SAVOR JAPAN ーExplore Regional Flavorsー

01/03/2026

Tsuyama – A Famous Spot for Cherry Blossoms and Wagyu!

April is cherry blossom season and Tsuyama Castle, located in Okayama Prefecture’s Tsuyama City,[b] is a well-known viewing spot where the flowers bloom around the castle.

Tsuyama has long been a hub for the wagyu cattle trade and is best known for its local wagyu hot pot, “Sozuri Nabe.” Sozuri Nabe is made by simmering the local Tsuyama Wagyu beef,  in a soy sauce-based broth with ingredients like tofu, napa cabbage and white scallion.

Tsuyama is home to over 30 teppanyaki and yakiniku (Japanese barbecue) restaurants, each competing with their own unique flavors. Be sure to compare and enjoy the high quality beef in Tsuyama when you visit!

Learn more about Tsuyama with the video below!

SAVOR JAPAN -YOU TUBE-
https://youtu.be/6QEik2A-QE4?si=Y1fn9TvDtCblv8yT

25/02/2026

Yawatahama, Ehime Prefecture –  A Famous Region for Mikan Production. 

Hi! I’m Lien from Vietnam. This is my third year living in Yawatahama. 

This city faces the sea and is blessed with a warm climate and lots of sunshine. It’s also well-known as a producer of high-quality mikan (mandarin oranges), growing a wide variety. 
During the mikan season from December to February, you’ll find many different types on display at local markets. You can even pour and drink fresh mikan juice straight from a tap!

The other day, I got to try making jam myself! It turned out to be delicious, with a lovely balance of sour and sweet. 

You can get to the center of Yawatahama in about one hour by bus. I look forward to your visit!

Yawatahama is also famous for delicious seafood! Check out the video below for more on the city.

【SAVOR JAPAN】YOU TUBE 　
Yawatahama
https://youtu.be/g7i4xt7dYJ8?si=4M2Wb9QMM5ez1f9J

19/02/2026

18/02/2026

16/02/2026

Views of the Sea of Japan and Fresh Seafood!

Long ago, the Wakasa Bay area of Fukui Prefecture, along the Sea of Japan, supplied food for Japan's Emperor.

Salt, seafood, and other local ingredients were harvested, transported to the capital and presented to the Imperial court.

At a local inn in Obama City, visitors can have a relaxing stay in a space inspired by traditional Japanese homes, and experience Japan’s food culture on a deeper level while taking in the stunning scenery of Wakasa Bay.

For more information on Wakasa Bay and Obama City in Fukui, see the video below!

【SAVOR JAPAN】 YOU TUBE
- OBAMA FUKUI -
https://youtu.be/nxJm0YGIxQQ?si=7s7k1XZotcW-zTnw

12/02/2026

A snowy Mochi-Pounding experience!

Ayabe City in Kyoto Prefecture is known as a production area for “washi,” traditional Japanese paper.

One rare and local food specialty is a mochi made by kneading in the leaves of kozo, known as paper mulberry in English. Kozo bark [b]is the raw material for washi!
Last week, a traveler from Taiwan took part in a traditional mochi-pounding experience, to make the special mochi. Using a hammer-like tool called a “kine,” glutinous rice is pounded until soft, then shaped by hand into round mochi.
Freshly pounded mochi is especially soft and delicious! When grilled, the kozo gives a toasty aroma, and it can be enjoyed with and by comparing four types of handmade miso, or served in a sweet red bean soup.

Lunch was enjoyed alongside preservative-free bento made with local ingredients, while gazing out at the snowy scenery through the window. A truly one-of-a-kind experience in rural Kyoto!

To learn more about the charm of Kyoto’s countryside, surrounded by forests, watch the video below!👇

【SAVOR JAPAN】 YOUTUBE
https://youtu.be/MFLlixqoiRU?si=kjKR8Sgdo2oc3jIv

03/02/2026

Sake Tasting with Kutani Ware ✨
Located in Ishikawa Prefecture, the NOGUCHI NAOHIKO SAKE INSTITUTE is led by 92-year-old Mr. Naohiko Noguchi, who has devoted 76 years to the craft and is often referred to as the “god of sake brewing.

His sake brand is served in business and first class on Japanese airlines!

True to its name, the facilities blend traditional techniques with modern technology. In the tea-room-inspired tasting room, guests sample sake using Kutani ware, the region’s celebrated porcelain, including works by Living National Treasure artists.

On the day we visited, we sipped sake while taking in the snow-covered landscape through the window.

decades of meticulous brewing notes are also on display at the brewery, offering insight into the precision behind creating sake, with high quality rice and water.

If timing allows, he may even stop by to greet guests.

Just 20 minutes by taxi from JR Komatsu Station or 30 minutes from Komatsu
Airport, this special place is a rare opportunity, even in Japan, to experience sake brewing through the unique concept of a “research institute.”

Find more recommendations for your visit to Komatsu in the video below.

【SAVOR JAPAN】 YOU TUBE
https://youtu.be/mnVvJtl69Ao?si=CEf0GhHHL1Ei4px2

21/01/2026

Mochi is a traditional food eaten in Japan during the New Year and special celebrations.

While it’s enjoyed differently depending on the region, today, we’re showing you a specialty from Ichinoseki, Iwate Prefecture, where mochi is uniquely prepared and enjoyed in so many different ways.

This is the “Hitokuchi Mochi-zen” (One-Bite Mochi Set) by – This style lets you enjoy 9 different flavors, with bites of grated daikon radish to refresh the palate.

① Natto Mochi (fermented soybeans)
② Kurumi Mochi (walnut)
③ Jyuune Mochi (perilla seed paste)
④ Anko Mochi (sweet red bean paste)
⑤ Zunda Mochi (mashed edamame)
⑥ Shoga Mochi (ginger)
⑦ Goma Mochi (sesame paste)
⑧ Fusube Mochi (ground chicken and burdock root)
⑨ Ozoni (New Year’s soup with mochi)
This additive-free mochi meal, handmade using local ingredients and prepared with “Koganemochi,” the highest quality glutinous rice, cooked fresh in-house.

Come and experience Japan’s mochi culture yourself!

See the video below for more on Ichinoseki’s festivals and its mochi cuisine 👇

【SAVOR JAPAN】YOUTUBE
- ICHINOSEKI / HIRAIZUMI IWATE -
https://youtu.be/gNv40vEQr1A?si=ToQ8gArLcRlPr4qW

06/01/2026

A farm lunch at a traditional Japanese home in Aizuwakamatsu, Fukushima Prefecture!

About three hours north of Tokyo, in Aizuwakamatsu, a Japanese wife and her Scottish husband run a rice farm that grows pesticide-free rice using the Aigamo method.
Aigamo—crossbreeds between ducks and geese—help by eating weeds and insects.

There is also a beautifully renovated traditional Japanese house, or run by the couple. The home also doubles as a guesthouse, where visitors can stay and experience farm life firsthand.

On this particular day, the farm lunch adapted to Western tastes, including…

・Pumpkin potage soup
・Leaf lettuce and persimmon salad
・Oven-roasted vegetables
・Duck gizzard and broccoli ajillo
・Duck hearts in cream sauce
・Soy pulp wrapped in fried tofu

The Amazake and sake made from the farm’s own rice was a warming touch after being out in the snow. And chatting with grandma was a lovely part of the experience.
rich.bond.farm

We highly recommend you visit this gem in Aizuwakamatsu!

And for more on Aizuwakamatsu, check out this video on our YouTube Channel!

【SAVOR JAPAN】 YOU TUBE
https://youtu.be/54P_4ozc5e4?si=JL5Ulp6PxzudRZ2A

23/12/2025

A Temple Training Experience on Mt. Haguro
At Mount Haguro Shrine in Yamagata Prefecture, a sacred site with roughly 1,400 years of history, you can experience a unique combination of spiritual hiking and traditional Buddhist cuisine.

The mystical ascent of Mt. Haguro is a special journey in which you climb the mountain wearing traditional white robes, just as trainee monks and pilgrims did in the past.

Shōjin ryōri is a plant-based cuisine eaten by Buddhist monks during their training and is an important part of Japan’s traditional food culture.
Come experience Mt. Haguro for yourself!

An opportunity to gain a deeper understanding of Japan and discover the Tohoku region’s charm!

【SAVOR JAPAN】 YOU TUBE
https://youtu.be/aXYyhUJx3Hc?si=N2hD4yzwhRrPumaP

11/12/2025

🍓Enjoy Shizuoka's Finest Strawberries!

The peak season for delicious strawberries in the Oi River area runs from December through April.

Japanese strawberries are highly regarded even overseas, and Shizuoka Prefecture is famous for two particularly noteworthy varieties:

'Benihoppe'🍓

This variety features a beautiful crimson skin and flesh that is red right through to the core.

It offers an exquisite balance of sweetness and acidity, delivering a flavor so rich it's said to make your cheeks drop ("hoppe ga ochiru").

'Kirapika'🍓

Recognizable by its glossy, deep red color, it boasts a refined, fruity taste and aroma, characterized by an elegant harmony of sweetness and subtle acidity.

One of the great pleasures is comparing the tastes of these two exceptional varieties!

We warmly invite you to savor these delightful strawberries in the Oi River area.

For more information on local cuisine and sightseeing in the Oi River area, please check out this video!

【SAVOR JAPAN】　YOU TUBE
-Oigawa Shizuoka -

https://youtu.be/7Cs5oNhbymE?si=wHvqxwr5invlE3nm