Tag - umami

 
 

UMAMI

Chef Stuart Brioza (left) of San Francisco’s State Bird Provisions explores the vineyard at Domaine Takahiko in Yoichi, together with his partner, Nicole Krasinski, and their son, Jasper.
LIFE / Food & Drink
Oct 22, 2023
A California chef's quest across Hokkaido for umami
Acclaimed chef Stuart Brioza has been to Hokkaido many times — but never with a focus like this on the island’s stunning natural bounty.
Japan Times
LIFE / Food & Drink / New Wine Frontier
Jan 29, 2023
The ‘bugs, microbes and wild yeast’ of Japan’s umami wine master
Takahiko Soga embraces the potentially destructive elements of winemaking that many other vintners try their best to avoid.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Nov 20, 2021
Recipe: Loaded twice-baked ikura potatoes
With an injection of umami and a slew of Japanese fixings, your plain old potatoes will never need to be dull again.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Dec 22, 2018
Dinner and conversation with Tsutomu Nakajima
Chef Tsutomu Nakajima of Sato no Ie Hanase on the importance of umami and why the flavor is at risk of vanishing.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 15, 2017
Umami Burger: A focus on flavor with natural ingredients
Umami is hardly a foreign concept in Japan. After all, this is the land where the so-called fifth taste was isolated, named and promptly marketed to the outside world.
Japan Times
JAPAN / NEW YEAR SPECIAL
Jan 1, 2014
Umami magic: Japan's dashi ingredients win global fans
From French bouillon to Chinese soup stocks, broths made from long hours of simmering are common in many cuisines. But one as abundant in umami taste as the dashi broth, made instantly from briefly soaking or heating simple ingredients like dried bonito and kelp, is uniquely Japanese.
JAPAN / NEW YEAR SPECIAL
Jan 1, 2014
Combining best of East and West diets to enhance longevity
Many people attribute longevity in Japan to the traditional Japanese diet. Yet even a balanced Japanese meal, full of health-enhancing elements such as taurine, magnesium and isoflavones, typically has two major flaws: too much salt and too little calcium, which can lead to stroke and osteoporosis.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 5, 2013
Akasaka Kikunoi: Tastes of old Kyoto in Tokyo's bustling heart
A pair of ornamental cherry trees stand like attendants by a sturdy wooden gateway. A narrow flagstone path lined with bamboo and maples curves out of sight in the mid-distance.

Longform

Later this month, author Shogo Imamura will open Honmaru, a bookstore that allows other businesses to rent its shelves. It's part of a wave of ideas Japanese booksellers are trying to compete with online spaces.
The story isn't over for Japan's bookstores