Food– category –

A complete guide to Vietnamese chocolate from a resident's perspective. It covers comparisons of 7 brands—MAROU, Pheva, Alluvia, T-BROS, BINON—flavor differences across 6 cacao-producing areas, 4 places to buy, and routes to obtain it in Japan.

A complete guide to Vietnamese sweets from a resident's perspective. Covering 8 traditional sweets plus 6 modern sweets plus 3 premium chocolate brands, how to choose souvenirs, a comparison of 4 places to buy, and 3 routes to buy them in Japan.

A complete guide to Vietnamese food from a resident's perspective. It covers 20 staples (pho, banh mi, fresh spring rolls, etc.), flavor differences across north, central, and south, exotic dishes, traditional Tet foods, food souvenirs, and carry-on restrictions.

We explain nuoc mam, the fish sauce essential to Vietnamese cuisine, in detail—from basics to authentic uses, type differences, and how to choose to avoid mistakes. We also organize aroma and salt characteristics and use by dish, making it a practical guide useful even for those who want to recreate Vietnamese cooking at home.

A thorough explanation of the Vietnamese staple “fried spring rolls (cha gio).” We organize the features of the ingredients, how they’re eaten locally, the types of dipping sauce, and tips for a recipe you can recreate at home. We clearly introduce the charm of cha gio—crispy outside and juicy inside.

We introduce, in a complete guide, the representative vegetables used in Vietnamese cuisine. Starting with water spinach and herbs, we organize the types and features of vegetables unique to the country, and how they’re eaten and used in cooking at the source, clearly explaining the basic knowledge for enjoying Vietnamese food culture more deeply.

A complete guide introducing dried fruit popular as Vietnam souvenirs. We organize the characteristics by type such as mango and dragon fruit, the differences in taste, where to buy them at the airport and in the city, and how to choose with fewer mistakes—putting together practical information so even first-timers can choose with confidence.

We introduce Vietnamese soups in a complete guide. From standard pho to tangy local soups, we organize the features of each type, differences in flavor, and how they’re eaten locally. We clearly sum up the soups you’ll want to try on your trip and the points for choosing.

We introduce, in a complete guide, the Vietnamese staple fresh spring rolls. In addition to how they’re eaten in Vietnam itself, the types of dipping sauce, and combinations of ingredients, we organize tips for a recipe you can recreate at home. We clearly explain the points that make it hard to fail even for beginners.

We clearly explain the differences in Vietnamese flavors, divided into the north, central, and south. We organize the food culture of each region and the features of its representative dishes—the light north, the spice-heavy central, and the sweet south. It’s a practical guide useful as basic knowledge so you won’t get lost choosing dishes on your trip.