With innovative presentation and casual-chic flair, Kyoto's Isoism is bringing tsukemono (Japanese pickle) techniques into the 21st century.
For J.J. O'Donoghue's latest contributions to The Japan Times, see below:
In a country famous for the longevity of its inhabitants — this year Japan's population of people age 100 or over topped 70,000 for the first time — Aomori Prefecture is an outlier. That's because Aomori consistently ranks bottom for average life expectancy for both ...
With more and more news coming out about the situation in China's Xinjiang region, a group of Uighurs worried about relatives living there open up about the toll it's taking on their lives in Japan
Midway through the 1800s, the English scientist Michael Faraday had the forethought to deliver a series of lectures on an object that was commonplace in Victorian Britain, as a way to get young minds hooked on science. He chose a candle. A century later, a newly ...
Working in the Japanese music industry, Naoko Takei Moore's job was to wine and dine famous artists. What she picked up from that was a desire to cook that took her to the United States.
Eramasa's menu may be broad, but it's bolstered by some excellent sashimi and unusual varieties of fish courtesy of owner-chef and former punk rocker Hiroyuki Inoue.
The burlesque troupe has been staging shows in an around Kyoto, and will soon begin a short residency at a new theater in the city
Duncan Reid, formerly of British punk group The Boys, brings his latest band to Japan for a series of high-energy live shows
In an alternate reality, Masaharu Morimoto would be fielding questions from sports journalists. He might even be talking about his transfer from Japan’s top-flight baseball league to Major League Baseball in the United States. But a severe injury to his shoulder in high school put ...
After cooking in Italy, Australia and Denmark for over a decade, kaiseki chef Taka Nishimura returned to Kyoto to open Yanagi Koji Taka, a small, local joint with a menu of perfectly executed bar food.