Tsukemen is one of Japan’s best-known noodle dishes, but Hiroshima offers its own distinctive version that differs sharply from the richer styles found in Tokyo and other parts of the country.

Takehara City in Hiroshima Prefecture is one of Japan’s historic sake towns. Located near the Seto Inland Sea, the city became wealthy during the Edo period through trade and sake brewing. Today, Takehara is still known for its traditional streets, old breweries, and connection to Hiroshima’s sake culture.

Aaron and Claire share an easy soy-glazed pork belly rice bowl recipe that combines tender pork, a rich savory glaze, and simple ingredients for a comforting Japanese-inspired dinner at home.

Rachel and Jun use free bamboo to build a DIY garden fence and turn their backyard into a calm and cozy Japanese-style garden.

Anko donuts combine a familiar Western pastry with a classic Japanese filling. These soft, fried treats are filled with sweet red bean paste known as anko. The result is a dessert that blends two food traditions in a simple and recognizable way.

Amazake is one of the most unique traditional drinks enjoyed by Japanese people since the Nara period (710-794). Even though its name includes the word sake (alcoholic beverage), most amazake contains little to no alcohol, so both children and adults can enjoy it together.

Jelly wagashi brings a touch of elegance to Japan’s confectionery traditions. This dish offers a light and cooling alternative to denser sweets like mochi or festival pastries. Crafted from agar, a seaweed-based gelling agent, these translucent delights capture subtle flavors of fruit, tea, or seasonal blossoms.

Aaron and Claire make Japanese home cooking simple and realistic to try. Here are three re-cook friendly dishes, from Butadon to Omurice and Buta no Kakuni, that you can confidently make at home.

Matcha is a finely crafted green tea powder that represents elegance and a deep appreciation for nature in Japanese tea ceremony culture. This tea flavor is widely used in many types of Japanese sweets and snacks, including Tsujiri no Sato. L

Cherry blossoms brighten Japan’s spring landscape with their delicate pink hues, and they also find their way into kitchens across the country, where cooks transform these fleeting petals into flavorful ingredients for both sweet and savory dishes. 

In Aichi Prefecture, where bold flavors and everyday comfort food shine, Sugi Confectionery (Sugi Seika) quietly steals the spotlight with simple, crunchy snacks full of local charm.

If you’re looking for a Japanese comfort food that’s quick, affordable, and full of flavor, Aaron and Claire have a great option. In this video, Aaron shows how to make Gyudon using ground beef instead of the usual thinly sliced beef.