Food and Drink

Fried Oysters: A Tasty Home-Made Delicacy Whose Time has Come, AgainJAPAN LIFE | Feb 5, 2021

Tokyo’s Tsukiji Outer Market Comes Back to LifeJAPAN LIFE | Jan 29, 2021

Hakodate Morning MarketJAPAN LIFE | Dec 25, 2020

Tuna Town: A Tour of Misaki Port on the Miura PeninsulaJAPAN LIFE | Oct 30, 2020

Ramen Bankruptcies on the RiseJAPAN LIFE | Oct 23, 2020

Autumn Cravings: Premium Pacific Saury Remain Elusive this YearJAPAN LIFE | Oct 23, 2020

Saizeriya Tops Favorite Restaurant Ranking Among Foreign Residents in JapanJAPAN LIFE | Sep 23, 2020

Changing Tastes: Salmon Goes from Minor Status to New Favorite at Toyosu and Ginza Sushi ShopsJAPAN LIFE | Sep 11, 2020

Nutrition and the Wisdom of Ethnic Cuisine: A Japanese Doctor’s PerspectiveJAPAN LIFE | Sep 11, 2020

Salmon Most Eaten Topping at Japan’s Conveyor-Belt Sushi RestaurantsJAPAN LIFE | Aug 12, 2020

Tapping the Power of Fermented Foods JAPAN LIFE | Jun 30, 2020

Barrels of Fun: Preserving the Nada Sake Taste and TraditionJAPAN LIFE | May 22, 2020

Exploring the Sake Breweries of NadaJAPAN LIFE | May 15, 2020

The Fermentation Prescription: Building Immunity from the Ground UpJAPAN LIFE | May 11, 2020

Foodie Idol Raises the Profile of Japanese Cuisine at Home and AbroadJAPAN LIFE | Apr 17, 2020

“Lost” Winter Bonito: A New Delicacy of Japanese CuisineJAPAN LIFE | Apr 3, 2020

“Terroir Japonais”: Japan’s Sake Meets France’s “Vin Naturel” PhilosophyJAPAN LIFE | Mar 23, 2020

Study Finds Eating More “Nattō” Reduces Risk of MortalityJAPAN LIFE | Mar 6, 2020