A long-time resident shares her knowledge of mouth-watering local food spots, great shopping and open green space in one of Japan's most fascinating regional capitals.

In Japan, spring doesn’t just bring cherry blossoms and blue skies. It comes with a number of delicious, fresh ingredients that are unavailable at other times of the year. Let’s take a look at those ingredients and how to make the most of them!

The first of a two-part series on where to buy ingredients for those dishes you miss the most. From tiny shops to on-line retailers and supermarket chains, Japan offers a wealth of sources from which to stock your pantry with foods from home.

Randy Channell Soei is a tea ceremony master living in Kyoto. He tells us how he came to follow the Way of Tea, its connection to martial arts, and the benefits of Japan's time-honored tea ceremony.

Japan's unique, colorful New Year dishes are part of the traditional celebration of this auspicious day. Here's the story behind the holiday and the dishes that are enjoyed throughout the country.

Learn how one family made a big impact on their diet by switching to Japanese-style home cooking.

A café staple for years, the fruit sandwich (furutsu sando) is back in the news, as new gourmet versions have caught the attention of sweet lovers. Here's a primer on making your own at home.

He’s written over 1,000 restaurant reviews for the Japan Times newspaper. Now he shares some of his favorite dishes, memorable meals, classic menus, and why soba is the most underrated Japanese food.