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Singh Supriya

For Singh Supriya's latest contributions to The Japan Times, see below:

Jul 29, 2014

Kyushu bonito makers set up shop in France

A group of traditional “katsuobushi” dried bonito flake makers in Kyushu will set up a factory in France and start production next year, hoping to bring to Europe the the key ingredient for soup stock and dishes in Japanese cuisine. Participating in a food ...