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Animate's Ikebukuro headquarters has nine floors.

In Japan Halloween has no religious overtones.

Kappabashi Dogugai is a wholesale district located between Asakusa and Ueno that mainly sells cooking utensils.

Tokyo is particularly abundant in illumination spots and it seems that in 2016 in Minato Ward,

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

In Japan, "croquette" refers to a food that is made by mixing boiled and crushed potatoes with minced meat, covering it in bread crumbs, and frying it until the outside is crispy.

In the 1960s, chicken became a common food in Japan.

Omurice is one of the most well-known "Western foods" born in Japan between the Meiji and Taisho periods.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Natto is a traditional Japanese food made from fermented soybeans.

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Nohgaku is a Japanese traditional art that has been practiced since the Muromachi period — more than 600 years.

Chopsticks are indispensable cutlery items when it comes to Japanese cuisine. They are used not only for eating, but also for cooking.

Japanese summer is not only hot but humid. For this reason, Japan has long had various tools and methods for cooling off in order to find comfort in the severe heat.

Shojin ryori (vegetarian Buddhist cuisine) is one of Japan’s traditional cuisines that was born from the Buddhist concept that meals were also a part of religious practice.

There is a range of yakatabune from small boats with a capacity of 10 people, to larger luxurious ships that can carry up to 100 people.

Shodo means the traditional Japanese art of calligraphy, in which kanji and kana letters are written using a brush and ink.