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April 20, 2024
 

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Yukari Pratt
For Yukari Pratt's latest contributions to The Japan Times, see below:
Japan Times
LIFE / Travel
Feb 8, 2008
Taking a dive into the past
Day trips out of Tokyo are usually down south to Kamakura for hiking, out west to Hakone for the hot springs, or — for the ambitious — the shrines and temples of Nikko to the north.
Japan Times
LIFE / Food & Drink
Feb 8, 2008
Sparkling wine for your Valentine
'I start every morning with a glass of champagne," declared a friend of mine once, a food and beverage director of a hotel in Austria.
Japan Times
LIFE / Food & Drink
Jan 11, 2008
Molecular morsels
Nothing turns a woman on more than a room full of excited men. No, this was not the Super Bowl, but the International Chefs Congress, a "show and tell" held last September in New York City by some of the world's most influential chefs. The display of techniques and trends was impressive, with a roster that included such stars as three-Michelin-star chef Joel Robuchon and Bruno Goussault, the pioneer of the sous-vide (under vacuum) technique, where food is wrapped in plastic and cooked at a low temperature, which is changing how food is cooked in many high-end kitchens around the world.
Japan Times
LIFE / Food & Drink
Nov 9, 2007
New York chefs taste authentic Japanese cuisine
Top New York chefs were given a rare treat recently when master chefs from Kyoto traveled to the Big Apple to give a master class.
Japan Times
LIFE / Food & Drink
Nov 9, 2007
Falltime wines
Autumn brings the brilliant colors of the fall leaves, and the harvest of mushrooms and root vegetables as hearty stews find a home on the dinner table. It also signifies a time to finish the last few bottles of rose you picked up during the heat of the summer. Fall is the time to explore brawny wines that linger long on the palate and stand up to the richer fare.
Japan Times
LIFE / Lifestyle
Jan 9, 2007
Picking up the pace of urban life
There are mile markers in life, and an impending 40th birthday recently forced me to take stock of my health. I had put on weight while at culinary school and, being a complete nonathlete, I never managed to lose it. I had a gym membership, but the only sweat I ever worked up was in the sauna. Running only happened when I made a mad dash for the last train after a night out.
Japan Times
LIFE / Travel
Sep 15, 2006
Fishing around for a piece of history
"Enjoy it while you can," says Professor Theodore Bestor of Harvard University. He's referring partly to Tsukiji's famous fish market and partly to sushi and to the fact that "some species are at risk of becoming commercially extinct."
Japan Times
LIFE / Lifestyle
Aug 29, 2006
Tofu, magic for both body and taste buds
When the summer heat sets in, my Japanese mother religiously serves hiyayakko (chilled tofu) sprinkled with katsuobushi (bonito flakes) and soy sauce. Just looking at this simple dish, I feel myself starting to cool down, knowing that tofu actually helps lower your body temperature.
Japan Times
LIFE / Food & Drink
Aug 11, 2006
Cravin' more of that summer wine
Summers in Japan are associated with boisterous matsuri filled with men in fundoshi sweating under the great weight of omikoshi portable shrines, and colorful yukata-clad girls clip-clopping in their geta en route to see fireworks-filled skies.
LIFE / Food & Drink
Apr 14, 2006
Your own home brew
Umeshu is one of a variety of kajitsushu (fruit liqueurs). The recipe for classic umeshu is simply green apricots (not plums), rock sugar and white liquor (a simple shochu) that has been left to steep for several months.
Japan Times
LIFE / Food & Drink
Apr 14, 2006
The hunt begins here
The wine and sake department at Tokyu Toyoko's main department store in Shibuya offers about two dozen umeshu. The individual brands have been helpfully labeled, so you can easily distinguish what each is based on, be it nihonshu, shochu or brandy. However, do check out your local supermarket; you might be surprised at what you find.
Japan Times
LIFE / Food & Drink
Apr 14, 2006
Picks to sip
Oushuku Nigori Umeshu from Tokushima
LIFE / Food & Drink
Apr 14, 2006
What type are you?
Depending on the "base" used for umeshu, you will find a wide variety of flavor profiles. For the novice, it may be good to start with a sweeter version, based on shochu. If you are a sake fan, obviously nihonshu-based umeshu will appeal.
No link to Nankai Trough quake seen after temblor in Shikoku
Satoshi Harada from the Meteorological Agency explains about the magnitude 6.6 earthquake during a news conference early Thursday.
Tehran signals no retaliation against Israel after drones attack Iran
A reported strike against Iran by Israel on Friday came against the backdrop of Iran's support for the Palestinian Hamas militant group, whose assault into Israel on Oct. 7 triggered Israel's invasion of Gaza.
In a first, Japan doctors sue Google over negative reviews on firm's map app
One of the lawyers representing a group of doctors suing Google told a news conference that the main purpose of the lawsuit is not to seek compensation but instead to raise awareness over various problems with the Google Maps system.
Former No. 1 Kento Momota retires from international badminton at 29
Badminton star Kento Momota leaves a news conference after announcing his retirement from Japan's national team, in Tokyo on Thursday.
Thousands evacuated as Indonesia volcano erupts
Indonesia's Mount Ruang spews hot lava and smoke as seen from Sitaro, North Sulawesi, on Wednesday.
'House of the Owl' brings Hollywood values to Japanese TV
In the new Disney+ series “House of the Owl,” Min Tanaka (left) plays a powerful political fixer, or “kuromaku,” who has a troubled relationship with his adult children, particularly his idealistic son, played by Mackenyu.
Benefits and risks: AUKUS looks to take gamble on Japan
U.S. President Joe Biden, Australian Prime Minister Anthony Albanese and British leader Rishi Sunak deliver remarks on the AUKUS partnership, after a trilateral meeting, at Naval Base Point Loma in San Diego in March last year.
Latest Biden chip deal highlights U.S. semiconductor successes
U.S. President Joe Biden speaks as he announces a preliminary agreement with Intel for a major CHIPS and Science Act award, during a visit to the Intel Ocotillo Campus in Chandler, Arizona, on March 20.
Kyoto’s demon night parade lives to haunt another day
In a Kyoto long past, the "hyakki yagyō" (100 demon night parade) haunted a sleepy corner of Kyoto. Now, one enterprising monster enthusiast has won a small batttle to keep the march alive.
Upstart Zelvia shows that, in the J. League, it’s anyone’s game
Machida supporters wave giant flags during the team's game against Vissel Kobe at National Stadium in Tokyo on Sunday.

Podcast

From easily navigable train stations to the helpfulness of its municipal staff, Tokyo has earned high praise for its commitment to accessibility for disabled travelers.
[Rebroadcast] Japan is doing better on accessibility than you may think

Longform

Historically, kabuki was considered the entertainment of the merchant and peasant classes, a far cry from how it is regarded today.
For Japan's oldest kabuki theater, the show must go on
By Lance Henderstein

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A young restaurant leads the way in Karuizawa
A young restaurant leads the way in Karuizawa

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