cuisine

Japan’s Sour Citruses Add Zip to CuisineCULTURE | Nov 13, 2020

Soccer Legend Nakata Hidetoshi: Connecting Traditional Japanese Culture to the WorldINSIGHT | Oct 27, 2020

Senmatsu Shin’ya: The Hunter Who Loves AnimalsINSIGHT | Oct 15, 2020

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

Toyosu Looks to Retail, Online Markets to Boost SalesINSIGHT | Jun 11, 2020

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

Ishimago: An Akita Tradition of Naturally Brewed Soy SauceCULTURE | Feb 28, 2020

A Trip to Toyosu for Genuine Sushi: Insider Tips to Beat the Crowds JAPAN LIFE | Feb 24, 2020

Insiders’ Guide to Toyosu Market: Bluefin Tuna Auctions and Many Culinary DelightsJAPAN LIFE | Feb 22, 2020

“Yōshoku”: A Japanese Take on Western-Style CuisineCULTURE | Nov 12, 2019

The Roots of Japanese Bread CultureINSIGHT | Jun 13, 2019

Giving Muslim Visitors a Place at Japan’s TablesJAPAN LIFE | Feb 15, 2019

“An”: Japan’s Sweet Bean PasteJAPAN LIFE | Feb 13, 2019

Thirty Cups a Year: The Enduring Popularity of Instant NoodlesINSIGHT | Aug 24, 2018

Chef Satō Haruki of Dewaya: Wild Vegetable Cuisine in the Timeless Spirit of Mount GassanJAPAN LIFE | Aug 16, 2018

Breakfast with the Satō Family of Dewaya InnINSIGHT | Aug 13, 2018

Kyoto’s Senmaruya: Serving Up the Super Food “Yuba”TRAVEL | Jul 18, 2018

Yamagata’s Dewa Sanzan: A Preserve for the Sacred Traditions of Mountain WorshipCULTURE | Jul 7, 2018