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Feature Stories

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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

Kani. Tai. The decorative good luck fish.
RECOMMENDED

Tai. The decorative good luck fish.

Japanese use the word "omedetai" to describe happy events. Since the last part of the word ("tai") is pronounced the same as the word for sea bream, the fish has come to symbolize good luck in Japan and is commonly served at celebrations like weddings and New Years. Its vibrant red color and determined stare make it the perfect festive decoration. Tai is also pictured being held by Ebisu-sama , the stout god of fertility, to express good luck.

Roasted sweet potato warms the heart
RECOMMENDED

Roasted sweet potato warms the heart

When the weather cools down in Japan, you start hearing the familiar voice of the yaki-imo (roasted sweet potato) vendor. He expertly wails "Ishi (stones) yaki-imo" for the whole neighborhood to hear while selling the delicious treats from his truck that roasts satsuma-imo (sweet potato) on hot stones. The longer they cook, the sweeter and more delectable they become. Satsuma-imo are grown in Ibaraki, Chiba, Miyazaki and Tokushima, but mainly in Kagoshima (originally Satsuma), which accounts for up to 40% of Japan's harvest.

Japan's crispy winter treat. Fried oysters.
RECOMMENDED

Japan's crispy winter treat. Fried oysters.

The first fried oysters are arguably credited to Rengatei Restaurant in Ginza, Tokyo. Coated with flour, dipped in egg and sprinkled with bread crumbs, each oyster is fried to perfection to create a mouthwatering treat veiled in crispy crust that wins over fans of all ages. The oysters for this iconic winter dish often hail from Hiroshima, Miyagi and Okayama.

Japanese food glossary

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

Japanese food glossary

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