For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

Tansan Manjyu is a special and tasty Japanese steamed bun. It's also known as "Inaka Manjyu" (田舎まんじゅう), which means ...

The term "Abura-kasu" refers to a traditional Japanese food ingredient, historically rooted in the culinary culture of Osaka, particularly the Minamikawachi region.

Tochi Mochi (栃もち) is a Japanese rice cake. It is special because it uses the “tochi” nut, also called horse chestnut. Tochi Mochi has special qualities which is usually less sticky than regular mochi.

Houba maki is a traditional sweet from the Kiso region in Nagano prefecture, made by wrapping sweet bean paste in rice flour mochi, enclosing it in soft young magnolia leaves tied with rush grass, and ...