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Latest Articles in All-areas

練り切りとは|材料・こなしとの違いと季節の楽しみ方
Food

What Is Nerikiri? Japan’s Seasonal Wagashi Sculpted by Hand

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日本酒の種類と選び方|純米・吟醸・本醸造と飲む温度
Food

What Is Sake (Nihonshu)? Junmai, Ginjo & Honjozo Labels

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こたつとは|置きごたつ・掘りごたつの違いと使い方
Life

Kotatsu Guide: Japan’s Heated Winter Table Tradition

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ハンディファンのマナー|日本の夏を快適に過ごす
Life

Japan Handy Fan: Summer Heat Tool & Polite Use Tips

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日傘の選び方とマナーガイド|観光中に役立つ使い方と晴雨兼用のポイント
Life

Higasa Guide: Japan’s Sun Umbrella for Hot Sunny Days

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日本の煮物とは?だしと食材を味わう家庭料理の基本
Food

Nimono Guide: Japan’s Dashi-Simmered Home Cooking

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和食の基本|一汁三菜・食材の組み合わせと食事マナー
Food

What Is Washoku? Japan’s UNESCO Food Culture & Ichiju-Sansai

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漬物の種類|野菜で知る日本の定番食材と味わい
Food

What Is Tsukemono? Japan’s 600 Pickle Varieties by Vegetable

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栗の渋皮煮とは|甘露煮との違い・作り方の流れ・食べ方
Food

Kuri no Shibukawa-ni: Japan’s Autumn Chestnut Preserve

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田植えとは|米づくりの流れと前後の作業をわかりやすく紹介
Food

Taue Guide: Japan’s Rice Planting Tradition & Process

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おかゆとは|雑炊・おじやとの違いと白がゆの食べ方
Food

Okayu: Japanese Rice Porridge, Toppings & How to Eat It

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七草粥はいつ食べる?1月7日の意味と春の七草の名前
Traditional Culture

Nanakusa-gayu: Japan’s January 7 Seven-Herb Porridge

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