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September 11, 2025
 

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CULTURE / Books / THE ASIAN BOOKSHELF
Jun 29, 2003

Recipes that 'freak Japanese people out'

The BREAKAWAY JAPANESE KITCHEN: Inspired New Tastes, by Eric Gower, photos by Fumihiko Watanabe. Kodansha International, 2003, 112 pp., 2,900 yen (cloth). "My favorite thing to do with edamame [green soy beans] is to puree a little with some olive oil and fresh shiso leaves, and to add fruit . . . then...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 27, 2003

Museum Cafe: On top of the world

It's one of those universal truths we hold self-evident. Fine food plus city lights from way up above, multiplied by one significant other, equals romance. And the great thing is, that equation always adds up, no matter what city, climate or time zone you're in -- even in Roppongi Hills.
Japan Times
COMMUNITY
Jun 22, 2003

In the realm of the superbean

It's amazing how much tiny little beans can do.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jun 13, 2003

Dean & Deluca: A slice of NY in Marunouchi

The gentrification of Marunouchi continues apace. No longer a staid salaryman ghetto, it has reinvented itself as some of the most sophisticated commercial real estate in the city. The latest arrival in the neighborhood is the sleek steel-and-glass Mitsubishi Trust building, rising high above the venerable...
Japan Times
LIFE / Travel / ON THE ARCHIPELA-GO
Jun 8, 2003

In the city where history once took centerstage

KITAKYUSHU, Fukuoka Prefecture -- If you stand on the waterfront at Moji Port in Kitakyushu, you can take in the city's finest view: More than 1,000 ships and boats pass through Kanmon Strait each day, against the backdrop of Kanmon Bridge, whose elegant lines connect Honshu with Kyushu.
CULTURE / Books / THE ASIAN BOOKSHELF
May 25, 2003

Vietnamese cuisine in a Parisian scene

The Book of Salt, by Monique Truong. Boston: Houghton Mifflin, 2003, 261 pp., $24 (cloth). It's Paris, 1929. You're young, Vietnamese and gay. You don't speak much French, but you can cook a mean omelet. You see an ad in the paper: "Two American Ladies Wish to Retain a Cook." You answer the ad. You get...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 9, 2003

Le Jardin: The fine art of museum dining

What could be more cultured and civilized -- indeed more pleasurable -- than to spend the morning strolling around a good museum and then, with legs aching and aesthetic senses saturated, to adjourn from exhibition hall to adjoining restaurant for a leisurely lunch? Especially when the cuisine is sophisticated...
Japan Times
CULTURE / Art
Apr 30, 2003

A gathering of Kyoto's ancient masters

Before the advent of 20th-century brand-name designers such as Kenzo, Miyake or Mori, there was Kenzan of Kyoto -- back in the Edo Period that is. His instantly recognizable signature was not found on any trendy kimono or handbag of the day, however, but on clay vessels.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 25, 2003

Un Cafe: I'm falling in love again

Going back to favorite restaurants after a gap of several years is much like meeting up with an old flame after being out of touch for too long. Anticipation is likely to be tempered by a good measure of anxiety. How have they changed? What if they don't look so good any more, or they've gone to fat,...
Japan Times
JAPAN
Apr 24, 2003

Getting serious about tourism -- finally

Japan is finally getting serious about attracting some foreign visitors to its shores.
Japan Times
LIFE / Food & Drink / BEST BAR NONE
Apr 20, 2003

An aroma of l'amour at Le Faubourg

Le Faubourg is a stylish lounge bar in the fashionable Aoyama district of Tokyo. The area is to Tokyo what Madison Avenue is to New York. This is where you'll find showcase boutiques for famous Japanese designers, like Issey Miyake and Yohji Yamamoto, as well as internationally renowned brands such as...
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Mar 28, 2003

Goodness gracious, great balls of rice

Just 60 years ago, preparing food was a time-consuming process that for some — mainly the suburban housewife — could occupy much of the day. Though we had long since progressed from hunter-gathering and industrialization had created a class of consumers rather than producers of food, keeping the...
Japan Times
LIFE / Travel / ON THE ARCHIPELA-GO
Mar 23, 2003

Some culture with your coffee?

KANAZAWA, Ishikawa Pref. -- As orderly creatures, Japanese generally have a fondness for numbers and happily assimilate the world in neat numerical packages. Of these, the triad has always beguiled. Japan has its Three Most Beautiful Landscapes, its Three Imperial Regalia, its Three Plants of Good Fortune...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 28, 2003

Maruichi: Bettering the bistro

Maruichi is so intimate and unpretentious that it has chosen to call itself a bistro. But that gives the wrong impression entirely. You will find no red checkered tablecloths here, no tourist posters, Pernod ads or guttering candles jammed into empty wine bottles. Instead it espouses a quiet simplicity...
JAPAN
Feb 20, 2003

Demand reviving Japanese fish sauce industry

Japanese fish sauce may not be as widely known as its counterparts from Thailand and Vietnam, but demand for it is growing sharply on the heels of the popularity of ethnic cuisine in Japan.
LIFE / Language / BILINGUAL
Feb 17, 2003

The art of making excuses

Part of growing up in Japan is about naturally acquiring shoseijutsu -- phrases and expressions that get you through difficulties and make good impressions.
JAPAN
Feb 3, 2003

Obituary: Soko Izumi

KYOTO -- Tea expert Soko Izumi, the younger brother of tea Grand Master Zabosai Sen Soshitsu XVI, died of kidney failure at a Kyoto hospital early Sunday, his family said. He was 44.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 24, 2003

Shilingol: From the Mongol steppes to Sugamo

A chill gale of change is gusting through the sumo world, all the way from Central Asia. The demise of the Takanohana era does not, of course, mean we will stop eating chanko nabe. However, in honor of the incipient arrival of the Asashoryu dynasty, we felt impelled to set off in search of Shilingol,...
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Dec 13, 2002

Even classics can be improved

As a mercenary chef — jumping from kitchen to kitchen, to help out for a few days or to just observe — I've picked up new and interesting ways to approach the things I've done so many times before. Even the best dish from the best chef needs an occasional reworking. Last year's plates and presentation...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Dec 13, 2002

Time to say arrivederci to the old-school cucina

Out with the old and in with the new. That's the prevailing state of the game in Tokyo's restless, ever-changing restaurant scene. Sometimes this can be exhilarating, as with the brilliant refurbishment of the top floors of the My City building in Shinjuku. Sometimes, though, the process can feel downright...
BASEBALL / MLB
Nov 8, 2002

Lil' Angel packs big league punch

The knock on Japanese players used to be that they were too small and underpowered to make it in North America's big leagues. But with the recent success of the Seattle Mariners' Ichiro Suzuki, that argument has been laid to rest.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Nov 3, 2002

We'll have 'the usual'

Comme d'habitude. As any linguist knows, that's French for "as usual." As the name of a restaurant, it conjures up images of a run-of-the-mill bistro with standard-issue checkered tablecloths. But the name is both modest and misleading, because Comme d'habitude in Kami-Meguro stands head and shoulders...
Japan Times
COMMUNITY
Oct 20, 2002

Lessons from the kitchen

Keiko Sato, 34, studied at Le Cordon Bleu 2000-01, completing the three-part Classic Cycle. She now runs her own cooking studio in Shirokanedai, Tokyo.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 20, 2002

The garden of heavenly tofu delights

Traditional cuisine intersects with a distinctive modern sensibility at Sorano-niwa. Newly opened on one of Ebisu's quieter back streets, this is an almost textbook example of how some of Japan's most representative foods are being updated and repackaged for the new millennium.
Japan Times
COMMUNITY
Sep 15, 2002

Where are they now?

Not all stories end when the curtain drops. For a dynasty fallen from power, as with a celebrity out of the spotlight, life goes on away from the public eye.
JAPAN / Media / MEDIA MIX
Sep 8, 2002

Back to the old house to raise our spirits

Japan likes to present itself as the world's shining example of rapid economic development, the "postwar miracle." The government's extensive overseas development aid is more than just the gesture of noblesse oblige expected of the world's No. 2 economic power. It is an assertion of everything that is...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 25, 2002

New kids on the Aoyama block

There's been a host of new openings in the Aoyama area recently, and they're a very mixed bag. Top of everyone's list has to be Kubakan & Republica, the eagerly anticipated restaurant-cum-champagne lounge.
Workers say corporate South Korea was warned about questionable U.S. visas before Hyundai raid
Activists holding signs that reads "No one is illegal!" protest against a huge immigration raid last week in the U.S. state of Georgia, in front of the U.S. Embassy in Seoul on Tuesday.
As Manila modernizes its military, new opportunities emerge for Tokyo
A Brahmos missile system is displayed during a rehearsal for a military parade in New Delhi in January. The Philippines will soon receive its second batch of the supersonic cruise missiles from India.
Why more hotels in Japan are offering room-only service
Nipponia Hotel Ise Kawasaki Merchant Town in Ise, Mie Prefecture
Goldman sells Tokyo office area to JR East for over ¥50 billion
GranTokyo South Tower (center). East Japan Railway has bought the 14th to 18th floors of the office building at a price of more than ¥50 billion from Goldman Sachs Group.
Ed Sheeran teams up with Tokyo’s Oedo Line
The “Oh! Ed! Collaboration Campaign,” launched on Tokyo's Keio Line to celebrate the Friday release of Ed Sheeran’s latest album, “Play,” includes a eight-car train dedicated to the pop star's music and trivia related to his career
Niinami’s ouster quick but not unusual as corporations protect reputation
Takeshi Niinami resigns as chairman and CEO of Suntory Holdings.
As Manila modernizes its military, new opportunities emerge for Tokyo
A Brahmos missile system is displayed during a rehearsal for a military parade in New Delhi in January. The Philippines will soon receive its second batch of the supersonic cruise missiles from India.
Shizuoka farmers fight to preserve sustainable tea method that’s steeped in tradition
As of August 2024, the number of confirmed chagusaba farmers had fallen to 302, just over half the 582 reported in 2015, according to the Shizuoka Chagusaba Farming Method Promotion Council.
Search is on for loopholes in Japan’s $550 billion investment pledge
U.S. Secretary of Commerce Howard Lutnick argues that U.S. President Donald Trump has sole authority to invest Japan's promised $550 billion.
In rural Hokkaido, the stops and starts of tourism revival on full display
Redevelopment plans for Kawayu Onsen have hit some snags — an example of how bringing tourists back to declining rural communities is far from easy work.

Podcast

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.
Kabukicho: Tokyo’s ‘stadium of desire’

Longform

Figure skater Akiko Suzuki was once told her ideal weight should be 47 kilograms, a number she now admits she “naively believed.” This led to her have a relationship with food that resulted in her suffering from anorexia.
The silent battle Japanese athletes fight with weight
By Mai Yoshikawa

SUSTAINABLE JAPAN

We are pleased to announce the winners of the 6th annual Sustainable Japan Award.
We are pleased to announce the winners of the 6th annual Sustainable Japan Award.

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