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.
Have you have ever eaten Japanese pickles? If you're familiar with the taste, you might be surprised to hear that I chose tsukemono, traditional Japanese...
Rice is a significant part of Japanese identity. Gohan, which is cooked white rice, is a staple of Japanese cuisine. It’s so...
