Anyone with a garden knows that when Japanese shiso grows, it really grows. But having an abundance of shiso is the best kind of problem: Just make a batch of green goddess dressing.
For Florentyna Leow's latest contributions to The Japan Times, see below:
This punchy vegetarian appetizer is endlessly customizable, and is a great way to familiarize oneself with the four elements of good cooking — salt, fat, acid and heat.
Tantanmen in Japan is less tethered to the dish’s Sichuan heritage, leaving room for innovation. Here are five tantanmen restaurants in the capital worth the tongue-tingling spice.
The INOW program allows visitors to fully immerse themselves in Kamikatsu’s renowned zero-waste lifestyle.
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.
Think of otoso as Japan’s version of mulled wine — sake-based and customizable with a variety of herbs or spices.
With temperatures dropping, what’s more comforting than soup curry? The Japan Times shares five of the capital’s best bowls.
SpeakHer provides a database of women professionals who are willing to speak on conference panels in the hopes of narrowing Japan's gender gap.
Why do people visit destinations if not to experience local flavor, and who suffers the adverse consequences of tourism but those who live there?