Amazake

A traditional Japanese food made by coagulating soy milk. Various types include silken, firm, grilled, and freeze-dried tofu, used in a wide range of dishes from Japanese to Western cuisine. As a high-protein, low-calorie health food, it has become a pillar of vegetarian and vegan diets consumed worldwide.

A Japanese summer tradition of finely shaved ice topped with syrup and condensed milk. In recent years, upscale kakigori shops using natural ice and house-made syrups have gained popularity, with the dessert continuing to evolve through fluffy textures and refined flavors. It is one of Japan's oldest sweets, dating back to the Heian period.

Boxed lunches sold at railway stations, featuring diverse varieties that showcase local specialties. Originating in the Meiji era, ekiben became an integral part of Japan's railway culture as a pleasure of travel. The experience of enjoying regional flavors while watching scenery pass is one of the highlights of traveling in Japan.

A traditional Japanese celebratory feast eaten during New Year. Each dish packed in jubako (tiered boxes) carries auspicious meaning: black beans symbolize health, herring roe represents prosperity, and shrimp signifies longevity. It is a culinary art that embodies the Japanese spiritual culture of wishing happiness for one's family.

A traditional Japanese fermented food made by fermenting soybeans with Bacillus subtilis. Its distinctive stickiness and aroma divide opinions, but it is extremely nutritious. Components such as vitamin K2 and nattokinase have drawn attention, leading to a worldwide reassessment as a health food.

Traditional Japanese preserved vegetables pickled in salt, rice bran, miso, vinegar, and other media. Varieties are astonishingly diverse by region and ingredient, including nukazuke, takuan, senmaizuke, and narazuke. Essential as a palate cleanser in Japanese meals, their health value as fermented foods has also gained attention.