Doyo no Ushi no Hi is a summer tradition in Japan where people eat grilled eel (unagi) to stay strong in the heat. Rich in nutrients, unagi is believed to boost stamina. Fun fact: the custom spread in the Edo period thanks to a clever promotion by an eel shop. #food #japan #japanesefood

Doyo no Ushi no Hi is a summer tradition in Japan where people eat grilled eel (unagi) to stay strong in the heat. Rich in nutrients, unagi is believed to boost stamina. Fun fact: the custom spread in the Edo period thanks to a clever promotion by an eel shop. #food #japan #japanesefood

Nori is dried seaweed used in Japanese cuisine, especially for sushi, rice balls, and snacks. Thin, salty, and rich in umami, it’s packed with minerals and vitamins. Whether wrapped around sushi or enjoyed as crispy sheets, nori is a staple of Japanese flavor. #food #japan #japanesefood

Onigiri’s history goes back over 1,000 years. It began in the Jomon period as a portable meal and offering with the start of rice farming. In the Edo period, it became common travel food, and wrapping it with Asakusa nori seaweed became the standard style. #food #onigiri #japan

Onigiri’s history goes back over 1,000 years. It began in the Jomon period as a portable meal and offering with the start of rice farming. In the Edo period, it became common travel food, and wrapping it with Asakusa nori seaweed became the standard style. #food #onigiri #japan

Nanakusa-gayu, or Seven-Herb Rice Porridge, is a traditional Japanese dish enjoyed on January 7. Made with seven spring herbs, it is believed to support health, cleanse the body after New Year feasts, and invite good fortune. A gentle taste of seasonal tradition in Japan. #food #japan #japanesefood

The Hidden Christian Sites in Nagasaki and Amakusa, a UNESCO World Heritage Site, include churches, worship places, and artifacts. They reflect Japan’s history of Christian persecution and the faith and resilience of believers who lived in secrecy for centuries. #Japan #Travel #Photography

Red and White Manjū are steamed Japanese sweets given at celebrations like weddings, graduations, and anniversaries. The colors symbolize joy and luck—white for purity, red for protection. Soft and mildly sweet, they’re a traditional way to share happiness. #food #japan #japanesefood

Nori is dried seaweed used in Japanese cuisine, especially for sushi, rice balls, and snacks. Thin, salty, and rich in umami, it’s packed with minerals and vitamins. Whether wrapped around sushi or enjoyed as crispy sheets, nori is a staple of Japanese flavor. #food #japan #japanesefood

Nori is dried seaweed used in Japanese cuisine, especially for sushi, rice balls, and snacks. Thin, salty, and rich in umami, it’s packed with minerals and vitamins. Whether wrapped around sushi or enjoyed as crispy sheets, nori is a staple of Japanese flavor. #food #japan #japanesefood

Natto is a traditional Japanese food made from fermented soybeans. Sticky, stringy, and full of umami, it’s rich in protein and probiotics. Often enjoyed with rice, soy sauce, and mustard, natto has a strong aroma and texture—loved by many and a bold step for newcomers. #food #japan #japanesefood

Dorayaki is a classic Japanese sweet made of two soft, pancake-like cakes filled with sweet red bean paste. Fluffy, comforting, and popular nationwide, it’s often enjoyed as a snack or with tea. Famously loved by the anime character Doraemon, adding to its charm worldwide. #food #japan #japanesefood

Dorayaki is a classic Japanese sweet made of two soft, pancake-like cakes filled with sweet red bean paste. Fluffy, comforting, and popular nationwide, it’s often enjoyed as a snack or with tea. Famously loved by the anime character Doraemon, adding to its charm worldwide. #food #japan #japanesefood

Kagami-biraki is a Japanese New Year tradition on January 11. Families break and eat kagami mochi offered to the gods, wishing for health and good fortune. Sharing mochi represents unity and strength. Fun fact: samurai once held a similar ritual with sake before battles. #food #japan #japanesefood

Kagami-biraki is a Japanese New Year tradition on January 11. Families break and eat kagami mochi offered to the gods, wishing for health and good fortune. Sharing mochi represents unity and strength. Fun fact: samurai once held a similar ritual with sake before battles. #food #japan #japanesefood

Somen are thin Japanese wheat noodles enjoyed chilled with dipping sauce in summer. Light, smooth, and refreshing, they’re a classic warm-weather meal. In some places, noodles flow down bamboo flumes (nagashi-somen)—a fun and iconic summer tradition. #food #japan #japanesefood

Tamago sando is Japan’s fluffy egg sandwich, made with soft white bread and creamy egg salad seasoned with Japanese mayo. Simple, comforting, and addictive, it’s a convenience store favorite and a beloved breakfast snack across Japan. #food #japan #japanesefood

Tamago sando is Japan’s fluffy egg sandwich, made with soft white bread and creamy egg salad seasoned with Japanese mayo. Simple, comforting, and addictive, it’s a convenience store favorite and a beloved breakfast snack across Japan. #food #japan #japanesefood

Toshikoshi soba is eaten in Japan on New Year’s Eve to welcome good fortune. The long soba noodles symbolize long life and cutting through hardships. A simple bowl with warm broth or tempura is enjoyed with family to end the year with gratitude and start fresh. #food #japan #japanesefood

Onigiri’s history goes back over 1,000 years. It began in the Jomon period as a portable meal and offering with the start of rice farming. In the Edo period, it became common travel food, and wrapping it with Asakusa nori seaweed became the standard style. #food #onigiri #japan

Setsubun, celebrated on February 3rd, marks the day before spring in Japan. People throw roasted soybeans (mamemaki) outside or at family members wearing demon masks to drive away evil spirits. It’s also common to eat a whole ehomaki roll for good luck. #food #setsubun #japan

Sushi originated over 1,000 years ago as narezushi, a way to preserve fish with fermented rice. In the Edo period, vinegar replaced fermentation, creating nigiri sushi—fresh fish over vinegared rice—sold as fast food in Tokyo. Today, sushi is Japan’s most iconic cuisine. #food #sushi #japan