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.
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,...
Kikkoman is a leading soy sauce manufacturer with a history spanning more than 350 years. This year, however, Kikkoman celebrates the 100th anniversary of the company's incorporation...
