This isn’t your typical “want-fries-with-that?” lunch. The Japan Times shares five of the best places to get a washoku set meal for dine-in or takeout.
For Claire Williamson's latest contributions to The Japan Times, see below:
Many authors writing about Japan use the country’s cuisine as a central plot point. Here are five food-centric books perfect for a lazy afternoon.
David Chang’s memoir, “Eat a Peach,” offers an engaging and personal, albeit disjointed, look into the American celebrity chef’s career and the tumultuous culinary world.
Eyes (and stomachs) are already turning to 2021. Five of The Japan Times’ critics share the dining trends they’d like to see the country embrace.
As 2021 approaches, six Japan Times book reviewers look back on their top reads released in English this year.
American architect and writer Naomi Pollock focuses on the creators behind the products in her thoughtfully curated compendium of Japanese design.
Japan Times food editor Claire Williamson joins Deep Dive to discuss her new found passion for Aspergillus oryzae, the mold better known in Japan as kōji.
Packed with sweets, savories and even artisanal crafts, these boxes take you on a global journey, without ever leaving home.
The Japan Times’ recommendations for nine Japan-related podcasts, covering everything from the day’s headlines to language and culture.
With charming doodles and architectural sketches, Nao Saito takes the typical culinary travelogue and turns it into something intimate and alluring.