Kakigori (Shaved Ice)

A traditional Japanese sweet beverage made from rice koji or sake lees. So nutritious it is called 'drinkable IV drip,' it has been enjoyed since ancient times for summer heat relief and winter warmth. It has recently regained attention as a health drink amid the fermented food boom.

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.

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.

A quintessential Japanese winter dish of daikon, konnyaku, eggs, and fish cakes simmered in dashi broth for hours. Beloved as an everyday comfort food available even at convenience stores, its broth and ingredients vary by region. The steaming oden at street stalls and convenience stores symbolizes Japan's winter landscape.

A traditional Japanese luxury fish eaten as kabayaki (grilled with sweet soy glaze). The charcoal grilling technique differs between Kanto (back-split) and Kansai (belly-split) styles. The custom of eating eel on Doyo no Ushi no Hi dates back to the Edo period, and una-ju and una-don symbolize a special indulgence for the Japanese.