Amid a global chef shortage caused by the sushi boom, sushi schools are breaking with the apprenticeship tradition to offer intensive courses.
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...
Japanese translator Miruka Adachi, who was raised in Hong Kong and calls the city her second home, rediscovers the enduring connection between the two regions.
Fermentation is vital to Japanese cuisine but a shrinking industry. A soy sauce maker cooks up sumptuous ways of embracing the age-old technology with the new.
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...
