cuisine

Flash-Freeze “Nigirizushi”: A Promising Sushi TreatJAPAN LIFE | Apr 21, 2023

Restaurant La Senegalaise: A Haven of Senegalese Cooking in Central SaitamaJAPAN LIFE | Jan 31, 2023

Introducing Uzbek Home Cooking to Japan at Samarkand Terrace in Takadanobaba, TokyoJAPAN LIFE | Jan 6, 2023

Pretty, Poetical: Japan’s Seven Surprisingly Unknown Fall FlowersINSIGHT | Oct 28, 2022

Bringing Joy Through Chilean Cuisine at Casa de Eduardo in Shin-Nakano, TokyoJAPAN LIFE | Oct 21, 2022

Miyazaki City Beats Favorites Utsunomiya and Hamamatsu for First Time “Gyōza” LeadJAPAN LIFE | May 17, 2022

Yotsugi’s Little Ethiopia Restaurant a Tokyo Center for Dining DiplomacyINSIGHT | Feb 17, 2022

“Ekiben” Station Lunchboxes Taking Root in Paris, the City of Haute Cuisine?CULTURE | Feb 2, 2022

Seven Herbs for the New Year: “Nanakusa” Packs a Vitamin PunchJAPAN LIFE | Jan 6, 2022

Happy Eating: The Ups and Downs of a Gluten-Free Diet in Japan CULTURE | Dec 15, 2021

Yuri Shop Adds Brazilian Flavor to Multicultural TsurumiINSIGHT | Nov 9, 2021

Meat Alternatives Making Rapid Inroads in JapanJAPAN LIFE | Nov 8, 2021

Tōfu Meister Kudō Shiori’s Recipe PicksCULTURE | Aug 17, 2021

Swe Myanmar: The Hunger for Democracy Lives On at a Takadanobaba RestaurantINSIGHT | Jul 29, 2021

Sandwiches and Sweets: High-Grade Seafood Prepared in Novel WaysINSIGHT | Jul 2, 2021

Freezing to Save Flavor . . . and Life on Earth? A Look at Abi’s CAS TechnologyCULTURE | Mar 19, 2021

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

COVID-Era Cheese Boom: Japan-Made Italian-Style Cheese on the RiseINSIGHT | Nov 17, 2020