Nationally acclaimed calligrapher Marc Davies has been practicing shodō since 1996, achieving the rank of Master Instructor in 2019. Here, he shares his take on the art form.
For Claire Williamson's latest contributions to The Japan Times, see below:
Mima Osawa puts sustainability and style at the forefront of her fashion line, Mono Handmade.
Kenji Usui runs a specialty fried chicken food truck out of Nelson, New Zealand, where he’s promoting Japanese “soul food.”
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.
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.