Once revered as “the fruit of immortality,” the tachibana has long fallen out of culinary favor. The Nara Tachibana Project hopes to save it from endangerment.
For Florentyna Leow's latest contributions to The Japan Times, see below:
The Tokyo Toilet Project has received considerable media coverage for its upscale public facilities. But how do these stylish porcelain thrones actually stack up?
Japan’s shaved ice may be a classic festival snack, but not all kakigōri is created equal. Contemporary kakigōri is an art form, and here are five of Tokyo’s most delicious specialists.
Whether you add it to a cocktail or jazz up a glass of sparkling water, once you’ve tried this punchy syrup you’ll never buy overpriced lemonade again.
Many readers may know Polly Barton better as the translator behind Aoko Matsuda’s “Where the Wild Ladies Are,” which won an English PEN award last year; and Kikuko Tsumura’s “There’s No Such Thing as an Easy Job,” released in November 2020. But if her ...
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.
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.