JAPANESE FOOD

Ayuko Akiyama’s Buddha Bellies cooking class offers hands-on courses in Japanese cuisine—including advanced courses in cutting sushi and sashimi.

Shizuoka Prefecture is the source of roughly half the tuna in Japan, making it only natural that the region is home to great sushi—and even a sushi museum!

Opened in early 2015, Tsumamigui aims to occupy the space between cheap and easy conveyor belt sushi and more formal (and expensive!) sushiya.

The unforgettable feeling of walking into an unfamiliar, unknown shop to discover the best sushi you’ve had in your life.

We'll give you a hint: it's not from McDonald's!

For a healthy and cute lunch, try this fresh new take on zaru-soba—Totoro made from tororo!

This recipe for spring rolls, or "harumaki," may not be authentic—or at least, not authentically Chinese. It's authentically Japanese-Chinese, or "chuuka"—Chinese dishes that were introduced to Japan mostly in the late 19th to 20th centuries.

Masaharu Maeda, a professor of rehabilitation studies, believes bathing culture is one of the secrets to Japanese longevity.