Photo Credit: Spring Rainbow, Utagawa Kuniyoshi, Private Collection It’s no secret that one thing Japan is famous for abroad is its culinary culture and...
Noritoshi Kanai was 41 when he arrived in Los Angeles, California, with his family of four in 1964. He had come to take a job as...
Umami or “savory,” is one of the five basic tastes alongside sweet, salty, sour, and bitter. As its Japanese name suggests, umami was discovered in Japan...
In Japan, each season has its own distinct set of dishes and individual flavors. Largely influenced by the fresh ingredients available at specific times...
Kitcho, a restaurant representing the pinnacle of Japanese kaiseki cuisine, is a name familiar to any Japanese food connoisseur. Teiichi Yuki, the restaurant’s founder,...
The “La Coupe d’Or Internationale d’Art Culinaire Marius Dutrey” prize, awarded to chefs for outstanding achievements in the art of French Cuisine, has been given to...
Visit Cape Muroto in Kochi and learn more about living with whales at the museum, then sample delicious local whale cuisine at friendly local restaurants.
The oceans cover 70% of the planet and NAMMCO provides an essential forum for unrestricted discussion of the interrelationship between humans and marine mammals.
Yoshino is famous for its cherry blossoms. But the town has upped its food game with Japanese sweets made with Yoshino kudzu to be enjoyed all...
As Beaujolais Nouveau has become unattainable due to the weak yen and rising logistics costs, domestically produced Japanese wine has emerged as a winner.
Sometimes indoors, sometimes outdoors, something all yokocho have in common is no-frills food, drink and good times. The izakaya (food/drink taverns) are usually dominated by yakitori...
“It makes me really happy when someone tries whale for the first time and says ‘this is really good!” ーRajiku chef Takatoyo Itahana.
