American architect and writer Naomi Pollock focuses on the creators behind the products in her thoughtfully curated compendium of Japanese design.
For Claire Williamson's latest contributions to The Japan Times, see below:
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.
“Koji Alchemy” delves into the significance of kōji — Japan’s semiofficial “national mold” — and demystifies making and cooking with it at home.
Created by Tokyo-based robotics firm Telexistence, FamilyMart workers will be able to control the robots from afar to help stock shelves.
Professor Jin Sato on the most memorable lecture he ever gave, Japan’s go-to techniques for multinational cooperation and the three foods he always has in his fridge.
Four coffee subscription services to keep your mug full from the comfort of home.
Now aged 82, the influential manga artist Yoshiharu Tsuge has finally allowed translation of 11 of his works as “The Swamp.”