May 28, 2010

Something new brewing for sake

When Kenji Ichishima, the sixth-generation head of Ichishima Shuzo in Niigata Prefecture, took over his family’s sake brewery eight years ago at the age of 34, he immediately started making changes. First, he drastically reduced the number of products. Next, he revamped the brand ...

Apr 15, 2010

Why do English teachers have to be native speakers?

In Japan, non-native English-language instructors from South Asian countries are challenging cultural stereotypes and putting a new face on the industry. And it hasn’t been any easy task. In Tokyo, North American-English and British-English have long been the standards taught in schools, and language ...

Feb 21, 2010

Seeking out fine sake at its Saijo source

As we walked out of the station, the sleepy town of Saijo stretched before us like a cat in the late-afternoon sun.The streets were quiet. Pockets of snow lay in the chilly shadows and melting frost dripped from the telephone wires. In the photogenic ...

Deer problem growing fast

Nov 29, 2009

Deer problem growing fast

This winter, naturalist and woodland conservationist C.W. Nicol will be busy cooking up delicious meals using wild deer meat — slow-cooked keema curry, hearty shepherd’s pie and soy-simmered nikudango meatballs, to name a few. Like Nicol — a prolific author and broadcaster whose “Old ...

Nov 29, 2009

Deer problem growing fast

This winter, naturalist and woodland conservationist C.W. Nicol will be busy cooking up delicious meals using wild deer meat — slow-cooked keema curry, hearty shepherd’s pie and soy-simmered nikudango meatballs, to name a few. Like Nicol — a prolific author and broadcaster whose “Old ...

Nov 5, 2009

In Tokyo, nothing is too good for your pet

Whether you’re looking for a birthday cake for your beagle, or oxygen therapy for your tabby, you can find countless ways to pamper your pet in Tokyo. Japan has become a nation of animal lovers. According to the Pet Food Manufacturers’ Association of Japan, ...

There’s nothing like a local brew

Oct 30, 2009

There’s nothing like a local brew

Once upon a time, all sake was made with locally grown rice. Then came the rise of a particularly reliable strain called Yamada Nishiki, and the scene changed dramatically. Yamada Nishiki, which accounts for nearly 30 percent of Japan’s sake rice, is resilient and ...

Oct 30, 2009

There’s nothing like a local brew

Once upon a time, all sake was made with locally grown rice. Then came the rise of a particularly reliable strain called Yamada Nishiki, and the scene changed dramatically. Yamada Nishiki, which accounts for nearly 30 percent of Japan’s sake rice, is resilient and ...

Oct 25, 2009

Stepping out on a Chichibu trail

The young man at the ticket gate thanked us politely as we stepped off the platform and through the wicket. The ride from Ikebukuro in Tokyo had been short, and somewhere between Tokorozawa and Seibu-Chichibu in Saitama Prefecture the concrete-gray city landscape had given ...

Sep 17, 2009

Why don’t we eat bent cucumbers?

An aging agricultural workforce, a food self-sufficiency rate below 40 percent and the constant threat of environmental damage: How can tiny vegetable distribution companies in Chiba Prefecture, northeast of Tokyo, tackle the issues facing Japan’s farming industry? The answer, according to Setsuo Nakagoshi, is ...