Kabocha korokke, is a common and very popular bento meal item. You’ll find this in many schoolchildren’s lunch boxes when autumn arrives as it’s a great way for moms to get their kids to eat more veggies.

Locals aren't the only ones taking advantage of Japan's fresh fish, fruit and vegetables.

In Japan, rice has a rich history which dates back over 2000 years. It’s a staple in many traditional dishes and has become an important part of Japanese food culture.

If you have sampled the traditional sweets of Japan, you might have been surprised how different the tastes – and ingredients that include sweet potatoes, sweet beans and rice - are from Western sweets.

Foods like omurice, ton katsu and naporitan spaghetti are items you’ve likely seen on a menu if you’ve ever visited a casual dining restaurant in Japan.

In Japan, pouched ready-made curries are a popular item at grocery stores for busy people with little time to prepare a hot home-cooked meal.

The recipe below is meant to replicate your favorite CoCo’s curry sauce and, best of all, it can be personalized with whatever ingredients you enjoy. This recipe is adapted from Japanese comedian Saigen Daisuke, who is known for trying to replicate dishes from popular restaurants.

If you’re a Japanese food fan, you may have heard of okonomiyaki; a Korean food afficionado—chijimi. But Okinawa also has its own version: hirayachi.

Sushi, tempura, savory okonomiyaki – there are so many yummy Japanese foods you won’t want to miss during your stay. “Hashi” or chopsticks are an indispensable tool when you sample these local specialties.

“Sea Chicken” is canned tuna made by Hagoromo Foods Corp., a Japane sefood company.