Melinda Joe is an American journalist in Tokyo. A certified wine and sake professional, she writes about Japanese drinks in her Kanpai Culture column for The Japan Times and blogs at tokyodrinkingglass.blogspot.com.
For Melinda Joe's latest contributions to The Japan Times, see below:
The low- and zero-proof alcohol trend has hit Japan, and for those who want to abstain without sacrificing flavor, there’s no shortage of options.
How does executive chef Tejas Sovani balance the maximalist complexity of Indian recipes with Japanese cuisine’s understated grace?
For advocacy group Chefs for the Blue, the long-term goal is to help fish populations return to levels of stability.
We all deserve a morning meal cooked to order paired with a craft cocktail. “Kanpai Culture” has you covered with three new cafe-bar hybrids.
The chef’s new French fine-dining restaurant venture opens inside the swanky Four Seasons Hotel Tokyo at Otemachi on Sept. 1.
With more Michelin stars than any other city in the world, Tokyo is something of a dining mecca. But in 2020, the coronavirus pandemic has turned Tokyo's restaurant and hospitality industry on its head.
Eat Play Works’ food hall, The Restaurant, is a 17-shop collaboration based on mutual cooperation — and excellent meals.
Simultaneously fresh and bold, tannic orange wines are increasingly easy to find at restaurants in Tokyo.
These four cocktail recipes featuring The SG Shochu lineup include one by Yusuke Sakabe of bar Lurra in Kyoto, and three designed by Shingo Gokan.
Do Japanese and Nordic cuisine have anything in common? There are some mild similarities.
