Few in Japan may be more passionate about the 'onigiri' (rice ball) than Yumiko Ukon, owner of an onigiri specialty shop in Tokyo's Otsuka neighborhood.
LIFE / Food & Drink
Sep 8, 2024
‘When I die, I would like to come back as a rice ball’
There’s no denying the cultural significance of the ‘onigiri’ (rice ball). But there comes a point where an onigiri is surely just an onigiri.
Yes, this parfait is a decadent treat, but with the addition of some 'ume' (plum), it can actually help you weather the worst of summer's last throes of heat.
LIFE / Food & Drink / The Recipe Box
Sep 8, 2024
Ditch labor-intensive ice cream for this whisked-together parfait
The only kitchen gadget that is essential for making a parfait is a thermometer.
From mid-August through late September, eggplants reach their height of flavor in Japan.
Japan’s autumn eggplant: Too delicious for your daughter-in-law
In Japan, autumn eggplant has become a shorthand symbol for keeping the most pleasurable things in life to yourself.
At Sushi Kadowaki, a full list of New World wines offers a new way to enjoy a classic Japanese meal.
LIFE / Food & Drink / Kanpai Culture
Sep 1, 2024
To accompany your counter sushi, why not try a New World wine?
Chef Takatoshi Kadowaki isn't afraid to recommend a California wine to accompany your premium sushi dinner.
Three Tokyo restaurants claim to be the inventor of Japan's 'katsu karē' (breaded and fried pork served with Japanese curry), but Ginza Swiss' take (pictured) may be the most unique.
LIFE / Food & Drink
Aug 25, 2024
Japan’s dueling ‘katsu’ curry creators are just happy to see the dish thrive
1918? 1921? 1947? The dish’s origin is uncertain, but its popularity today both within and beyond Japan is unassailable.
Roasting cauliflower can seem daunting when its already hot outside, but the flavors here more than make up for slaving over a hot stove for a bit.
LIFE / Food & Drink / The Recipe Box
Aug 25, 2024
With a bit of Japan's 'national mold,' cauliflower becomes a superstar
Picallili is a style of lightly spiced cauliflower mustard pickle, the result of South Asian flavors integrated into colonial British cuisine.
The beauty of 'kaiseki' (Japanese haute cuisine), chef Shinichiro Takagi says, is that it represents the best elements of Japan's culinary traditional all working in tandem.
LIFE / Food & Drink
Aug 18, 2024
Shinichiro Takagi sees a way forward for fine dining in Japan
The two-Michelin-starred chef sees two ways forward for fine dining in Japan: fostering domestic talent and adapting to international diners.

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A store clerk tries to cool things down in front of their shop by spraying a hose.
Is extreme weather changing the way Japan shops?