Nihonbashi: Historic and modern

| Sep 10, 2014

Nihonbashi: Historic and modern

Nihonbashi is a business district in Chuo Ward, Tokyo, which grew around the bridge of the same name which has linked the sides of the Nihonbashi River since the 17th century. It is an area where people can experience the fusion of both historic ...

Japan's historic love of corn

| Aug 19, 2014

Japan's historic love of corn

The fact that corn or maize has a Japanese name — tōmorokoshi — indicates that it entered the country centuries ago, before it was the norm to import the name of a food as-is and spell it out phonetically (as with tomatoes or asparagus, ...

Why not add a little booze?

| May 20, 2014

Why not add a little booze?

Mirin is a staple of Japanese kitchens, yet few people know what it actually is. Although these days it’s thought of solely as a cooking ingredient, mirin was originally regarded as an expensive, high-class beverage. It was the tipple of choice of wealthy ladies, ...

Springtime for bamboo

| Apr 15, 2014

Springtime for bamboo

Few plants are as useful as bamboo. A member of the grass family, it is fast growing and very prolific given the right growing conditions, which makes it eco-friendly too. The bamboo plant is indispensable in the Japanese kitchen, where every part of it ...

Juiced for a citrus winter

| Jan 14, 2014

Juiced for a citrus winter

One of my favorite winter pastimes growing up was to snuggle under the futon covering a kotatsu (heated table), doing my homework or watching TV, as I methodically worked my way through a big bowl of Satsuma mikan, the little oval-shaped oranges that are ...