Prodded to try vegan cuisine after a health scare, the Olympic bronze medalist (team event) thinks Japanese cuisines and veganism easily blend together.
Locals are fighting to preserve their coastal whaling traditions by introducing new dishes and creating a healthy balance of demand and supply.
Tuna and salmon’s increasing popularity has caused a slump in coastal fishing activities. Japan should return to making good use of this diverse coastal and offshore...
But why did Kohfukuji select Hakkaisan? “We were fascinated by the spiritual features and culture of the land there,” said Myoshun Tsuji, of Kohfukuji Temple.
Are Meat Substitutes All Sizzle and No Steak? A Booming Market Proves the Opposite.
In Japan, each season has its own distinct set of dishes and individual flavors. Largely influenced by the fresh ingredients available at specific times...
It is around this time of year, when the cool autumn breezes begin to blow, that we find a morning visit to Omicho Market...
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...
It does not get much better than regular deliveries of small-batch Japanese food. I should know. On the 18-hour-plus haul across the Pacific Ocean from...
Recently we caught up with Kazushi Iwane, executive chef of Japanese restaurant Mai at the Westin Tokyo Hotel. He shares with us how he...
Toshio Numajiri, executive chef at The Westin Tokyo sat down with JAPAN Forward recently, and spoke about his hotel’s commitment to allow only the...
JAPAN Forward asked Charles Jack, general manager of The Westin Tokyo, what he thinks about Japan and what he likes about Japanese cuisine. ...
