Wagyu beef has made quite a reputation for itself here in the United States. Often thought of being and marketed as synonymous with Kobe...

Every year between September and January, an elusive mushroom comes into Japan’s culinary spotlight. Matsutake, or pine mushrooms, are...

A non-carbonated soft drink, with a milky texture and a sweet, but slightly sour finish describes the unique but delicious flavor of the...

Whether it be bright red, juicy strawberries, in delicate packaging, or a single cantaloupe perfectly round, creamy and sweet, the...

Popular over the course of centuries, the humble rice cracker, known collectively as senbei, continues to be a cornerstone of Japanese...

Starting in the rainy season, an interesting phenomenon starts to arise in restaurants in Japan. Long chutes made of halved bamboo stalks...

Natto is perhaps one of Japan’s most contentious foods. Made from bacteria-fermented aged soybeans, natto has a strong odor similar to...

With a chewy, slightly crusty top, and a fluffy, springy center, Melon Pan is an incredibly popular snack in Japan. Not traditionally...

As the rainy season comes to an end, and Japan enters the height of it’s hot and humid summer, one dessert with a surprisingly long...

There are many things that mark the passage of the seasons into summer in Japan. Kakigori piled high, cool and savory hiyashi chuka,...

The coming of the spring season means that our seasonal leafy green vegetables are finally back in stock, and one of those is Mizuna!...

If you’ve been shopping in Maido’s produce section, chances are you’ve seen a daikon radish. Resembling a large, white carrot, the daikon...

Are you looking for the perfect cup ramen to comfort you in these trying times? Look no further because Menraku has got you covered. We...