The incubation period for COVID-19 is long enough that we may not feel the ramifications of our actions for as much as two weeks from now. For those with compromised immune systems, that makes the need for a united response even more pressing.
For Claire Williamson's latest contributions to The Japan Times, see below:
FlexHIIT Tokyo trainers Mitch Kondo and Diana Tsuruda on why it's important to be both strong and flexible; how to get the most out of a group workout; and the difference between health and wellness.
Offering creative culinary experiences across the country, tourism companies like ByFood and Arigato Japan Food Tours are taking the lead as Japan hopes to become a "tourism-oriented country" by 2030.
Demons, spirits and other things that go bump in the night come to life in Julie Kagawa's epic young adult fantasy "Shadow of the Fox."
There's no need to overspend to eat well in Tokyo. Here are The Japan Times' picks of Tokyo's best affordable Michelin restaurants, all under ¥3,000.
Alvin Cheung talks about the caffeine-charged world of entrepreneurism, design and "coffee terroir."
In Japan, mugicha (barley tea) is a ubiquitous and generally unremarkable drink. But for Janice Ishizaka, CEO and cofounder of The Canadian Barley Tea Company, the drink's lack of appreciation represents an opportunity to create a new, healthy, made-in-Canada beverage.
Though it's impossible to agree on what, exactly, an izakaya is, it's now possible to recreate all the classic dishes at home with Wataru Yokota's "The Real Japanese Izakaya Cookbook."
Props to Rachel Cohn for attempting to add some much-needed diversity into Japanese literature with "My Almost Flawless Tokyo Dream Life." Unfortunately, it falls flat.
Want to experience Japan's "mountain way of life"? At the Ochanomi Sanpo ("Tea-drinking Walk") event in Takao, Niigata Prefecture, residents open their homes to visitors for conversation and good food.