Chiyo Shibata used her training in microbiology to come up with award-winning and uniquely Japanese cheeses that include touches of sake lees and salted rice mold.
For Joan Bailey's latest contributions to The Japan Times, see below:
Part memoir, travelogue, ethnography and cookbook, “Water, Wood, and Wild Things” explores the intricate connections of new and old in a town in balance.
Thanks to its strong female leadership, Kanena Miso & Soy Sauce Brewery has weathered war, shifts in taste and now the pandemic.
Nobuko Takemura co-founded VinVie Winery & Cidery to spread the gospel of cider in Japan and give local apple growers a much-needed boost.
Julien and Nobuko Caudron source almost all of the ingredients for their brews from the tiny town of Kamiseya.
The first non-Japanese to become a shōchū advisor, this chef, sommelier and tour guide built her career on sharing Tokyo’s best with the world.
Odds are you’ve never heard of Tsugaru, or its culinary history. But one group of farmers is trying to keep traditional dishes alive.
Art director-turned-chef Keiko Seto harnesses organic produce for Mique’s multicultural, plant-based menu — and she does it out of a garage.
Food performance artist Ayako Suwa harnesses emotions such as anger, happiness and remorse, translating them into sensory culinary experiences.
Chef Masayo Funakoshi has cooked all around the world, blending art, artists, music and community around her eclectic mix of dishes.