Why not add a little booze?

| May 20, 2014

Why not add a little booze?

by Makiko Itoh

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, ...

Michelin-starred chef fears loss of tradition

May 15, 2014

Michelin-starred chef fears loss of tradition

by Junko Fujita

At his three-star Michelin restaurant in Tokyo, Yoshihiro Murata serves elaborate 12-course meals of delicate Japanese food. But his real passion is to make sure simple, traditional food is passed on to the next generation. Japanese food is now widely available around the world, ...

Nanaezushi

| May 13, 2014

Nanaezushi

by J.J. O'Donoghue

We need to talk about sushi. First, any discussion of sushi isn’t worth its wasabi without a mention of the perspicacious octogenarian Jiro Ono, star of the documentary “Jiro Dreams of Sushi,” about his Michelin-starred restaurant in Ginza —you know, the one that Obama ...

Springtime for bamboo

| Apr 15, 2014

Springtime for bamboo

by Makiko Itoh

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 ...