Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...

Dango are common snack-time treats for both young and old in Japan. These steamed or boiled dumplings are made from mochigome-ko (glutinous rice flour) and often enjoyed on bamboo skewers, slathered ...

Traditional Japanese teatime sweets, known as wagashi, are in a league of their own. While western desserts are often equated with excess and indulgence, the dainty wagashi instead calls for quiet ...

Growing up in a Japanese-American family, I spent the majority of my holidays and summer vacations living in Japan. Of course, being a kid and constantly having a sweet tooth, I subsequently ate ...

A rapt audience watches in silence as a delicate confection in the shape of a flower blooms in the experienced hands of a wagashi master. Junichi Mitsubori, a third-generation wagashi (Japanese ...

When former private tutor Kelsey Lee learned the art of making the traditional Japanese dessert called wagashi, she wanted to teach others how to craft it. And that’s exactly what she did. Walking ...