100 years of fermenting miso in Osaka

May 20, 2016

100 years of fermenting miso in Osaka

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Miso paste varieties developed in Osaka more than a century ago remain popular not only among local people but also in prestigious restaurants and hotels across Japan, where soup made from the fermented soybean paste is a daily staple. Wooden barrels containing various types ...

Tokyo's best artisanal sandwiches

May 6, 2016

Tokyo's best artisanal sandwiches

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It’s the season for being outdoors. Head for the hills, the beach, the nearest park or perhaps just a deck chair on your veranda. There’s only one question: who’s making the sandwiches? Not so very long ago, even in Tokyo, when you wanted anything ...