Packed with dietary fiber and various other nutrients, this hearty dish is called 'Kinchaku-ni,' Japanese stuffed fried tofu pouches.

Gyudon (beef bowl) originated in the Meiji era, evolving from gyunabe (beef hot pot) served over rice. It’s also known as gyumeshi.

Nameko mushrooms and grated daikon radish in miso soup make for a classic combination.

Simmered beef and tofu is one of the classic Japanese nimono (simmered) dishes.

In Japan, crown daisies (shungiku) hit their peak from November to March. At this time, the stems are tender and the aroma is wonderfully fragrant.