As the clock counts down towards the start of a new school semester, parents and guardians across the country face a uniquely unenviable choice: whether or not to send their children back to school as Japan grapples with COVID-19. For those in big metropolitan areas ...
For J.J. O'Donoghue's latest contributions to The Japan Times, see below:
For wild-boy Jimi Yui, a stint in a U.S. monastic school was just what he needed to set him on the track toward becoming a New York kitchen designer.
Part beer, part music and full of local charm: Kyoto Beer Lab has perfected the formula for what makes a successful neighborhood bar.
Food writer Akiko Katayama's bilingual washoku primer, "A Complete Guide to Japanese Cuisine," covers everything from regional dishes to dining customs and bento.
Patissier Akihito Kakimoto has competed in the world's most prestigious chocolate competitions. But his path to the world of chocolate sculpture-making was anything but straightforward.
An Irish reel set on a compilation CD of world music set in motion and obsession that led Haruaki Saito to Cork, Ireland.
It's Belgian-meets-Japanese for this collaborative four-hands meal organized by Arts Flanders Japan at Osaka's Rakushin.
A chance encounter with a schoolboy in Australia led a trained nurse to start teaching Japanese and then blog about Japanese food.
Masato and Midori Shirakawa honed their culinary skills in Italy. Now they're back in Kyoto running the cozy, innovative Il Garage.
With innovative presentation and casual-chic flair, Kyoto's Isoism is bringing tsukemono (Japanese pickle) techniques into the 21st century.