Heritage– category –

Japanese chopstick etiquette (hashi) is a system of unspoken rules rooted in culture and ritual, emphasizing respect for the meal, the host, and companions.

Tempura evolved from a Portuguese fritter into a refined Japanese dish, shaped by seasonal ingredients, light batter, and precise frying, reflecting Japan’s culinary philosophy and history.

Shōchū, Japan's most consumed spirit, surpasses sake in popularity and embodies local culture through unique fermentation with koji mold. Its diverse varieties reflect regional ingredients and traditions, inviting slow enjoyment.

Sake originated as a sacred offering in Japan, deeply intertwined with rituals and agriculture. Over centuries, it evolved into a refined beverage, shaped by cultural significance and brewing traditions.

Ichiju sansai, a Japanese culinary principle, consists of one soup, three dishes, rice, and pickles, promoting balance and variety in meals, deeply rooted in history and tradition.

Osechi, Japan's traditional New Year feast, symbolizes cultural transmission through carefully prepared dishes, each carrying significant meanings and ancestral wishes, highlighting the fragility of culinary traditions in modern society.