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The Deep Insights into Japanese Cuisine

Learn all about Japanese cuisine and hospitality in Savor Japan's in-depth videos.
The more you know, the more interesting it becomes.

Taste of SAKURA - The Deep Insights into Japanese Cuisine Vol.1
3:23

Taste of SAKURA
The Deep Insights into Japanese Cuisine Vol.1
Shunsai Oguraya

Decorating Simplicity - The Deep Insights into Japanese Cuisine Vol.2
3:03

Decorating Simplicity
The Deep Insights into Japanese Cuisine Vol.2
Shunsai Oguraya

Rotary Cutting - The Deep Insights into Japanese Cuisine Vol.3
2:07

Rotary Cutting
The Deep Insights into Japanese Cuisine Vol.3
Shunsai Oguraya

Seasoning of Spring - The Deep Insights into Japanese Cuisine Vol.4
3:50

Seasoning of Spring
The Deep Insights into Japanese Cuisine Vol.4
Shunsai Oguraya

Restaurant or Museum? - The Deep Insights into Japanese Cuisine Vol.5
2:16

Restaurant or Museum?
The Deep Insights into Japanese Cuisine Vol.5
Shunsai Oguraya

Saving the Fragrance - The Deep Insights into Japanese Cuisine Vol.6
2:52

Saving the Fragrance
The Deep Insights into Japanese Cuisine Vol.6
Japanese Cuisine Wakyo

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Japanese Dining Etiquette

Polish your Japanese table manners with tutoring from experts.
Impress your friends with your knowledge and skills.

Kaiseki (course menu)
07.15.2016
5:00
How to eat

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
3:19
Culture & History

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
4:33
The Skill

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Okonomiyaki
07.15.2016
3:16
How to eat

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:11
Culture & History

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:09
The Skill

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

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Discover Oishii Japan

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Chef directory

Finding an excellent chef with tastes that match your own is essential to fully enjoying your dining experience in Japan. Why not compare the backgrounds and philosophies of many of Japan's finest chefs in interviews presented by Savor Japan.

On the menu

Tajima beef from Hyogo Prefecture
RECOMMENDED

Tajima beef from Hyogo Prefecture

Various brands of beef, including world-renowned Kobe beef, are derived from Tajima cattle, a breed of kuroge-wagyu (Japanese black cattle) raised in Hyogo Prefecture. Its meat is finely marbled with fat that has a low melting point and literally melts in your mouth. Only the finest beef meeting the most stringent standards of the Kobe Beef Marketing and Distribution Promotion Association is certified as Tajima beef. Whether grilled as steak or finely ground in hamburger, it tastes light and delicious. Be sure to try Tajima beef when visiting Japan!

The hangover cure that comes in a shell. Shijimi.
RECOMMENDED

The hangover cure that comes in a shell. Shijimi.

When Japanese have morning hangovers, they typically consume shijimi (freshwater clams) to ward off the effects. The clams, available at supermarkets throughout Japan, contain amino acids (ornithine) that help detoxify ammonia, reduce fatigue and protect the liver. Too small to eat separately, they are usually added to miso soup to enhance its flavor. When eaten at restaurants, they give you the confidence to drink more alcohol without worrying about the next morning.

Sweet and aromatic spring strawberries
RECOMMENDED

Sweet and aromatic spring strawberries

Japanese strawberries are sweet, juicy and richly flavorful. This is especially true between March and May when the fruit is most delicious.
They are most commonly grown in Tochigi, Fukuoka, Kumamoto and Nagasaki prefectures, where berry picking in greenhouses is a popular pastime. Glossy Japanese strawberries are typically eaten plain in Japan, but are also added to cakes and various sweets. If you find yourself in Japan during the spring season, why not put strawberry picking on your to do list!

Premium Japanese Kobe beef. A delicacy beyond compare.
RECOMMENDED

Premium Japanese Kobe beef. A delicacy beyond compare.

Unbelievably tender and flavorful, beautifully marbled Kobe beef is only available from Tajima cattle meeting the most stringent standards. At least once in your life, you must experience the rich umami (savory flavor) as Kobe beef literally melts in your mouth. Whether served as steak, sukiyaki or shabu shabu, you will never forget the experience.

Early spring - the season for cherry blossoms, seabream and whitebait.
RECOMMENDED

Early spring - the season for cherry blossoms, seabream and whitebait.

When cherry trees bloom pink, seabream don the same color and become their smooth, fatty best. They are even renamed sakuradai (cherry blossom seabream) during this metamorphosis. Additioanlly, whitebait pleases the plate with seasonal creamy sweetness. It is also delicious as crispy tempura.

Explore the surprisingly diverse flavors of Japanese sake.
RECOMMENDED

Explore the surprisingly diverse flavors of Japanese sake.

Spring is in the air, making it the right time to relax and enjoy Japanese sake. But selecting the right brand of sake can be challenging when there are numerous choices. So be sure to ask the proprietor, waiter or bartender for advice on the brand that best matches your meal or mood. Or better yet, try a sampler set and decide for yourself. At many establishments, they will write down the names of the brands for you so you remember your favorites the next time!

Japanese food glossary

Japanese enjoy foods in season.
Learn about the seasonality of Japanese ingredients.

Japanese food glossary

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