November 30, 2023

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LIFE

Food & Drink

A squeeze of fresh "sudachi" citrus is the final element in this earthy, warming dish perfect for cooler temperatures.

LIFE / Food & Drink

Nov 19, 2023

Here’s the tea on traditional dobin teapot-steamed mushrooms

By Elizabeth Andoh

Dobin mushi pairs well with meat, fish, tofu, omelets and other vegetables. You can also serve dobin mushi in lieu of soup at any meal.

With this simple yet filling soup, you might just forget you're not back home at the family table for Thanksgiving dinner.

LIFE / Food & Drink / The Recipe Box

Nov 19, 2023

Recipe: Velvety kabocha soup

By Cassandra Lord

Kabocha is harvested in the summer in some regions, and after sitting for a few months, the plentiful starches inside the tough outer skin turn to sugars.

By the finale, I had completely bought into Samurai Restaurant Time's spectacle — a neon-lit festival with chants and cheers.

LIFE / Food & Drink

Nov 12, 2023

Samurai Restaurant Time gives kitschy thrills fit for Kabukicho

By Laura Pollacco

To replace the defunct Robot Restaurant, the neon-soaked streets of Kabukicho are serving up a kitschy second course.

While "yōkan" jellies are usually set quite solid with "kanten" agar, there is something to be said for using it more sparingly for a softer finished product.

LIFE / Food & Drink / The Recipe Box

Nov 12, 2023

Recipe: Sweet potato ‘pie’

By Simon Daly

With a little effort, you can turn baked sweet potatoes into a fun and easy introduction to the world of traditional Japanese sweets.

With water drawn from sources in upstate New York, new sake brewing facilities in the Empire State back by Niigata Prefecture's Hakkaisan will be producing bottles by 2024.

LIFE / Food & Drink

Nov 12, 2023

Hakkaisan and New York brewer to produce U.S.-based sake by 2024

The water for sake will come from upstate New York, while rice will come from California and Arkansas.

The Chairman's steamed flower crab with aged Shaoxing wine and chicken oil

LIFE / Food & Drink

Nov 5, 2023

Seeking 'the perfect combination of Chinese and French cuisine'

By Melinda Joe

Chefs Daniel Calvert and Danny Yip are old friends, but for the first time this month, they're collaborators.

This stir-fry is a staple of many Japanese meals, and the techniques used to make are also commonly used throughout traditional cuisine.

LIFE / Food & Drink

Nov 5, 2023

Recipe: Carrot and burdock root stir-fry

By Makiko Itoh

When selecting "gobō," choose ones that are straight and relatively thin — the thicker, the older.

An official shot for this year’s lineup for NHK’s annual “Kohaku Uta Gassen.”

Things get warmer with Xi; Johnny’s get the cold shoulder

Yoshiko Koide sits in a classroom at Nagoya College where she teaches a Japanese-language observation seminar.

How a dictionary came to spark outrage among the web’s otaku

By Thu-Huong Ha and Yukana Inoue

SUSTAINABLE JAPAN

Vol. 30: Living legends face demolition

Vol. 30: Living legends face demolition

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