The sake breweries of Kashima City open their doors to overseas tourists, offering a peek into how sake is made for one of Japan's three most prominent Inari shrines.

Highlighting Japan sat with Food Industry Affairs Bureau Director-General Masayuki Yamashita to talk about MAFF's global strategy following UNESCO's recognition of Japanese cuisine as an element of Intangible Cultural Heritage in 2013.

Food culture expert Takeo Koizumi explains exactly why fish are so central to Japanese cuisine culture.

With a tradition dating back more than seven centuries, Yuasa soy sauce has taken to the tables of Europe's finest restaurants.

Often chosen to accompany a glass of beer, edamame taste best with a dash of salt!

The pufferfish is known around the world for its dangerous poison, but when sliced into sashimi, it's transformed into the most beautiful and tasty Japanese delicacy.

With a 400-year tradition, Arita is the oldest among Japan's various porcelain-making regions, and Arita porcelain exported to Europe in the 17th century had a strong influence on what would become Germany's Meissen porcelain brand.

One of Japan's longstanding traditions is to eat buckwheat noodles on New Year's Eve. But why are they so important? Read on to find out!