We visit Uji, the city in Japan that produces the world’s best matcha, to try some interesting matcha dishes and learn more about matcha.

We visit Nagahama to try their famous fermented funazushi fish and for a wander around the peaceful Kurokabe Square.

Ryokan Japanese inn experiences can be spendy, so we cover how to choose a ryokan that best suits exactly what you want.

Kobe beef on a budget that isn’t Steakland? We visit Teppan Dining Houki, a hidden restaurant with a simple yet elevated Kobe beef lunch set.

We try some of Kobe’s cheaper fare – beef tendon gyuu suji, carbtastyic sobameshi and modanyaki, eggy akashiyaki, and Chinatown’s famous nikuman from Roushouki.

We gorge on Okayama’s fresh locally-caught fish, a huge fresh melon parfait, and demi-glace deep-fried pork cutlet rice bowls demi katsudon.

A recap of Te Ahi Kōmau, a Food Fire Festival in South Auckland, New Zealand celebrating Māori and Polynesian food, arts, and culture.

We visit the Wood Egg Museum in Hiroshima, home to the Factory and visitor’s centre of the famous Otafuku okonomiyaki sauce company.

We try two delicious spicy noodles, unique to Hiroshima but completely different from each other!

We break down the types of Japan Rail (JR) travel passes, if it’s worth it, and explain why we chose the Sanyo-San’in Pass.