Stories
From the Field
allFood & Sake· June 29, 2026
Zunda: Sendai's Bright Green Edamame Sweet
Zunda is the bright green soybean sweet that defines Sendai's table. From traditional zunda-mochi to the cult shake at Sendai Station, here is how a humble paste of mashed edamame became Miyagi's most beloved flavor.
autumnFood & Sake· June 28, 2026
Aomori Apples: Orchards, Cider, and the Fruit That Built a Prefecture
Aomori apples account for more than half of Japan's harvest, and the orchards around Hirosaki tell the story of how a single fruit reshaped a prefecture. A guide to the cultivars, the craft, and the autumn experiences that make the Tsugaru plain worth the trip.
autumnFood & Sake· June 28, 2026
Imoni: The Taro Hot Pot That Defines a Yamagata Autumn
Imoni in Yamagata is more than a hot pot. It is a riverbank ritual of taro, beef, and wood smoke that arrives with the first cool air of autumn and gathers an entire prefecture around a single simmering pot.
allFood & Sake· June 27, 2026
Kitakata Ramen: The Morning-Noodle Capital of Fukushima
In a small city tucked into the mountains of western Fukushima, ramen is not a late-night indulgence but a breakfast ritual. Kitakata ramen has earned its place among Japan's three great noodle towns, and it is best understood at dawn.
allFood & Sake· June 19, 2026
Yonezawa Beef: Inside One of Japan's Three Great Wagyu
Yonezawa beef ranks among Japan's three great wagyu brands, a product of cold mountain basins, strict grading, and a castle town that learned to eat beef from a 19th-century English teacher. Here is what defines Yonezawa beef and how to taste it well.
winterFood & Sake· June 12, 2026
Kiritanpo and the Flavors of Akita
Kiritanpo is Akita's signature dish: toasted cylinders of pounded rice simmered in a rich chicken broth with heritage poultry and mountain vegetables. It is the entry point to one of Japan's most distinctive regional tables.
allFood & Sake· June 10, 2026
Sendai Gyutan: The Story of Japan's Beef Tongue Capital
Sendai gyutan — charcoal-grilled beef tongue — was invented in postwar Sendai and became the city's defining dish. A guide to its history, how it is served, and where to eat it.
autumnFood & Sake· June 9, 2026
The Rice Farmers of Yamagata: Why This Region Grows Japan's Finest Grain
Yamagata grows some of the most prized rice in Japan. A look at the Shonai plain, the snowmelt and climate behind the grain, the celebrated varieties, and the food culture built around rice.
allFood & Sake· May 18, 2026
Morioka's Three Noodles: The City That Settled the Carb Debate
Three noodle dishes. One small city. Morioka has more interesting food culture per capita than anywhere else in Japan.
allFood & Sake· May 17, 2026
What to Eat in Tohoku: The 12 Dishes That Define the Region
Tohoku's food is the most distinct in Japan — shaped by altitude, cold, and isolation. These are the 12 dishes that define the region.
allFood & Sake· May 17, 2026
A Drinker's Guide to Tohoku Sake: The 8 Breweries Worth Going Out of Your Way For
Tohoku produces over 30% of Japan's sake. Here are the eight breweries where the bottle you drink onsite is the one worth traveling for.
allFood & Sake· May 5, 2026
Why Tohoku Makes Japan's Best Sake
The world drinks Japanese sake, but few know where it truly comes from. The answer is Tohoku — a cold, snow-heavy region where pure mountain water, centuries-old rice cultivation, and master brewers have quietly perfected the art of fermentation.