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Uonuma

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Soul of Japanese Cuisine Book Review

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Japanese Horseradish | Wasabi - Foodies Japan

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Hotate-gai, Venus Clams, Mussels, Taira-gai And Baka-gai | One Shell Of A Dish - Foodies Japan

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A Plaice in the Sun | Dried Cod - Foodies Japan

David Capel

Japanese Tea Ceremony - Zen Beyonce And Back - Foodies Go Local

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Gion Festival 101

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Health Benefits of Green Tea

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Biotei Vegan Organic in Kyoto

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Toyosu Fish Market Tokyo

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Tsukiji Fish Market Moving: News Update

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Gomacro Salon Vegan in Kyoto

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Where to Find Great Vegan Food in Kyoto Mumokuteki Cafe

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One Morning in Tsukiji

Jennifer E. Higa

Tempura Mizuki

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Iwasa Sushi in Tsukiji

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Zen and the Art of Green Tea

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How To Prepare Tofu The Japanese Way

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100 Year-Old Tofu Shop Thrives In Tsukiji Fish Market

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Genmaicha - Japanese Tea - Foodies Go Local

Tyas Sosen

Best Vegan Experiences in Kyoto: #1

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Hamada Shoyu: Elixir of the South

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Best Vegan Experiences in Kyoto: #2

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Fanny Chu's Chahan Fried Rice

Fanny Chu

Chitose Airport Hokkaido Food Paradise

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What is Sapporo Ramen?

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The House of the Ladies of the Early Morning Sun: Akatsuki No Kai

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Christmas dining in japan top ten

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Tsukiji Cooking Team Building

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Tofu Hummus

Haruno Yamaguchi

At The Inn Of The Forgotten Geisha

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Kagoshima Local Products

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Tofu Marinated in Olive Oil with Herbs

Haruno Yamaguchi

TSUKIJI COOKING: tour the market with experts

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Okinawa

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Okinawa Local Products

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kagoshima

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miyazaki

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Ehime

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Ehime Local Products

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Kagawa

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Kagawa Local Products

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Shimane

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Shimane Local Products

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Tottori

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Tottori Local Products

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Aichi

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Fukui

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Ishikawa

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YAMAGATA

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FUKUSHIMA

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Hokkaido

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Hokkaido Local Products

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Cooking Up a Storm at the Heart of Old Edo, Part1

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Cooking Up a Storm at the Heart of Old Edo, Part 2

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Five Things to Do in Tsukiji After You've Visited the Fish Market

Jon Sheer

Kombu, the Kelp Every Broth Needs

Jon Sheer

Soul of Japanese Cuisine Book Review

  Here at Foodies Go Local we've seen mo...

Japanese Horseradish | Wasabi - Foodies Japan

Japanese horseradish wasabi has made it ...

Hotate-gai, Venus Clams, Mussels, Taira-gai And Baka-gai | One Shell Of A Dish - Foodies Japan

Hotate-gai scallop literally means ‘the ...

A Plaice in the Sun | Dried Cod - Foodies Japan

As the country that has done more than m...

What is Konnyaku? | The Devil’s Tongue, Lotus and Burdock Root - Foodies Japan

Konnyaku devil’s tongue, or elephant foo...

A Brief History of Japanese Cuisine: Formal Feasting And Cheese In Nara | Say Cheese! - Foodies Japan

In 710, the center of Japanese power mov...

Five Cool Foods To Cool Down | Beat The Summer Heat in Japan - Foodies Japan

This is how to beat the summer heat in J...

Sashimi | Finest Dish, Raw Fish - Foodies Japan

Sashimi, or (o)-tsukuri, as it’s called ...

A Dash Of Dashi | Basic Stock - Foodies Japan

A great dashi stock is essential. It is ...

Japanese Sweets [Wagashi] I The Sweet Course, Snacks & Desserts - Foodies Go Local

It may seem as if much wagashi, Japanese...

Yamaimo | Japan's Tasty Energizing Yam - Foodies Japan

Yamaimo or yamanoimo yam grows wild in t...

Toriniku Chicken and Jidori | Passion For Poultry - Foodies Japan

Here in Japan, the chicken itself is cal...

Fugu Blowfish | Delicious Yet Deadly - Foodies Japan

Fugu blowfish or puffer fish is famed fo...

Matsutake Ultimate Mushroom | Fancy Fungi - Foodies Japan

Matsutake, often abbreviated to mat’take...

Soup for All Seasons | Boiled Down - Foodies Japan

Suimono Soup and Birdsong Have you ever ...

The Best Japanese Knives | Cut To It! - Foodies Japan

Almost every foodie and chef knows that ...

Sushi 101 | The Best Fish Dish - Foodies Japan

It may be the country’s most successful ...

Tai | Sea Bream, Snapper - Fish For Celebration

The favored dish at any major Japanese c...

Popular Japanese Shellfish | Turban Shell - Foodies Japan

Summer Festivals and Corn | Celebration & Food - Foodies Japan

Summer time in Japan is festival time. N...

The Debut of Tofu | Have You Heard Of This Curd? - Foodies Japan

Not that long ago tofu was oft- maligned...

Kawadoko | Dining By The Riverside - Foodies Japan

Al fresco dining is one of Japan's great...

Ayu : Sweetfish | Sweets from the River - Foodies Japan

Japanese anglers’ best-loved river fish ...

Hotpot Cuisine | Nuts for Nabe - Foodies Japan

Nabe hotpot dining must surely be the mo...

Japan's Sea Fish Menu | Buri, Tai Sea Bream and Saba Mackerel - Foodies Japan

Buri the yellowtail or amberjack weighs ...

Top Ten Kyoto Dining Experiences | Foodie Paradise For All Budgets And Tastes - Foodies Japan

It was born, wrote the old Poets, as the...

Kawazakana River Fish: Shishamo, Ayu, Iwana, Yamame, More | Dreams From Streams - Foodies Japan

Japanese anglers’ best-loved river fish ...

Kofun And Asuka Periods | Influential Neighbors - Foodies Japan

During the Kofun period, (250 to 538 AD)...

Nabe/Nabemono | Japan's Hot Pot - Foodies Japan

Nabe hot pot dining must surely be the m...

A Taste of Luxury in a Hidden Rural Setting | Hira Sanso - Foodies Japan

High in the hills above Lake Biwa, in a ...

Japanese Field Mustard | Seasonal Japanese Foods - Foodies Japan

The arrival in the fields of the bright ...

Sanma Pacific Saury, the Leatherjacket, And One Big Ugly Fish | The Good, The Tasty & The Ugly - Foodies Japan

Autumn isn't autumn until sanma Pacific ...

Fine Dining in Old Tokyo | Simply Soba - Foodies Japan

We introduce the hidden culinary gems of...

Meat Eats | Bountiful Beef - Foodies Japan

Since the Meiji-period Emperor’s 1873 re...

Anago Conger Eel | Appeal Of Eel - Foodies Japan

The tasty hamo pike-conger is scary-look...

The Hamo Pike-Conger | Fine, Fearsome, Flavorful - Foodies Japan

The pike-conger or hamo is a fearsome-lo...

Dried Seaweed | The Story Behind Nori - Foodies Japans

Despite its rather unassuming deportment...

Prawns, Shrimp and Lobsters | Crustacean Crusaders - Foodies Japan

In everyday Japanese, ebi prawns or shri...

A New Year Japanese Feast | Kaiseki in Kyoto - Foodies Japan

One of the great memorable food options ...

Ocean Greens | Kaiso Seaweed - Foodies Japan

Found throughout the country, although T...

Sake Salmon & Flying Fish | Drunken Dishes - Foodies Japan

Sake Sake, sometimes called shake, perha...

Get Schooled On Fish | Wrasse, Groupers, Kue, Hatahata, Wakasegi - Foodies Japan

Kanto dwellers shun the colorful bera wr...

Moon in an Udon Sky | O-tsukimi - Foodies Japan

The Japanese have a special affinity for...

An Edo | Tokyo Culinary Timeline Part 3 - Foodies Japan

1842  The rice harvest fails and in the ...

How Much Are You 'Shellin For A Melon? | Fruit That Breaks The Bank - Foodies Japan

The Japanese consume lots of fruit, some...

A Food In Edo Timeline | Part 1 (1603 to 1756) - Foodies Japan

History of Japanese Food in Edo 1603 Tok...

Young Bamboo Shoots | Takenoko - Foodies Japan

Surely there is no vegetable more redole...

Aji: Horse Mackerel | Delish Fish - Foodies Japan

If you're wondering what sushi to eat, y...

Rice - The Grain That Japan Can't Live Without - Foodies Go Local

The Japanese don’t just consume o-kome r...

Kare Raisu | Curry Rice - Foodies Japan

A decade and a half ago, as I worked on ...

Butaniku Pork, Venison, and Wild Boar | Meet The Meat - Foodies Japan

Buta is the pig, butaniku is pork. Eaten...

Miso | A Paste To Taste - Foodies Japan

When my Japanese father-in-law travels a...

Unagi Eel and Dojo Loach | Slippery Creatures - Foodies Japan

UPDATE July 14th, 2018: Doyo no Ushi are...

Mirin, We're In | Ritual Drink Turned Household Sweetening Staple - Foodies Japan

Mirin is used extensively in Japanese cu...

Tanabata with Japan's Romeo & Juliet... And Noodles | Summer Stories - Foodies Japan

Of All the Japanese Festivals, Tanabata ...

Maguro and the Flatfish | Flat Fish Get Around - Foodies Japan

Japanese Favorite Seafish Maguro  Despit...

Bonito Flakes | Powerhouse Of Flavor - Foodies Japan

Katsuo-bushi (鰹節, dried bonito flakes) f...

The Jomon Plat du Jour | Food That Is Dated, Is Still Plated - Foodies Japan

A primitive Jomon hearth from Uenohara J...

Noodles Meet Wheat | Menrui - Foodies Japan

Japan must be the only country in the wo...

Beans, Bamboo Shoots and Bean Sprouts | The Little Things - Foodies Japan

Japan’s most visible green beans are eda...

A Food In Edo Timeline | Part 2 (1757 To 1836) - Foodies Japan

History of Japanese Food in Edo Around 1...

Delicious Denizens Of The Deep | Tako Octopus And Ika Squid - Foodies Local

Where Squid 'Ika' Are Captured  Ika squi...

Shoyu: Soy Sauce | The Joy Of Soy - Foodies Japan

When I first arrived in Japan in July 19...

What is Matcha | A Pro's Point Of View - Foodies Japan

"What is matcha?" you ask. Literally the...

Ramen, Notorious.

Ramen was, for the longest time, Japan’s...

Hanami : Sake & Sakura | Drinking Under the Cherry Blossoms - Foodies Japan

Though the Imperial flower is the chrysa...

Tango Torigai | Magnificent Mollusks - Foodies Japan

The famous tourist attraction up here is...

Japan's Sea Fish Menu | Delectable Dishes From the Deep - Foodies Japan

The nishin herring is not as widely used...

Eating In The Edo Era | An Intro to Vintage Food - Foodies Japan

There's a Japanese saying: Edo no rekish...

Nappa Japan's Lovely Leafy Greens | Get That Green - Foodies Japan

Napa or Na leafy greens are cultivated l...

Myoga Ginger, Shoga & Garlic | Japans Flavor - Foodies Japan

What Is Myoga? You ask Myoga: Japanese G...

Escoffier in Kimono: Star Japanese Chefs Reveal Their Secrets

In his role as Director of the Japan Cul...

Udon and Somen | Oodles of Noodles - Foodies Japan

Udon, or o-udon to give it its Sunday na...

Kani | King of Crab - Foodies Japan

Kani crab is a winter favorite throughou...

Tastes From Distant Shores | Foreign Flavors - Foodies Japan

One might argue that all Japanese cuisin...

Japanese Spices: Japanese 7 Spice | Yuzu And Yuzu Kosho - Foodies Japan

The Japanese spice shelf is treasure tro...

A Brief History of Japanese Cuisine: Enter the Yayoi Rice Paddy

During the Yayoi period (300 BC to 300 A...

Wagashi Sweets: The Sweet Course, Snacks & Desserts

It may seem as if much wagashi, Japanese...

A Brief History of Japanese Cuisine: Edo And Food, Overview

A brief period of vigorous international...

The Wages of Peace | Heian-Period Japan’s Food - Foodies Japan

In 784 the Imperial capital upped sticks...

Manganji Peppers | Pick this Pepper! - Foodies Japan

For many years I lived a Tale of Two Cit...

Meat Eats: Butaniku Pork, Venison, and Wild Boar

Buta is the pig, butaniku is pork. Eaten...

Su Vinegar, Ponzu Citrus Dip and Tsukemono Pickles

Japan’s own first vinegar, umezu, came a...

The Veggie Kitchen: Negi Spring Onions, Nira, Tamanegi And Eggplants

Negi spring onion or Welsh onion is very...

Konsai Root Vegetables: The Versatile Daikon Japanese Radish

Konsai root vegetables such as daikon gi...

Kinoko Mushrooms: Let The Fungus Be Among Us

Japan’s climate makes it a fungi-lovers’...

Root Vegetables: Konnyaku The Devil’s Tongue, Lotus and Burdock Root

Konnyaku devil’s tongue, or elephant foo...

Sazae, Asari, Torigai And Baigai

Sazae turbo or spiny top shell is a stro...

Japan's Sea Fish Menu: Herring, Sardines and Horse Mackerel

The nishin herring is not as widely used...

旬の物 Shun no Mono: Nanohana

The arrival in the fields of the bright ...

The Ultimate Hanami Cherry Blossoms Food and Drink Guide 2018

Wondering where and when to see the best...

Kyoto Zen Cuisine For World Travelers

An exclusive conversation with Mr. Tensh...

The Ritz-Carlton, Kyoto, La Locanda 's master chef Valentino Palmisano

Located in Japan’s culinary and cultural...

Bamboo Words

Bamboo shoots inspire culinary creativit...

Eel-Eating Days Of Summer

I love living in Tokyo, though the heat ...

Katsuo-bushi: A Powerhouse of Flavor in Japanese Cuisine

Katsuo-bushi (鰹節, dried bonito flakes) f...

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