Culture

Confit, from the French confire meaning "to preserve," is a traditional technique of slow-cooking meats, fruits, or vegetables in fat or sugar syrup, originally developed for preservation but now celebrated for the rich flavors and textures it imparts.

Nestled off the coast of Kyoto Prefecture, the "miracle fishing grounds" boast a unique seabed at depths of 250 to 400 meters, where nutrient-rich soil and abundant marine life create the ideal conditions for the renowned Matsuba snow crabs.

Zuwaigani, or snow crab, is a cherished winter delicacy in Japan. These crustaceans are marketed under various brand names based on their region of origin, with some gaining significant recognition among consumers.

Burgundy snails, or "escargots de Bourgogne," are a festive delicacy often served in portions of six or twelve. This article uncovers their rich history and traditional recipe.

Discover the delicate flavor, versatility, popular varieties, and global culinary allure of shrimp, with tips on selection, cleaning, cooking, and iconic dishes for every seafood enthusiast.

Wasabi, a cornerstone of Japanese cuisine, holds a rich history and unique qualities that extend far beyond its common role as a sushi condiment.