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From the pink slices beside your sushi to the warming kick in a winter tea, ginger — shoga (生姜) — is everywhere in Japan...

Most people meet azuki (あずき) beans as the sweet red-bean paste inside Japanese desserts. But strip away the sugar and th...

Chewy, sticky, and endlessly satisfying, mochi (餅) is a Japanese rice cake made from pounded glutinous rice. It is a fes...

They are tiny enough to overlook, but sesame seeds — goma (ごま) in Japanese — are one of the most nutrient-dense foods in...

Meaty, savory, and deeply umami, shiitake (椎茸) mushrooms are a cornerstone of Japanese cooking — used fresh in stir-frie...

Sweeter and denser than any Western pumpkin, kabocha (かぼちゃ) is a beloved Japanese squash that shows up simmered, tempura...

In Japan, amazake (甘酒) has earned the nickname "the drinkable IV drip" (nomu tenteki) — and for good reason. This sweet,...

White rice is the default in Japan, but its less-polished cousin quietly outperforms it for athletes. Genmai (玄米), Japan...

It floats in your miso soup, fills out your seaweed salad, and wraps your sushi — yet most people barely think about it....

When autumn arrives in Japan, the smell of yaki-imo — slow-roasted sweet potato — drifts from street vendors and superma...