TASTE OF JAPAN

How could one visit the Tohoku Pacific Coast without trying the seafood? Here's a rundown of the culinary delights to be on the lookout for while visiting the flavorful northeastern region of Japan.

Michelin-starred Chef David Bouley demonstrates original dishes created with Japanese ingredients: Health-themed Presentation on Diversity of Japanese Food Products.

Professor Ryoji Hamamoto of the Tsuji Culinary Institute outlines the history and health benefits of Japanese food at a special event in New York.

Anthony Bourdain, who has tried eating silkworms for a meal, has refused to eat 'natto'. But with a little familiarity, and a lot of convincing that this superfood is oh-so-healthy, you'd forget that this fermented soybean is downright stinky.

Master the art of selecting the best rice for every occasion!

Ready to become an expert on the white, fluffy deliciousness that is tofu?

'Koji' has been used in Japan for more than 1,000 years, and has recently been in the limelight for its wonderful healthful and beautifying properties.

Everybody knows Japanese soy sauce, but did you know there's more than Kikkoman? Here we take a look at seven premium options from all around Japan.