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A Family Farm (Photos)Motono Katsuyoshi

Rejecting city life, the Tanakas set out to become farmers. Photographer Motono Katsuyoshi captures their daily life with their three children in rural Ibaraki Prefecture.
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Cooking Guru Yukimasa Rika: Spreading the Gospel of Stress-Free Excellence

An entrepreneur with extensive experience abroad, Yukimasa Rika has employed a variety of media to share her secrets for living the good life in today’s busy, cosmopolitan world. Having gained a devoted following among Japanese working women with her simple but tasty recipes, she is now eager to spread the word about Japanese cooking.
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“Kakigōri”

Japanese summer would not be the same without the shaved ice dessert kakigōri. Traditionally incorporating syrup, it may also feature many other ingredients.
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Bjorn Heiberg, the “Savior of the Japanese Knife”

Razor-sharp Japanese wabōchō, chef’s knives created by skilled master craftsmen, are essential to the preparation of washoku. Bjorn Heiberg, who runs knife specialty stores in Osaka and Tokyo, fell in love with wabōchō after coming to Japan, and is spreading the good word about these remarkable knives to the rest of the world.
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French Sommeliers Taste Sake in Paris Contest (News)

Paris, June 26 (Jiji Press)—Thirty-five professionals in the French restaurant industry, including top-flight sommeliers, gathered in Paris on Monday to taste sake from Japan. The Kura Master contest was designed to choose Japanese sake brands suitable for the French market from among 550 entries. The contest took place for the first time in France, its organizer said. The results of the compet…
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Interview: Frenchman Aims to Up Sake’s Presence in Top Restaurants (News)

Paris, Feb. 4 (Jiji Press)—French sommelier Xavier Thuizat, who has been under the spell of sake for years, aims to make the Japanese rice wine account for 15% of drink menus at top-ranked restaurants in his country. In a recent interview with Jiji Press, Thuizat said he hopes to realize the target in three years. He will serve as head of judges in a sake contest to be held in Paris in late Ju…
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“Bentō”

Bentō lunches are Japanese meals that can be enjoyed anywhere. Different regions have their own specialties, aimed particularly at rail travelers.
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Five Bakery SnacksNippon.com Staff

Japan was once inextricably associated with rice, but bread—known as pan, from the Portuguese word pão—has caught on in a big way. Today small bakeries can be found just about everywhere you turn. Over the years, Japan’s bakers have developed their own local specialties. These sweet buns are filled with anko bean paste, most commonly the red paste made from azuki beans. They were first sold…
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Nurturing a Tradition with the Global Sushi ChallengeJames Singleton

Enjoying sushi in Japan includes the luxury of knowing the meal is genuine. As the cuisine has spread overseas, however, authenticity is not always something diners can take for granted. To help promote sushi knowledge, Japan’s World Sushi Skills Institute and the Norwegian Seafood Council have teamed up to present the Global Sushi Challenge. Framed as the largest international competition for sus…
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Revival of Japan’s Wild Game CuisineUehara Yoshiko

The mountainous regions of Japan have a long tradition of eating wild game. And in recent years this tradition has been enjoying a revival as more and more restaurants make use of venison and other wild meats. This article takes a look at the past and present of this little known aspect of Japanese cuisine.
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