food

Bringing “Kōji” to the Dining Table: Recipes Ready in Half a DayJAPAN LIFE | Jun 13, 2024

Ramen’s Rise from Street Food to Global PhenomenonJAPAN LIFE | May 23, 2024

Manga Offer a Window on Japan’s Noodle EvolutionCULTURE | Apr 19, 2024

“Foods with Function Claims”: Growing Japanese Market Faces Safety ConcernsINSIGHT | Apr 18, 2024

Super-Ager Food Historian Nagayama Hisao: Spreading the Gospel of Longevity Through Japanese CuisineJAPAN LIFE | Apr 11, 2024

Fofo: Food Truck Bringing Flavors of Burkina Faso to Tokyo AreaINSIGHT | Apr 4, 2024

“Disk Gyōza”: A Fukushima Favorite for 70 YearsJAPAN LIFE | Mar 19, 2024

Japan’s Wild Game Consumption on the RiseINSIGHT | Mar 15, 2024

Carb-Conscious Japanese More Hesitant to Eat Rice DishesJAPAN LIFE | Mar 4, 2024

Muslim Visitors Seek Halal Food in JapanCULTURE | Feb 28, 2024

Japan’s World-First Retort Pouch Curry Still Evolving 56 Years OnINSIGHT | Feb 22, 2024

“Aiyu” Jelly: Taiwanese “Soul Dessert” Making Inroads with Japanese FoodiesCULTURE | Jan 25, 2024

Motindi: Congolese Tastes and Culture in the Suburbs of TokyoCULTURE | Jan 23, 2024

Sabakeru: A Night of Sustainable Seafood Culture from the Japanese KitchenINSIGHT | Dec 26, 2023

“Kyōdo Ryōri”: Japan’s Best-Known Regional Cuisine RankedCULTURE | Dec 25, 2023

Over 60% of Japanese Eat New Year Foods, But Prefer Store-BoughtCULTURE | Dec 14, 2023

The Joy of Eating at the Kagayaki Home Care Clinic JAPAN LIFE | Nov 30, 2023

“Wakōcha”: Japanese Black Tea Making a ComebackINSIGHT | Nov 22, 2023