As a testimony to narezushi's importance and the skill required to make it, Kitamura's ancestor 18 generations back, Kuemon Yamagataya (Kitashina's founder), was appointed to the entourage of Lord ...

Sushi's surprising origins: Not Japan, but China. Sushi, in its earliest form, actually traces back to ancient China between the 5th and 3rd centuries BC.

Japan’s central region, known for its fermented products, is drawing visitors to tour soy sauce and miso factories, and join in sake brewing.

In most countries, rotten fish is thrown out. In Japan, they spend three or four years making it, and consider it an expensive luxury. Funazushi, the specialty of Shiga prefecture, is fermented ...

Zenhichi Izumi, 58, the owner of the restaurant, has developed new dishes popular among foreign guests, including a narezushi featuring ayu sweetfish with fish roe and ramen noodles flavored with ayu ...

For the past 18 generations, one family has preserved a 400-year-old recipe showing how sushi once tasted, and it doesn't use raw seafood, but fish aged for three years.