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57 articles published
National / Media | MEDIA MIX Oct 19, 2019
Creating a barrier-free transportation environment in Japan
by Philip Brasor
National / Media | BIG IN JAPAN Oct 19, 2019
Uncontrollable rage is largely a sober phenomenon
by Michael Hoffman
National / History | THE LIVING PAST Oct 19, 2019
Be a frog and jump into Basho's pond
by Michael Hoffman
World / Science & Health Oct 19, 2019
American pair make first women-only spacewalk
Cartoons | DAHL'S JAPAN Oct 19, 2019
CPI CPR
by Roger Dahl
Editorials Oct 19, 2019
Find new ways to end child abuse
Commentary / World Oct 19, 2019
Southeast Asia has a weight problem
by Adam Minter
Food & Drink Oct 19, 2019
Food for the soul: Traditional gyōza makers and eaters in Utsunomiya try to keep the dumplings rolling
by Alex Martin
Albert Kuwano Bakonyvari beckons me inside his factory's steam chamber, where hundreds of plump, white, crescent-shaped gyōza dumplings are neatly lined on stacks of trays fitted in steel racks, waiting to be sent to the freezer. "Want to try one? I bet you haven't eaten ...
Food & Drink | JAPANESE KITCHEN Oct 19, 2019
Mustard-miso-stuffed lotus root: Crunchy, with a distinctive bite
by Makiko Itoh
Lotus root may be fairly bland on its own, but adding a mustard-miso filling gives it a pop of flavor — and maybe some additional health benefits, too.
People | WHY DID YOU LEAVE JAPAN? Oct 19, 2019
Taku Sekine: Paris, liberty and cocktails
by John L. Tran
Shifting from a background in political science to studying languages and then training as a chef, Sekine says he only serves a menu degustation at his Paris restaurant Dersou because, "I want to be free, actually ... from everything."
Lifestyle | Kateigaho International Japan Edition Oct 19, 2019
Mix & blend Tokyo: Delighting in the ancient art of incense
Juttoku offers the opportunity to indulge in a unique medium of self-expression by creating your very own incense.
Food & Drink | TOKYO FOOD FILE Oct 19, 2019
Tama: A finessed fusion of Chinese and Okinawan cooking
by Robbie Swinnerton
For more than a decade, Tama has been the place to come for one of Tokyo's more unusual menus, a unique and stylish hybrid that it calls Ryukyu-Chinese. It's a blend of Okinawa specialties, such as ashitebichi (pig's trotter) and chanpurū (stir-fried tofu, meat ...
Food & Drink | DESSERT WATCH Oct 19, 2019
Don't dread the red of Starbucks's new Halloween Masquerade Party lineup
by Patrick St. Michel
Starbucks Coffee Japan's new trio of treats brings the Halloween spirit with blood-red berries.
Style & Design | ON: DESIGN Oct 19, 2019
Designart Tokyo 2019 takes art and design to a new level in Japan
by Mio Yamada
Now showcasing an impressive 300 designers and brands in over 100 locations, Designart Tokyo 2019 has branched out to include two new areas to it venues list — Shinjuku and Ginza — and introduces a slew of high-profile participants.
Voices | OVERHEARD Oct 19, 2019
Setting one's teeth on edge
Books Oct 19, 2019
Can you ever really understand Japan? Pico Iyer offers help
by Nicolas Gattig
Despite living in the country for over 30 years, Pico Iyer is a self-described "Japan beginner." His new book, "A Beginner's Guide to Japan," is full of often contradictory musings and vignettes that invite readers to expand or refute.