Stories
From the Field
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.