Not just a cultural symbol, the national flower of Japan – cherry blossom or sakura – is also skillfully used in cooking to create unique flavors and enhance the attractiveness of traditional Japanese food and drink.

There is no shortage of warming soup dishes in Japanese cuisine, when you really need to warm the soul you choose nabe, or Japanese hotpot.

Since the Heian Period (794-1195), every year on March 3rd is Girls’ Day, also known as Doll’s Festival or ‘Hina Matsuri’ in Japanese. This is a day in which families all over Japan wish for the health and prosperity of their young girls,

Soba noodles take a back seat to ramen as a Japanese culinary export, but they are hugely popular across Japan with many local variations.

Called ‘takenoko’ in Japanese, bamboo shoots aren’t just for crafts or construction, but are one of many seasonal foods in Japan.

Spring’s bright colors feature prominently in Japanese sweets, with cherry blossom pink particularly popular during sakura season.

Valentine’s Day in Japan consists of two main treats: giri-choco for the colleagues, and honmei choco for the loved ones.

January is a quiet time of reflection in Japan, and once February arrives the country jumps back into gear beginning with Setsubun. Read on to see what follows.

When talking about traditional Japanese alcohol, many people think of Japanese sake (rice wine). However, another popular drink that many people fall in love with is the popular Japanese plum wine.

Dessert soups, sake-infused buns, and hot fermented drinks are some of the unique Japanese treats in winter perfect for a cozy teatime.

Spending any amount of time in Japan will see contact with ume fruit. Whether it is pickled or used in alcohol, its products are very popular and used in a variety of dishes and as flavoring.

Japan’s luxury fruit commands unbelievable prices, and is closely tied to age-old gift giving culture.