Yakiniku, known as Japanese BBQ, is a delightful fusion of Korean and Japanese flavors, originating from Korean BBQ.

A new year is upon us, and it’s time once again to turn your attention to the yearly tradition unlike any other – Best of the Pacific voting season!

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.

“Umeboshi” is a very sour pickle made by fermenting plums. You will see umeboshi in Japanese lunch or bento boxes sold in the super market. This is in part to prevent food spoilage, because it is believed umeboshi help prevent bacteria growth.

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.

In case you have not noticed, karaage (Japanese-style fried food) is big in this country, especially chicken karaage.

In Japan, before you eat a meal, you say “itadakimasu” to express appreciation for those who cooked the food.

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

The surprising international history of one of Japan’s most beloved comfort foods

Somen, or somin in Okinawan dialect, comes in different varieties, but an Okinawan favorite is to have the noodles stir-fried in somin champuru.