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.
Here's what Michelin Star restaurant chefs from the US, food writers, alcohol beverage producers learned from their tour from Toyama to Fukui to Kanazawa.
Ramen is rapidly becoming a global phenomenon. Even when JAPAN Forward visited the Ramen Show in October 2018, our reporters met chefs who were conducting...
