In Kochi, Japan, river laver gets deep-fried into an earthy, crunchy treat.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

Orchardists use sticky stencils and the power of the sun to turn apples into art.

To make the perfect matcha, start with the perfect whisk.

Meet Japan's first milk soda.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

A pharmaceutical company developed this beverage as drinkable IV solution.

This spicy street food has a reputation for making people cry.

This Chaoshan specialty makes it hard to resist playing with your food.

This condiment proves that what the world considers delicious is (nearly) universal.

Flavoring everything from dumplings to mochi, this sweet and salty paste shows another side to edamame.

Proof that dumplings and chicken wings are not mutually exclusive categories.

Traditional sushi chefs produce optimal condiments with this ancient tool.

Most sushi fans have never tried this rare rhizome.

This curry celebrates Japan's maritime history.

The ancient confection consists of wispy sugar-strands that look like dragon whiskers.

Raw, steamed, or fried, these satchels of fish semen are creamy delicacies.

Sicilian nuns once hung these sugary "fruits" from tree branches.

These bottles of Okinawan rice liquor come with a coiled pit viper.

Japanese pubs serve the delicacy sautéed, braised, or in a cocktail known as “tuna’s tears.”

A wartime rice scarcity made this versatile pancake a Japanese staple.

It's a whirlpool, it's an emoji, it's a fishcake!

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.