Sake-making mission: the last step

| Dec 14, 2012

Sake-making mission: the last step

by Melinda Joe

The thermometer inside the brewing facility at Shimazaki Shuzo registered a chilly 8 degrees. Like everyone else who had signed up to take part in the final sake-making session of the Karasuyama Taiken (www.karasuyama-taiken.jp), I was dressed for work — in a thin white ...

Here's to a veggie, merry Christmas

Dec 14, 2012

Here's to a veggie, merry Christmas

by Eryk Salvaggio

Every holiday has its meal, and in Japan at Christmas it’s takeaway crispy chicken that rules the roost. For faithful, joyful and triumphant vegetarians in Japan, however, the roasted holiday bird is as appealing as the piece of coal left at the bottom of ...

Where Tokyo's top chefs wine and dine

Nov 30, 2012

Where Tokyo's top chefs wine and dine

by Melinda Joe

Chef Shinobu Namae rarely eats at the same restaurant twice. Like a lot of chefs, he spends most of his time in his own kitchen, overseeing lunch and dinner service at L’Effervescence, his Michelin-starred French restaurant in Tokyo’s Aoyama. When he does venture out, ...

Nov 23, 2012

Meet the ambassadors

by Steve Trautlein

In these times of economic hardship and political tension, the Yahoo! Japan Ramen project proves that a humble noodle can help bring people together. The project, launched this summer with the goal of promoting ramen around the world, has completed its first phase: selecting ...

Savor Hokkaido's warming winter menu

Nov 9, 2012

Savor Hokkaido's warming winter menu

by Kris Kosaka

Autumn in Hokkaido is a comma before the long period of white winter. Autumn’s food season too scurries almost directly from summer to wintry tastes, so here’s a look at how the locals keep warm, starting in November and feasting all the way into ...