food

Edo Eel and the Start of a Summer TraditionCULTURE | Jan 8, 2021

When Sushi Became a New Fast Food in EdoCULTURE | Dec 22, 2020

Survey Finds Japanese High Schoolers Unwilling to Snack on Insects for ProteinINSIGHT | Dec 15, 2020

Fermented Friend or Foe: Unwinding the Tangled “Nattō” ThreadsCULTURE | Nov 18, 2020

Snow Crab: A Prime Winter DelicacyINSIGHT | Nov 6, 2020

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

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

“Nattō” Odyssey: Three Ways to Make Japan’s Famous Fermented Beans at HomeCULTURE | Oct 22, 2020

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

How “Kanbutsu” Dry Food Can Help in Times of CrisisCULTURE | Aug 26, 2020

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

Visitors Return to Tokyo’s Toyosu Market to Shop and EatINSIGHT | Jul 22, 2020

Fish No Longer the Main Dish in Japan?INSIGHT | Jul 15, 2020

Yonezawa: Historic Castle Town of the Uesugi Samurai ClanCULTURE | May 29, 2020

COVID-19 Disruption Puts Toyosu’s Top-Shelf Fish in Easy ReachINSIGHT | May 28, 2020