orange Café &amp; Restaurant (カフェ・レストラン　オレンジ&nbsp;)</h3>
  1467.  
  1468.  
  1469.  
  1470. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/c31a38dd8416b53de871c7c1c7594d16.jpg" alt="Boruga" class="wp-image-28664"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/c31a38dd8416b53de871c7c1c7594d16.jpg" alt="Boruga" class="lazyload wp-image-28664"/></figure>
  1471.  
  1472.  
  1473.  
  1474. <p>One popular spot serving Boruga Rice is Orange Café &amp; Restaurant in Awara City, Fukui. This Western-style café serves &#8220;volume-packed&#8221; Borugarice: a big omelet-rice crowned with a thick roast pork cutlet. The restaurant creates a light and crispy cutlet with flavorful sauce that even women can easily finish. Regional food magazines frequently feature this restaurant, making it a favorite for locals and tourists alike.</p>
  1475.  
  1476.  
  1477.  
  1478. <p class="is-style-icon_info">Address:<a href="https://maps.app.goo.gl/7KHGAUj6pGYQoppZ9?g_st=com.google.maps.preview.copy"> 2-31-1 Omizo, Awara City, Fukui Prefecture</a><br>Phone: 0776-73-248<br>Hours: Mon–Fri 11:00–22:00; Sat–Sun 11:00–21:00<br>Website:&nbsp;<a href="https://caferestaurantorenge.p-kit.com/">caferestaurantorenge.p-kit.com</a></p>
  1479.  
  1480.  
  1481.  
  1482. <h2 class="wp-block-heading"><strong>Conclusion</strong></h2>
  1483.  
  1484.  
  1485.  
  1486. <p>In summary, Boruga Rice (ボルガライス) is a flavorful, filling omelet-rice and pork-cutlet plate beloved in Fukui. It embodies the spirit of local “B-grade gourmet” by combining simple ingredients into an enjoyable meal. Hence after trying it, diners can appreciate why locals champion Boruga Rice as a unique Fukui specialty.</p>
  1487.  
  1488.  
  1489.  
  1490. <p class="has-border -border04 is-style-bg_stripe">For readers interested in similar dishes, try other local combo plates like Nagasaki’s&nbsp;Toruko Rice, Saga’s&nbsp;Sicilian Rice, or Kanazawa’s&nbsp;<a href="https://www.foodinjapan.org/tag/hanton-rice/">Hanton Rice</a>. These are all hearty “Western-style” rice dishes with fun names, just as Boruga Rice is. Each offers a taste of regional Japan that fans of Boruga Rice may enjoy exploring.</p>
  1491.  
  1492.  
  1493.  
  1494. <div class="swell-block-accordion">
  1495. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1496. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1497. <div class="swell-block-faq__item"><dt class="faq_q">What is Volga Rice?</dt><dd class="faq_a">
  1498. <p>Volga Rice is a local specialty from Echizen (Takefu), Fukui. It features an omelet filled with fried rice, topped with a juicy pork cutlet and rich demi-glace sauce.</p>
  1499. </dd></div>
  1500.  
  1501.  
  1502.  
  1503. <div class="swell-block-faq__item"><dt class="faq_q">Why is it called “Volga Rice”?</dt><dd class="faq_a">
  1504. <p>The origin of the name is unclear, but it’s said to sound exotic and memorable—perfect for a unique local dish.</p>
  1505. </dd></div>
  1506.  
  1507.  
  1508.  
  1509. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  1510. <p>It combines the fluffy omelet and savory fried rice with the crunch of tonkatsu and the deep flavor of demi-glace, making it hearty and satisfying.</p>
  1511. </dd></div>
  1512.  
  1513.  
  1514.  
  1515. <div class="swell-block-faq__item"><dt class="faq_q">Where can I eat it?</dt><dd class="faq_a">
  1516. <p>Many restaurants in Echizen City specialize in Volga Rice, and some offer their own unique variations.</p>
  1517. </dd></div>
  1518.  
  1519.  
  1520.  
  1521. <div class="swell-block-faq__item"><dt class="faq_q">Is it expensive?</dt><dd class="faq_a">
  1522. <p>Not at all—most plates cost around 1,000 yen, making it a filling yet affordable meal.</p>
  1523. </dd></div>
  1524.  
  1525.  
  1526.  
  1527. <div class="swell-block-faq__item"><dt class="faq_q">Can I find it outside Fukui?</dt><dd class="faq_a">
  1528. <p>Rarely. It’s a true local dish, so the best experience is to try it in Echizen, where it originated.</p>
  1529. </dd></div>
  1530. </dl>
  1531. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Volga Rice?","acceptedAnswer":{"@type":"Answer","text":"<p>Volga Rice is a local specialty from Echizen (Takefu), Fukui. It features an omelet filled with fried rice, topped with a juicy pork cutlet and rich demi-glace sauce.<\/p>"}},{"@type":"Question","name":"Why is it called “Volga Rice”?","acceptedAnswer":{"@type":"Answer","text":"<p>The origin of the name is unclear, but it’s said to sound exotic and memorable—perfect for a unique local dish.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It combines the fluffy omelet and savory fried rice with the crunch of tonkatsu and the deep flavor of demi-glace, making it hearty and satisfying.<\/p>"}},{"@type":"Question","name":"Where can I eat it?","acceptedAnswer":{"@type":"Answer","text":"<p>Many restaurants in Echizen City specialize in Volga Rice, and some offer their own unique variations.<\/p>"}},{"@type":"Question","name":"Is it expensive?","acceptedAnswer":{"@type":"Answer","text":"<p>Not at all—most plates cost around 1,000 yen, making it a filling yet affordable meal.<\/p>"}},{"@type":"Question","name":"Can I find it outside Fukui?","acceptedAnswer":{"@type":"Answer","text":"<p>Rarely. It’s a true local dish, so the best experience is to try it in Echizen, where it originated.<\/p>"}}]}</script>
  1532. </div></details>
  1533. </div>
  1534. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/boruga-rice/">Boruga rice (ボルガライス)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1535. ]]></content:encoded>
  1537. <wfw:commentRss>https://www.foodinjapan.org/chubu/fukui-chubu/boruga-rice/feed/</wfw:commentRss>
  1538. <slash:comments>0</slash:comments>
  1541. </item>
  1542. <item>
  1543. <title>Houonkou ryori (報恩講料理)</title>
  1544. <link>https://www.foodinjapan.org/chubu/fukui-chubu/houonkou-ryori/</link>
  1545. <comments>https://www.foodinjapan.org/chubu/fukui-chubu/houonkou-ryori/#respond</comments>
  1547. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1548. <pubDate>Sat, 23 Aug 2025 23:51:50 +0000</pubDate>
  1549. <category><![CDATA[Chubu]]></category>
  1550. <category><![CDATA[Fukui]]></category>
  1551. <category><![CDATA[cuisine]]></category>
  1552. <category><![CDATA[food in Fukui]]></category>
  1553. <category><![CDATA[Houonkou ryori]]></category>
  1554. <category><![CDATA[Japanese cuisine]]></category>
  1555. <category><![CDATA[Japanese food]]></category>
  1556. <category><![CDATA[Local food in Japan]]></category>
  1557. <category><![CDATA[regionalfoodjapan]]></category>
  1558. <category><![CDATA[ryori]]></category>
  1559. <category><![CDATA[Traditional Food in Japan]]></category>
  1560. <category><![CDATA[報恩講料理]]></category>
  1561. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28640</guid>
  1562.  
  1563. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/toyama_22_2.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/toyama_22_2.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1564. <p>Japan has many regional dishes deeply rooted in history and culture, and one of these is Houonkou ryori (報恩講料理). Houonkou ryori (報恩講料理) is a vegetarian feast served during the Jodo Shinshu Buddhist memorial festival, Houonkou. In Fukui Prefecture, this simple yet hearty meal has become a local tradition. It uses seasonal, farm-fresh ingredients – vegetables, [&#8230;]</p>
  1565. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/houonkou-ryori/">Houonkou ryori (報恩講料理)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1566. ]]></description>
  1567. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/toyama_22_2.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='566'%20viewBox='0%200%20850%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/toyama_22_2.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  1568. <p>Japan has many regional dishes deeply rooted in history and culture, and one of these is <em>Houonkou ryori</em> (報恩講料理). Houonkou ryori (報恩講料理) is a vegetarian feast served during the Jodo Shinshu Buddhist memorial festival, Houonkou. In Fukui Prefecture, this simple yet hearty meal has become a local tradition. It uses seasonal, farm-fresh ingredients – vegetables, grains, tofu, and beans – to express gratitude and community spirit. Read on to discover what makes this home-style dish so meaningful.</p>
  1569.  
  1570.  
  1571.  
  1572. <h2 class="wp-block-heading">What is Houonkou Ryori?</h2>
  1573.  
  1574.  
  1575.  
  1576. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aee6e6f0b012ade9be4afd7f549ded59.jpg" alt="Houonkou ryori" class="wp-image-28656"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/aee6e6f0b012ade9be4afd7f549ded59.jpg" alt="Houonkou ryori" class="lazyload wp-image-28656"/></figure>
  1577.  
  1578.  
  1579.  
  1580. <p>Houonkou ryori is a shojin (Buddhist vegetarian) meal prepared to honor the death anniversary of Shinran Shonin (the founder of Jodo Shinshu). Served after temple services during the annual Houonkou festival. The meal typically follows an ichiju-sansai format (one soup, three sides) made with local produce. Common ingredients include deep-fried tofu, simmered root vegetables (taro, carrot, daikon), and bean dishes (sweet azuki stew).</p>
  1581.  
  1582.  
  1583.  
  1584. <p>According to Japan’s agriculture ministry, this one-soup, three-course meal of vegetables, grains, and beans (“otsuki”) is exactly Houonkou ryori. Today, it’s cooked by local cooks for festivals and even in homes as a comforting “taste of home”. The meal reflects Buddhist teachings of gratitude, simplicity, and respect for life.</p>
  1585.  
  1586.  
  1587.  
  1588. <h2 class="wp-block-heading">History</h2>
  1589.  
  1590.  
  1591.  
  1592. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="396" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/honkosama-re-1131x700-1.jpg" alt="報恩講料理" class="wp-image-28658"/></noscript><img decoding="async" width="640" height="396" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='396'%20viewBox='0%200%20640%20396'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/honkosama-re-1131x700-1.jpg" alt="報恩講料理" class="lazyload wp-image-28658"/></figure>
  1593.  
  1594.  
  1595.  
  1596. <p>In Hokuriku (northern Japan), the Jodo Shinshu faith has been strong for centuries. Every autumn (or January in the old calendar), believers hold the Houonkou memorial service (called Honkosan or Okosama in some areas). After the ceremony, they will serve the Houonkou feast. Records in Komatsu (Ishikawa Prefecture) trace these gatherings to 1488, and even today, Houonkou is the year’s most important Buddhist event there.</p>
  1597.  
  1598.  
  1599.  
  1600. <p>Over 400 years later, Houonkou ryori remains a festival highlight. Menus vary by region: for example, Fukui usually includes one soup and three sides, such as fried tofu, simmered vegetables, and the local pickled carrot salad suko.</p>
  1601.  
  1602.  
  1603.  
  1604. <h2 class="wp-block-heading">Where to try Houonkou ryori</h2>
  1605.  
  1606.  
  1607.  
  1608. <h3 class="wp-block-heading">Furusato Chaya Jomon no Sato (ふるさと茶屋縄文の里)</h3>
  1609.  
  1610.  
  1611.  
  1612. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/adb2614b23a8e6e4d52c2d526a3339a5-1.jpg" alt="Houonkou cuisine" class="wp-image-28657"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/adb2614b23a8e6e4d52c2d526a3339a5-1.jpg" alt="Houonkou cuisine" class="lazyload wp-image-28657"/></figure>
  1613.  
  1614.  
  1615.  
  1616. <p>You can try Houonkou ryori at Furusato Chaya Jomon no Sato (ふるさと茶屋縄文の里), a community cafe in Katsuyama City. This café offers a two-course Houonkou set. The main tray (hon-zen) has ohira (a taro/carrot stew with fried tofu), namasu pickles, soybean miso soup, rice, and sweet azuki beans. The second tray (ni-no-zen) includes seasonal sides like fern shoots (zenmai) and kinpira burdock.</p>
  1617.  
  1618.  
  1619.  
  1620. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/Fy3Dhwesmx1r2dyJ6" target="_blank" rel="noreferrer noopener">33-1 Hishima, Osowa-chō, Katsuyama-shi, Fukui 911-0831</a><br>Phone: 0779-88-3666<br>Hours: 11:00–14:00 (Closed Tue/Wed)<br>Website: <a href="https://joumon-cafe.com/" target="_blank" rel="noreferrer noopener">joumon-cafe.com</a></p>
  1621.  
  1622.  
  1623.  
  1624. <p>If you are visiting the Hokuriku region in autumn or winter, it&#8217;s worth contacting the temple in advance to see if there are any upcoming events where the meal is served.</p>
  1625.  
  1626.  
  1627.  
  1628. <h2 class="wp-block-heading">Conclusion</h2>
  1629.  
  1630.  
  1631.  
  1632. <p>Houonkou ryori is a humble yet meaningful tradition that brings people together to appreciate food and faith. It showcases Fukui’s Buddhist heritage and seasonal cooking, making it as much a cultural experience as a meal. If you visit Fukui (or nearby Hokuriku areas) in autumn or winter, trying Houonkou ryori gives you a taste of local history and hospitality.</p>
  1633.  
  1634.  
  1635.  
  1636. <p class="has-border -border04 is-style-bg_stripe">For related flavors, try other regional specialties like Gojiru (hearty soybean-miso soup), Itoko-ni (beans-and-vegetable stew), Suko (sweet pickled carrots), or <a href="https://www.foodinjapan.org/japan/kinpira-gobo/">Kinpira Gobo</a> (spicy braised burdock). These dishes share the same plant-based, seasonal spirit as Houonkou ryori.</p>
  1637.  
  1638.  
  1639.  
  1640. <div class="swell-block-accordion">
  1641. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1642. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1643. <div class="swell-block-faq__item"><dt class="faq_q">What is Ho-onko Ryori?</dt><dd class="faq_a">
  1644. <p>It is a traditional Buddhist vegetarian meal served during <em>Ho-onko</em>, a memorial service for Shinran, the founder of Jodo Shinshu Buddhism.</p>
  1645. </dd></div>
  1646.  
  1647.  
  1648.  
  1649. <div class="swell-block-faq__item"><dt class="faq_q">What makes it special in Fukui?</dt><dd class="faq_a">
  1650. <p>Fukui is home to many Jodo Shinshu temples, and Ho-onko Ryori is deeply rooted in the region’s food culture. Families and temples prepare it every November.</p>
  1651. </dd></div>
  1652.  
  1653.  
  1654.  
  1655. <div class="swell-block-faq__item"><dt class="faq_q">What kind of dishes are included?</dt><dd class="faq_a">
  1656. <p>Typical dishes feature simmered root vegetables, sesame tofu, pickles, and other seasonal plant-based foods—always without meat or fish.</p>
  1657. </dd></div>
  1658.  
  1659.  
  1660.  
  1661. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  1662. <p>The flavors are simple and delicate, highlighting the natural taste of vegetables, with gentle seasoning of soy sauce and miso.</p>
  1663. </dd></div>
  1664.  
  1665.  
  1666.  
  1667. <div class="swell-block-faq__item"><dt class="faq_q">Can travelers try Ho-onko Ryori?</dt><dd class="faq_a">
  1668. <p>Yes, some temples and local restaurants in Fukui offer it during Ho-onko season, and occasionally by reservation throughout the year.</p>
  1669. </dd></div>
  1670.  
  1671.  
  1672.  
  1673. <div class="swell-block-faq__item"><dt class="faq_q">Is it only for Buddhists?</dt><dd class="faq_a">
  1674. <p>Not at all—anyone can enjoy Ho-onko Ryori as a cultural and culinary experience.</p>
  1675. </dd></div>
  1676. </dl>
  1677. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Ho-onko Ryori?","acceptedAnswer":{"@type":"Answer","text":"<p>It is a traditional Buddhist vegetarian meal served during <em>Ho-onko<\/em>, a memorial service for Shinran, the founder of Jodo Shinshu Buddhism.<\/p>"}},{"@type":"Question","name":"What makes it special in Fukui?","acceptedAnswer":{"@type":"Answer","text":"<p>Fukui is home to many Jodo Shinshu temples, and Ho-onko Ryori is deeply rooted in the region’s food culture. Families and temples prepare it every November.<\/p>"}},{"@type":"Question","name":"What kind of dishes are included?","acceptedAnswer":{"@type":"Answer","text":"<p>Typical dishes feature simmered root vegetables, sesame tofu, pickles, and other seasonal plant-based foods—always without meat or fish.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>The flavors are simple and delicate, highlighting the natural taste of vegetables, with gentle seasoning of soy sauce and miso.<\/p>"}},{"@type":"Question","name":"Can travelers try Ho-onko Ryori?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, some temples and local restaurants in Fukui offer it during Ho-onko season, and occasionally by reservation throughout the year.<\/p>"}},{"@type":"Question","name":"Is it only for Buddhists?","acceptedAnswer":{"@type":"Answer","text":"<p>Not at all—anyone can enjoy Ho-onko Ryori as a cultural and culinary experience.<\/p>"}}]}</script>
  1678. </div></details>
  1679. </div>
  1680. <p>The post <a href="https://www.foodinjapan.org/chubu/fukui-chubu/houonkou-ryori/">Houonkou ryori (報恩講料理)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1681. ]]></content:encoded>
  1683. <wfw:commentRss>https://www.foodinjapan.org/chubu/fukui-chubu/houonkou-ryori/feed/</wfw:commentRss>
  1684. <slash:comments>0</slash:comments>
  1687. </item>
  1688. <item>
  1689. <title>Jyunsai nabe (じゅんさい鍋)</title>
  1690. <link>https://www.foodinjapan.org/tohoku/akita-en/jyunsai-nabe/</link>
  1691. <comments>https://www.foodinjapan.org/tohoku/akita-en/jyunsai-nabe/#respond</comments>
  1693. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1694. <pubDate>Fri, 22 Aug 2025 12:30:22 +0000</pubDate>
  1695. <category><![CDATA[Akita]]></category>
  1696. <category><![CDATA[Tohoku]]></category>
  1697. <category><![CDATA[food in akita]]></category>
  1698. <category><![CDATA[Japanese food]]></category>
  1699. <category><![CDATA[jyunsai nabe]]></category>
  1700. <category><![CDATA[Local food in Japan]]></category>
  1701. <category><![CDATA[regionalfoodjapan]]></category>
  1702. <category><![CDATA[Traditional Food in Japan]]></category>
  1703. <category><![CDATA[じゅんさい鍋]]></category>
  1704. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28103</guid>
  1705.  
  1706. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0-5cfb3258.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0-5cfb3258.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1707. <p>If you visit Akita Prefecture in Japan, you’ll find a hot pot dish that’s unlike anything else. It’s called&#160;Jyunsai Nabe, and it features a special water plant called&#160;jyunsai&#160;as its main ingredient. This dish brings together fresh, local ingredients in a warm and flavorful broth, offering a taste that’s both traditional and refreshing. What Is Jyunsai [&#8230;]</p>
  1708. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/jyunsai-nabe/">Jyunsai nabe (じゅんさい鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1709. ]]></description>
  1710. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0-5cfb3258.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='638'%20viewBox='0%200%20850%20638'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/0-5cfb3258.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1711. <p>If you visit Akita Prefecture in Japan, you’ll find a hot pot dish that’s unlike anything else. It’s called&nbsp;Jyunsai Nabe, and it features a special water plant called&nbsp;<em>jyunsai</em>&nbsp;as its main ingredient. This dish brings together fresh, local ingredients in a warm and flavorful broth, offering a taste that’s both traditional and refreshing.</p>
  1712.  
  1713.  
  1714.  
  1715. <h2 class="wp-block-heading">What Is Jyunsai Nabe?</h2>
  1716.  
  1717.  
  1718.  
  1719. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="462" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/26901103.jpg" alt="Jyunsai nabe " class="wp-image-28180"/></noscript><img decoding="async" width="640" height="462" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='462'%20viewBox='0%200%20640%20462'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/26901103.jpg" alt="Jyunsai nabe " class="lazyload wp-image-28180"/></figure>
  1720.  
  1721.  
  1722.  
  1723. <p>Jyunsai Nabe comes from the town of&nbsp;Mitane&nbsp;in Akita. The star ingredient,&nbsp;<em>jyunsai</em>, is a small, green water plant that grows in ponds and marshes. What makes jyunsai special is its texture. It feels slippery and smooth, but has a soft bite. When people cook it in a hot pot, it adds a fun and unique texture that stands out from other vegetables.</p>
  1724.  
  1725.  
  1726.  
  1727. <p>Cooks usually pair jyunsai with&nbsp;Hinai Jidori chicken, a high-quality local chicken that has a rich flavor. They also add vegetables like&nbsp;burdock root&nbsp;(called&nbsp;<em>gobo</em>&nbsp;in Japanese), which gives the dish an earthy depth. The clear broth ties everything together, letting the fresh ingredients shine without being too heavy.</p>
  1728.  
  1729.  
  1730.  
  1731. <p>One important thing to know: jyunsai holds heat well because of its slimy coating. So, let it cool for a few seconds before eating to avoid burning your mouth.</p>
  1732.  
  1733.  
  1734.  
  1735. <p class="is-style-icon_book">Reference: <a href="https://www.mizu.gr.jp/kikanshi/no77/10.html">Water Culture Issue 77</a></p>
  1736.  
  1737.  
  1738.  
  1739. <h2 class="wp-block-heading">The History of Jyunsai and How It Became a Local Favorite</h2>
  1740.  
  1741.  
  1742.  
  1743. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="335" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/rectangle_large_type_2_7cd05f7f304ecce9315f549d4d16a7f8.jpg" alt="Jyunsai nabe soup" class="wp-image-28178"/></noscript><img decoding="async" width="640" height="335" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='335'%20viewBox='0%200%20640%20335'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/rectangle_large_type_2_7cd05f7f304ecce9315f549d4d16a7f8.jpg" alt="Jyunsai nabe soup" class="lazyload wp-image-28178"/></figure>
  1744.  
  1745.  
  1746.  
  1747. <p>Jyunsai has grown in Japan for a long time. In the past, it spread naturally in shallow ponds and marshes. People in Akita, especially in Mitane, used to gather jyunsai from a marsh called&nbsp;Kakusuke. Locals once called it “<em>Nunawa</em>,” which means “marsh rope,” because of its long, stringy look.</p>
  1748.  
  1749.  
  1750.  
  1751. <p>As time passed, natural jyunsai became harder to find. Pollution and changes in land use caused many wetlands to disappear. But instead of letting jyunsai vanish, people in Mitane took action. They cleaned up the marshes and created new spots to grow it. They also started farming jyunsai to make sure future generations could enjoy it too.</p>
  1752.  
  1753.  
  1754.  
  1755. <p>Today, Mitane is one of the top producers of jyunsai in Japan. Locals still pick it by hand, using small wooden boats to glide across the marshes. This careful method keeps the plants from getting damaged. It’s also part of a beloved summer tradition in the town. You can even watch or take part in the harvest if you visit during the season.</p>
  1756.  
  1757.  
  1758.  
  1759. <h2 class="wp-block-heading">Where to eat Jyunsai Nabe?</h2>
  1760.  
  1761.  
  1762.  
  1763. <h3 class="wp-block-heading">Akita Kiritanpo Shop (秋田きりたんぽ屋)</h3>
  1764.  
  1765.  
  1766.  
  1767. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="429" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita-kiritanpo.jpg" alt="akita kiritanpo shop" class="wp-image-28263"/></noscript><img decoding="async" width="640" height="429" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='429'%20viewBox='0%200%20640%20429'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita-kiritanpo.jpg" alt="akita kiritanpo shop" class="lazyload wp-image-28263"/></figure>
  1768.  
  1769.  
  1770.  
  1771. <p>Akita Kiritanpo Ya (秋田きりたんぽ屋) is a highly-regarded restaurant in Akita City, specializing in Kiritanpo, the iconic hot pot dish of Akita Prefecture. Besides their famous Kiritanpo Nabe, Akita Kiritanpo Ya also serves a variety of other Akita local dishes, including Hinai chicken specialties and Jyunsai Nabe hotpot.</p>
  1772.  
  1773.  
  1774.  
  1775. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/BUv7ZoMAek3fYbLx5">1F Midoriya Ekimae Building, 2-7-6 Nakadori, Akita City, Akita Prefecture</a><br>Phone number: 050-5457-9230<br>Hours open: 17:00 &#8211; 00:00 LO 23:30<br>Website: <a href="http://marutomisuisan.jpn.com/kiritanpoya/" target="_blank" rel="noreferrer noopener">http://marutomisuisan.jpn.com/kiritanpoya/</a></p>
  1776.  
  1777.  
  1778.  
  1779. <h2 class="wp-block-heading">Final Thoughts</h2>
  1780.  
  1781.  
  1782.  
  1783. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita_16_2.jpg" alt="Jyunsai nabe" class="wp-image-28179"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita_16_2.jpg" alt="Jyunsai nabe" class="lazyload wp-image-28179"/></figure>
  1784.  
  1785.  
  1786.  
  1787. <p>Jyunsai Nabe isn’t just a dish—it tells a story about the people of Akita and their strong ties to nature. They worked hard to protect a plant that many others forgot about, and they turned it into something special on the dinner table.</p>
  1788.  
  1789.  
  1790.  
  1791. <p>If you enjoy hot pot dishes, Jyunsai Nabe offers something new. It’s lighter than some other types but still full of flavor. It also gives you a rare chance to taste a plant that grows only in certain parts of Japan and is harvested with great care.</p>
  1792.  
  1793.  
  1794.  
  1795. <p class="has-border -border04 is-style-bg_stripe">After trying Jyunsai Nabe, you might want to explore other Japanese hot pots too. Dishes like&nbsp;<a href="https://www.foodinjapan.org/kansai/hyougo/sukiyaki/">Sukiyaki</a>,&nbsp;<a href="https://www.foodinjapan.org/kansai/oosaka/shabu-shabu/">Shabu-shabu</a>, or&nbsp;<a href="https://www.foodinjapan.org/kanto/tokyo-en/chanko-nabe/">Chanko Nabe</a>&nbsp;each bring their own flavors and traditions. But if you’re looking for something local, fresh, and a little different, Jyunsai Nabe is the perfect place to start.</p>
  1796.  
  1797.  
  1798.  
  1799. <div class="swell-block-accordion">
  1800. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1801. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1802. <div class="swell-block-faq__item"><dt class="faq_q">What is Junsai Nabe?</dt><dd class="faq_a">
  1803. <p>It is a hot pot dish from Akita Prefecture, featuring <em>junsai</em> (water shield), a unique aquatic plant with a slippery, jelly-like texture.</p>
  1804. </dd></div>
  1805.  
  1806.  
  1807.  
  1808. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  1809. <p>Junsai has a refreshing, smooth texture and absorbs the flavor of the light dashi broth, making it delicate and easy to enjoy.</p>
  1810. </dd></div>
  1811.  
  1812.  
  1813.  
  1814. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually served?</dt><dd class="faq_a">
  1815. <p>Junsai is simmered with vegetables, tofu, and sometimes chicken or fish in a light soy-based broth.</p>
  1816. </dd></div>
  1817.  
  1818.  
  1819.  
  1820. <div class="swell-block-faq__item"><dt class="faq_q">Is it healthy?</dt><dd class="faq_a">
  1821. <p>Yes, junsai is low in calories and rich in dietary fiber, making the hot pot a light and healthy dish.</p>
  1822. </dd></div>
  1823.  
  1824.  
  1825.  
  1826. <div class="swell-block-faq__item"><dt class="faq_q">Where can I eat Junsai Nabe?</dt><dd class="faq_a">
  1827. <p>It is mainly found in Akita, especially during the summer when junsai is freshly harvested.</p>
  1828. </dd></div>
  1829.  
  1830.  
  1831.  
  1832. <div class="swell-block-faq__item"><dt class="faq_q">Can I try it outside Japan?</dt><dd class="faq_a">
  1833. <p>Rarely. Junsai is highly seasonal and mostly consumed locally in Japan.</p>
  1834. </dd></div>
  1835. </dl>
  1836. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Junsai Nabe?","acceptedAnswer":{"@type":"Answer","text":"<p>It is a hot pot dish from Akita Prefecture, featuring <em>junsai<\/em> (water shield), a unique aquatic plant with a slippery, jelly-like texture.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>Junsai has a refreshing, smooth texture and absorbs the flavor of the light dashi broth, making it delicate and easy to enjoy.<\/p>"}},{"@type":"Question","name":"How is it usually served?","acceptedAnswer":{"@type":"Answer","text":"<p>Junsai is simmered with vegetables, tofu, and sometimes chicken or fish in a light soy-based broth.<\/p>"}},{"@type":"Question","name":"Is it healthy?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, junsai is low in calories and rich in dietary fiber, making the hot pot a light and healthy dish.<\/p>"}},{"@type":"Question","name":"Where can I eat Junsai Nabe?","acceptedAnswer":{"@type":"Answer","text":"<p>It is mainly found in Akita, especially during the summer when junsai is freshly harvested.<\/p>"}},{"@type":"Question","name":"Can I try it outside Japan?","acceptedAnswer":{"@type":"Answer","text":"<p>Rarely. Junsai is highly seasonal and mostly consumed locally in Japan.<\/p>"}}]}</script>
  1837. </div></details>
  1838. </div>
  1839. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/jyunsai-nabe/">Jyunsai nabe (じゅんさい鍋)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1840. ]]></content:encoded>
  1842. <wfw:commentRss>https://www.foodinjapan.org/tohoku/akita-en/jyunsai-nabe/feed/</wfw:commentRss>
  1843. <slash:comments>0</slash:comments>
  1846. </item>
  1847. <item>
  1848. <title>14dai (14代)</title>
  1849. <link>https://www.foodinjapan.org/tohoku/yamagata/14dai/</link>
  1850. <comments>https://www.foodinjapan.org/tohoku/yamagata/14dai/#respond</comments>
  1852. <dc:creator><![CDATA[Krisha]]></dc:creator>
  1853. <pubDate>Wed, 20 Aug 2025 13:13:46 +0000</pubDate>
  1854. <category><![CDATA[Tohoku]]></category>
  1855. <category><![CDATA[Yamagata]]></category>
  1856. <category><![CDATA[14dai]]></category>
  1857. <category><![CDATA[14代]]></category>
  1858. <category><![CDATA[alcohol]]></category>
  1859. <category><![CDATA[alcoholic drinks]]></category>
  1860. <category><![CDATA[drinks in Yamagata]]></category>
  1861. <category><![CDATA[japanese alcohol]]></category>
  1862. <category><![CDATA[Japanese food]]></category>
  1863. <category><![CDATA[Local food in Japan]]></category>
  1864. <category><![CDATA[regionalfoodjapan]]></category>
  1865. <category><![CDATA[sake]]></category>
  1866. <category><![CDATA[Traditional Food in Japan]]></category>
  1867. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28131</guid>
  1868.  
  1869. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/s_00c0.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='566'%20viewBox='0%200%20849%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/s_00c0.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1870. <p>14dai (14代) is one of the most talked-about names in Japanese sake. People admire it for its amazing flavor and high quality. Because it’s so hard to find, many fans call it a “phantom sake.” In this article, we’ll explore what makes 14dai so special, how it started, and why so many people around the [&#8230;]</p>
  1871. <p>The post <a href="https://www.foodinjapan.org/tohoku/yamagata/14dai/">14dai (14代)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  1872. ]]></description>
  1873. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/s_00c0.jpg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='849'%20height='566'%20viewBox='0%200%20849%20566'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/s_00c0.jpg" class="lazyload webfeedsFeaturedVisual" /></p>
  1874. <p>14dai (14代) is one of the most talked-about names in Japanese sake. People admire it for its amazing flavor and high quality. Because it’s so hard to find, many fans call it a “phantom sake.” In this article, we’ll explore what makes 14dai so special, how it started, and why so many people around the world want to taste it.</p>
  1875.  
  1876.  
  1877.  
  1878. <h2 class="wp-block-heading"><strong>What Makes 14dai Special?</strong></h2>
  1879.  
  1880.  
  1881.  
  1882. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/14dai-rakuten.jpg" alt="14dai rakuten" class="wp-image-28185"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/14dai-rakuten.jpg" alt="14dai rakuten" class="lazyload wp-image-28185"/></figure>
  1883.  
  1884.  
  1885.  
  1886. <p>Takagi Shuzo, a brewery in Murayama City in Yamagata Prefecture, makes 14dai. It stands out because of its rich and fruity taste. While many sakes follow a light and dry style, 14dai changed the game. It offers a mellow sweetness and umami that come from carefully selected rice. Each bottle gives a slightly different experience, but they all share a smooth, fruit-like character. Some versions also have a crisp, clean finish that leaves you wanting more.</p>
  1887.  
  1888.  
  1889.  
  1890. <div class="wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-16018d1d wp-block-buttons-is-layout-flex">
  1891. <div class="wp-block-button has-custom-width wp-block-button__width-50 is-style-fill"><a class="wp-block-button__link has-swl-deep-01-background-color has-background wp-element-button" href="https://a.r10.to/hPJgaJ" target="_blank" rel="noreferrer noopener"><strong>Shop on Rakuten <span data-icon="LsArrowCircleRight" data-id="16" style="--the-icon-svg: url(data:image/svg+xml;base64,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)" aria-hidden="true" class="swl-inline-icon"> </span></strong></a></div>
  1892. </div>
  1893.  
  1894.  
  1895.  
  1896. <h2 class="wp-block-heading"><strong>How 14dai Began</strong></h2>
  1897.  
  1898.  
  1899.  
  1900. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/bfe1a7bb-9010-4450-b4d4-996fb7db541a.jpg" alt="14dai sake" class="wp-image-28183"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/bfe1a7bb-9010-4450-b4d4-996fb7db541a.jpg" alt="14dai sake" class="lazyload wp-image-28183"/></figure>
  1901.  
  1902.  
  1903.  
  1904. <h3 class="wp-block-heading">Origins and Early Tradition</h3>
  1905.  
  1906.  
  1907.  
  1908. <p>Juyondai (十四代, meaning &#8220;14th Generation&#8221;) is a legendary sake brand crafted by Takagi Shuzo, a family-run brewery founded in 1615 in Murayama, Yamagata Prefecture. For over 400 years, the Takagi family has passed down their craft, as well as the title &#8220;Tatsugoro,&#8221; from generation to generation.</p>
  1909.  
  1910.  
  1911.  
  1912. <p>Originally, the brewery produced local brands such as &#8220;Asahi-Takashi&#8221; and &#8220;Kuronawa.&#8221;</p>
  1913.  
  1914.  
  1915.  
  1916. <h3 class="wp-block-heading">Innovation in the 1990s</h3>
  1917.  
  1918.  
  1919.  
  1920. <p>By the 1990s, the sake market was struggling as clean, dry styles dominated. The 14th-generation leader, Tatsugoro Takagi, changed course. He focused on brewing rich, fragrant sake, which went against contemporary trends and helped revive interest in premium sake.</p>
  1921.  
  1922.  
  1923.  
  1924. <figure class="wp-block-image size-large"><noscript><img decoding="async" width="576" height="1024" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_20171001_145950-576x1024.jpg" alt="jyuyondai sake" class="wp-image-29321" style="object-fit:cover"/></noscript><img decoding="async" width="576" height="1024" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='576'%20height='1024'%20viewBox='0%200%20576%201024'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_20171001_145950-576x1024.jpg" alt="jyuyondai sake" class="lazyload wp-image-29321" style="object-fit:cover"/></figure>
  1925.  
  1926.  
  1927.  
  1928. <h3 class="wp-block-heading">The Birth of Juyondai</h3>
  1929.  
  1930.  
  1931.  
  1932. <p>In 1993, Akitsuna Takagi, the 15th-generation heir, returned to run the brewery after studying fermentation and working in retail. When choosing a name for his new sake, he tried several, but only &#8220;Juyondai&#8221; was approved for trademark—likely a lucky mistake. The name honored the family’s long history and stood out from traditional, hard-to-read sake names.</p>
  1933.  
  1934.  
  1935.  
  1936. <h3 class="wp-block-heading">Brewing Philosophy and Craftsmanship</h3>
  1937.  
  1938.  
  1939.  
  1940. <p>Juyondai’s reputation soared thanks to its bold flavors, handmade brewing methods, and an innovative yet deeply traditional approach. Production is limited and carefully controlled to keep demand high and create a sense of exclusivity around the brand.</p>
  1941.  
  1942.  
  1943.  
  1944. <h3 class="wp-block-heading">Legacy and Modern Leadership</h3>
  1945.  
  1946.  
  1947.  
  1948. <p>Following Tatsugoro Takagi’s passing in 2022, Akitsuna officially took the “Tatsugoro” title. Today, Juyondai continues to inspire sake makers by demonstrating how a family legacy, craftsmanship, and the courage to innovate can transform a centuries-old industry.</p>
  1949.  
  1950.  
  1951.  
  1952. <h2 class="wp-block-heading"><strong>Special Rice and Brewing Methods</strong></h2>
  1953.  
  1954.  
  1955.  
  1956. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="480" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_3854.jpg" alt="juyondai" class="wp-image-28265"/></noscript><img decoding="async" width="640" height="480" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='480'%20viewBox='0%200%20640%20480'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/IMG_3854.jpg" alt="juyondai" class="lazyload wp-image-28265"/></figure>
  1957.  
  1958.  
  1959.  
  1960. <p>14dai isn’t just known for its taste. The brewery also grows its own special sake rice. Some original types include “Sake Mirai,” “Ryu no Otoshigo,” and “Ushu Homare.” The 14th-generation head of the family spent 18 years developing “Sake Mirai,” a cross between “Yamada Nishiki” and “Miyama Nishiki,” to suit the local climate.</p>
  1961.  
  1962.  
  1963.  
  1964. <p>Takagi Shuzo also sticks to traditional brewing methods. They polish their rice with great care and use natural underground water rich in minerals. Most steps are done by hand, not by machines. This extra effort adds to the quality and flavor of 14dai.</p>
  1965.  
  1966.  
  1967.  
  1968. <h2 class="wp-block-heading"><strong>Final Thoughts</strong></h2>
  1969.  
  1970.  
  1971.  
  1972. <p>14dai mixes deep tradition with a modern approach. With its smooth taste, rich history, and careful craftsmanship, it continues to win hearts around the world. If you love sake or want to try something special, 14dai is a great choice to begin your journey.</p>
  1973.  
  1974.  
  1975.  
  1976. <p class="has-border -border04 is-style-bg_stripe">For those who appreciate the nuanced complexities of Juyondai, exploring similar premium <a href="https://www.foodinjapan.org/japan/sake/">Japanese sake</a>s that emphasize unique rice varieties or traditional brewing methods could be a delightful journey.</p>
  1977.  
  1978.  
  1979.  
  1980. <div class="swell-block-accordion">
  1981. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ of Jyuyondai</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  1982. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  1983. <div class="swell-block-faq__item"><dt class="faq_q">What is Juyondai?</dt><dd class="faq_a">
  1984. <p>Often called the “unicorn of sake,” Juyondai is a legendary brand from Yamagata, prized for its elegant aroma and silky texture.</p>
  1985. </dd></div>
  1986.  
  1987.  
  1988.  
  1989. <div class="swell-block-faq__item"><dt class="faq_q">Why do people go crazy for it?</dt><dd class="faq_a">
  1990. <p>Like a rare vintage wine, it offers layers of sweetness, fruitiness, and umami that leave a lasting impression.</p>
  1991. </dd></div>
  1992.  
  1993.  
  1994.  
  1995. <div class="swell-block-faq__item"><dt class="faq_q">Is it really that expensive?</dt><dd class="faq_a">
  1996. <p>Yes—because of its limited production and global demand, bottles often sell for premium prices, just like fine wine.</p>
  1997. </dd></div>
  1998.  
  1999.  
  2000.  
  2001. <div class="swell-block-faq__item"><dt class="faq_q">Where can I find it?</dt><dd class="faq_a">
  2002. <p>Mostly in Japan at select sake shops and exclusive restaurants. Spotting it abroad is like finding a rare grand cru!</p>
  2003. </dd></div>
  2004.  
  2005.  
  2006.  
  2007. <div class="swell-block-faq__item"><dt class="faq_q">How should I drink it?</dt><dd class="faq_a">
  2008. <p>Best enjoyed chilled in a wine glass, which highlights its floral aroma and smooth finish—similar to savoring a fine white Burgundy.</p>
  2009. </dd></div>
  2010.  
  2011.  
  2012.  
  2013. <div class="swell-block-faq__item"><dt class="faq_q">Can I bring it home as a souvenir?</dt><dd class="faq_a">
  2014. <p>If you’re lucky enough to find a bottle, it makes one of the most prized souvenirs from Japan.</p>
  2015. </dd></div>
  2016.  
  2017.  
  2018.  
  2019. <div class="swell-block-faq__item"><dt class="faq_q">Why is 14dai called a “phantom sake”?</dt><dd class="faq_a">
  2020. <p>Because it’s rare and hard to get. The brewery makes a small amount and only sells it to shops that can store it properly.</p>
  2021. </dd></div>
  2022.  
  2023.  
  2024.  
  2025. <div class="swell-block-faq__item"><dt class="faq_q">Why is the rice so important?</dt><dd class="faq_a">
  2026. <p>14dai uses specially grown rice varieties that boost flavor and quality, making each bottle unique and memorable.</p>
  2027. </dd></div>
  2028. </dl>
  2029. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Juyondai?","acceptedAnswer":{"@type":"Answer","text":"<p>Often called the “unicorn of sake,” Juyondai is a legendary brand from Yamagata, prized for its elegant aroma and silky texture.<\/p>"}},{"@type":"Question","name":"Why do people go crazy for it?","acceptedAnswer":{"@type":"Answer","text":"<p>Like a rare vintage wine, it offers layers of sweetness, fruitiness, and umami that leave a lasting impression.<\/p>"}},{"@type":"Question","name":"Is it really that expensive?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes—because of its limited production and global demand, bottles often sell for premium prices, just like fine wine.<\/p>"}},{"@type":"Question","name":"Where can I find it?","acceptedAnswer":{"@type":"Answer","text":"<p>Mostly in Japan at select sake shops and exclusive restaurants. Spotting it abroad is like finding a rare grand cru!<\/p>"}},{"@type":"Question","name":"How should I drink it?","acceptedAnswer":{"@type":"Answer","text":"<p>Best enjoyed chilled in a wine glass, which highlights its floral aroma and smooth finish—similar to savoring a fine white Burgundy.<\/p>"}},{"@type":"Question","name":"Can I bring it home as a souvenir?","acceptedAnswer":{"@type":"Answer","text":"<p>If you’re lucky enough to find a bottle, it makes one of the most prized souvenirs from Japan.<\/p>"}},{"@type":"Question","name":"Why is 14dai called a “phantom sake”?","acceptedAnswer":{"@type":"Answer","text":"<p>Because it’s rare and hard to get. The brewery makes a small amount and only sells it to shops that can store it properly.<\/p>"}},{"@type":"Question","name":"Why is the rice so important?","acceptedAnswer":{"@type":"Answer","text":"<p>14dai uses specially grown rice varieties that boost flavor and quality, making each bottle unique and memorable.<\/p>"}}]}</script>
  2030. </div></details>
  2031. </div>
  2032. <p>The post <a href="https://www.foodinjapan.org/tohoku/yamagata/14dai/">14dai (14代)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2033. ]]></content:encoded>
  2035. <wfw:commentRss>https://www.foodinjapan.org/tohoku/yamagata/14dai/feed/</wfw:commentRss>
  2036. <slash:comments>0</slash:comments>
  2039. </item>
  2040. <item>
  2041. <title>Iburigakko (いぶりがっこ)</title>
  2042. <link>https://www.foodinjapan.org/tohoku/akita-en/iburigakko/</link>
  2043. <comments>https://www.foodinjapan.org/tohoku/akita-en/iburigakko/#respond</comments>
  2045. <dc:creator><![CDATA[Krisha]]></dc:creator>
  2046. <pubDate>Tue, 19 Aug 2025 16:39:55 +0000</pubDate>
  2047. <category><![CDATA[Akita]]></category>
  2048. <category><![CDATA[Tohoku]]></category>
  2049. <category><![CDATA[food in akita]]></category>
  2050. <category><![CDATA[Iburigakko]]></category>
  2051. <category><![CDATA[Japanese food]]></category>
  2052. <category><![CDATA[Local food in Japan]]></category>
  2053. <category><![CDATA[LocalFoodJapan]]></category>
  2054. <category><![CDATA[regionalfoodjapan]]></category>
  2055. <category><![CDATA[Traditional Food in Japan]]></category>
  2056. <category><![CDATA[いぶりがっこ]]></category>
  2057. <guid isPermaLink="false">https://www.foodinjapan.org/?p=28073</guid>
  2058.  
  2059. <description><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/wide_thumbnail_normal.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/wide_thumbnail_normal.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  2060. <p>Take a deep dive into the food traditions of Akita Prefecture in northern Japan, where locals have turned a simple daikon radish into a delicious and unforgettable pickle called&#160;Iburigakko&#160;(いぶりがっこ). This smoked pickle has been part of life in Akita for hundreds of years, and people still enjoy its bold flavor and satisfying crunch today. In [&#8230;]</p>
  2061. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/iburigakko/">Iburigakko (いぶりがっこ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2062. ]]></description>
  2063. <content:encoded><![CDATA[<p><noscript><img alt src="https://www.foodinjapan.org/wp-content/uploads/2025/07/wide_thumbnail_normal.jpeg" class="webfeedsFeaturedVisual" /></noscript><img alt src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='850'%20height='478'%20viewBox='0%200%20850%20478'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/wide_thumbnail_normal.jpeg" class="lazyload webfeedsFeaturedVisual" /></p>
  2064. <p>Take a deep dive into the food traditions of Akita Prefecture in northern Japan, where locals have turned a simple daikon radish into a delicious and unforgettable pickle called&nbsp;Iburigakko&nbsp;(いぶりがっこ). This smoked pickle has been part of life in Akita for hundreds of years, and people still enjoy its bold flavor and satisfying crunch today.</p>
  2065.  
  2066.  
  2067.  
  2068. <p>In this article, we’ll look at how Iburigakko came to be, how people make it, and why it holds such an important place in Akita’s culture.</p>
  2069.  
  2070.  
  2071.  
  2072. <h2 class="wp-block-heading">What Exactly Is Iburigakko?</h2>
  2073.  
  2074.  
  2075.  
  2076. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="427" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/9ege8mja5kv.jpeg" alt="Iburigakko" class="wp-image-28153"/></noscript><img decoding="async" width="640" height="427" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='427'%20viewBox='0%200%20640%20427'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/9ege8mja5kv.jpeg" alt="Iburigakko" class="lazyload wp-image-28153"/></figure>
  2077.  
  2078.  
  2079.  
  2080. <p>Iburigakko is a smoked and pickled daikon radish that comes from Akita Prefecture. The word comes from two parts: &#8220;iburi,&#8221; which means &#8220;smoked,&#8221; and &#8220;gakko,&#8221; which is a local dialect word for &#8220;pickle.&#8221; What makes Iburigakko different from regular pickled daikon is the way it’s made. Before the pickling starts, people smoke the radish, giving it a deep, rich aroma and flavor.</p>
  2081.  
  2082.  
  2083.  
  2084. <p>Farmers usually use a special kind of daikon grown in Akita, known for its firm texture and slightly spicy bite. These qualities help the radish hold up well during the long drying, smoking, and pickling process.</p>
  2085.  
  2086.  
  2087.  
  2088. <h2 class="wp-block-heading">How Did Iburigakko Start?</h2>
  2089.  
  2090.  
  2091.  
  2092. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="640" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1_4f8f27a8-7077-44f4-b8e2-f44f11cf6a1c.jpg" alt="Iburigako" class="wp-image-28152"/></noscript><img decoding="async" width="640" height="640" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='640'%20viewBox='0%200%20640%20640'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/1_4f8f27a8-7077-44f4-b8e2-f44f11cf6a1c.jpg" alt="Iburigako" class="lazyload wp-image-28152"/></figure>
  2093.  
  2094.  
  2095.  
  2096. <h3 class="wp-block-heading">Born From Harsh Winters</h3>
  2097.  
  2098.  
  2099.  
  2100. <p>The tradition of making Iburigakko started as a solution to a serious problem. Winters in southern Akita are long, snowy, and dark. Farmers had trouble drying daikon outside, which was the usual way to prepare them for pickling. To fix this, they started hanging daikon over their&nbsp;irori, or indoor hearths.</p>
  2101.  
  2102.  
  2103.  
  2104. <p>These hearths burned wood for cooking and warmth, and the smoke naturally dried the daikon while giving it a smoky flavor. Once dried, they would pickle the smoked daikon in rice bran and salt. This method helped people store food for the winter, and the pickle became a staple in local homes. The result was a flavorful preserved food that kept people going through the cold months.</p>
  2105.  
  2106.  
  2107.  
  2108. <p class="is-style-icon_book">Reference: <a href="https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/search_menu/menu/29_1_akita.html" target="_blank" rel="noreferrer noopener">Ministry of Agriculture, Forestry and Fisheries</a></p>
  2109.  
  2110.  
  2111.  
  2112. <h3 class="wp-block-heading">Keeping the Tradition Alive</h3>
  2113.  
  2114.  
  2115.  
  2116. <p>As heating methods changed and homes no longer used irori hearths, families began making Iburigakko less often. But during the 1960s, small businesses stepped in to keep the tradition going. They started producing Iburigakko commercially, using smoking huts to recreate the old methods.</p>
  2117.  
  2118.  
  2119.  
  2120. <p>Thanks to these efforts, more people around Japan got the chance to try this one-of-a-kind pickle. In 2019, Japan’s government gave Iburigakko a&nbsp;Geographical Indication (GI)&nbsp;label. This label protects the name and ensures that only Iburigakko made in Akita, using traditional methods, can carry the name.</p>
  2121.  
  2122.  
  2123.  
  2124. <h2 class="wp-block-heading">Why Should You Try It?</h2>
  2125.  
  2126.  
  2127.  
  2128. <figure class="wp-block-image size-full"><noscript><img decoding="async" width="640" height="426" src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita_1_3.jpg" alt="Iburigakkoいぶりがっこ" class="wp-image-28154"/></noscript><img decoding="async" width="640" height="426" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='640'%20height='426'%20viewBox='0%200%20640%20426'%3E%3C/svg%3E" data-src="https://www.foodinjapan.org/wp-content/uploads/2025/07/akita_1_3.jpg" alt="Iburigakkoいぶりがっこ" class="lazyload wp-image-28154"/></figure>
  2129.  
  2130.  
  2131.  
  2132. <p>Iburigakko isn’t just a pickle—it’s a story of how people made the most of what they had. It started as a way to survive tough winters, and it turned into a beloved food that locals proudly share with the rest of Japan. Its rich, smoky taste and slightly sweet edge make it a great match for a bowl of rice, a sip of sake, or even cheese.</p>
  2133.  
  2134.  
  2135.  
  2136. <p class="has-border -border04 is-style-bg_stripe">If you enjoy bold and fermented flavors, Iburigakko might become your new favorite. And while you’re at it, try other pickled delights like&nbsp;<a href="https://www.foodinjapan.org/tag/takuan/">Takuan</a>&nbsp;(yellow pickled daikon),&nbsp;<a href="https://www.foodinjapan.org/japan/tsukemono/">Tsukemono</a>&nbsp;(various Japanese pickles), or even spicy&nbsp;Kimchifrom Korea.</p>
  2137.  
  2138.  
  2139.  
  2140. <h2 class="wp-block-heading">Where you can try it?</h2>
  2141.  
  2142.  
  2143.  
  2144. <h3 class="wp-block-heading">Ko-shitsu Nihonshu Sakaba Hare Shinjuku</h3>
  2145.  
  2146.  
  2147.  
  2148. <p>This stylish izakaya in Shinjuku is great for private gatherings and sake lovers. The restaurant offers cozy private rooms, an extensive sake selection, and a relaxing atmosphere for both groups and solo diners. Perfect for enjoying authentic Japanese small plates such as iburigakko alongside your drinks.</p>
  2149.  
  2150.  
  2151.  
  2152. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/Yph495NcQsqdXDHn8" target="_blank" rel="noreferrer noopener">5F, Zenjitsu No. 4 Plaza Building, 3-31-3 Shinjuku, Shinjuku-ku, Tokyo 160-0022</a><br>Phone: +81-3-6826-9517<br>Price Range: ¥4,000–5,000<br>URL: <a href="https://tabelog.com/tokyo/A1304/A130401/13308973/" target="_blank" rel="noreferrer noopener">https://tabelog.com/tokyo/A1304/A130401/13308973/</a></p>
  2153.  
  2154.  
  2155.  
  2156. <h3 class="wp-block-heading">Fujiki Shoten Shinjuku Main Branch</h3>
  2157.  
  2158.  
  2159.  
  2160. <p>Located in central Shinjuku, this izakaya is popular among locals for its variety of Japanese small dishes and cozy setting. Guests come here to enjoy tsukemono like iburigakko, sashimi, and a lively, welcoming atmosphere. Reservations are recommended for dinner, especially on weekends.</p>
  2161.  
  2162.  
  2163.  
  2164. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/5jZKxC1E9MNJfrWL6" target="_blank" rel="noreferrer noopener">B1, Plaza Nishi-Shinjuku, 7-5-5 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023</a><br>Phone: +81-3-6279-3960<br>URL: <a href="https://tabelog.com/tokyo/A1304/A130401/13273192/" target="_blank" rel="noreferrer noopener">https://tabelog.com/tokyo/A1304/A130401/13273192/</a></p>
  2165.  
  2166.  
  2167.  
  2168. <h3 class="wp-block-heading">Kunsei Sugiya Shōten</h3>
  2169.  
  2170.  
  2171.  
  2172. <p>This izakaya in downtown Namba specializes in smoked food, offering dishes like smoked meats and vegetables, including iburigakko. The trendy interior and relaxed, smoke-free atmosphere make it a favorite for foodies and groups seeking something different. Reservations are recommended in the evenings.</p>
  2173.  
  2174.  
  2175.  
  2176. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/EqAs6uUZ26G3D58L7" target="_blank" rel="noreferrer noopener">4F, Shinsaibashi European Building, 1-7-18 Namba, Chuo-ku, Osaka 542-0076</a><br>Phone: +81-6-6224-0766<br>Price Range: ¥3,000–4,000<br>URL: <a href="https://yoyaku.tabelog.com/yoyaku/net_booking_form/index?rcd=27109671" target="_blank" rel="noreferrer noopener">https://yoyaku.tabelog.com/yoyaku/net_booking_form/index?rcd=27109671</a></p>
  2177.  
  2178.  
  2179.  
  2180. <h3 class="wp-block-heading">Akita Kucho Hokushu</h3>
  2181.  
  2182.  
  2183.  
  2184. <p>This popular Akita izakaya serves authentic local dishes and sake from Akita prefecture. Guests enjoy the homely, warm atmosphere, and the opportunity to taste iburigakko and other Akita specialties. The restaurant also provides informative staff recommendations for pairing sake and food.</p>
  2185.  
  2186.  
  2187.  
  2188. <p class="is-style-icon_info">Address: <a href="https://maps.app.goo.gl/8k9xKTkcycCkf6gA8">4-1-11 Omachi, Akita-shi, Akita 010-0921</a><br>Phone: +81-18-863-1316<br>Price Range: Not specified<br>URL: <a href="http://vivien111.com/hokusyu/" target="_blank" rel="noreferrer noopener">http://vivien111.com/hokusyu/</a></p>
  2189.  
  2190.  
  2191.  
  2192. <div class="swell-block-accordion">
  2193. <details class="swell-block-accordion__item" data-swl-acc="wrapper"><summary class="swell-block-accordion__title" data-swl-acc="header"><span class="swell-block-accordion__label">FAQ</span><span class="swell-block-accordion__icon c-switchIconBtn" data-swl-acc="icon" aria-hidden="true" data-opened="false"><i class="__icon--closed icon-caret-down"></i><i class="__icon--opened icon-caret-up"></i></span></summary><div class="swell-block-accordion__body" data-swl-acc="body">
  2194. <dl class="swell-block-faq is-style-faq-stripe" data-q="fill-main" data-a="fill-custom">
  2195. <div class="swell-block-faq__item"><dt class="faq_q">What is Iburigakko?</dt><dd class="faq_a">
  2196. <p>It is a traditional pickle from Akita Prefecture, made by smoking daikon radish and then pickling it in rice bran.</p>
  2197. </dd></div>
  2198.  
  2199.  
  2200.  
  2201. <div class="swell-block-faq__item"><dt class="faq_q">What does it taste like?</dt><dd class="faq_a">
  2202. <p>It has a distinctive deep flavor, combining the smoky aroma with the savory richness of rice-bran pickling.</p>
  2203. </dd></div>
  2204.  
  2205.  
  2206.  
  2207. <div class="swell-block-faq__item"><dt class="faq_q">How is it usually eaten?</dt><dd class="faq_a">
  2208. <p>It is typically sliced thin and enjoyed as a side dish with rice or as a snack with drinks. Pairing it with cheese and wine is also popular.</p>
  2209. </dd></div>
  2210.  
  2211.  
  2212.  
  2213. <div class="swell-block-faq__item"><dt class="faq_q">How should it be stored?</dt><dd class="faq_a">
  2214. <p>Unopened packs can be stored in a cool, dark place. After opening, keep refrigerated and consume quickly.</p>
  2215. </dd></div>
  2216.  
  2217.  
  2218.  
  2219. <div class="swell-block-faq__item"><dt class="faq_q">What is the shelf life?</dt><dd class="faq_a">
  2220. <p>Vacuum-packed products last from several weeks to a few months. Once opened, they should be eaten within a few days.</p>
  2221. </dd></div>
  2222.  
  2223.  
  2224.  
  2225. <div class="swell-block-faq__item"><dt class="faq_q">Can I order it online?</dt><dd class="faq_a">
  2226. <p>Yes, many specialty shops in Akita and online stores offer nationwide delivery in Japan.</p>
  2227. </dd></div>
  2228. </dl>
  2229. <script type="application/ld+json">{"@context":"https:\/\/schema.org","@id":"#FAQContents","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is Iburigakko?","acceptedAnswer":{"@type":"Answer","text":"<p>It is a traditional pickle from Akita Prefecture, made by smoking daikon radish and then pickling it in rice bran.<\/p>"}},{"@type":"Question","name":"What does it taste like?","acceptedAnswer":{"@type":"Answer","text":"<p>It has a distinctive deep flavor, combining the smoky aroma with the savory richness of rice-bran pickling.<\/p>"}},{"@type":"Question","name":"How is it usually eaten?","acceptedAnswer":{"@type":"Answer","text":"<p>It is typically sliced thin and enjoyed as a side dish with rice or as a snack with drinks. Pairing it with cheese and wine is also popular.<\/p>"}},{"@type":"Question","name":"How should it be stored?","acceptedAnswer":{"@type":"Answer","text":"<p>Unopened packs can be stored in a cool, dark place. After opening, keep refrigerated and consume quickly.<\/p>"}},{"@type":"Question","name":"What is the shelf life?","acceptedAnswer":{"@type":"Answer","text":"<p>Vacuum-packed products last from several weeks to a few months. Once opened, they should be eaten within a few days.<\/p>"}},{"@type":"Question","name":"Can I order it online?","acceptedAnswer":{"@type":"Answer","text":"<p>Yes, many specialty shops in Akita and online stores offer nationwide delivery in Japan.<\/p>"}}]}</script>
  2230. </div></details>
  2231. </div>
  2232. <p>The post <a href="https://www.foodinjapan.org/tohoku/akita-en/iburigakko/">Iburigakko (いぶりがっこ)</a> appeared first on <a href="https://www.foodinjapan.org">Food in Japan</a>.</p>
  2233. ]]></content:encoded>
  2235. <wfw:commentRss>https://www.foodinjapan.org/tohoku/akita-en/iburigakko/feed/</wfw:commentRss>
  2236. <slash:comments>0</slash:comments>
  2239. </item>
  2240. </channel>
  2241. </rss>
  2242.  

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