From hot bands to hot pots, Naoko Takei Moore's time in California pays off
Working in the Japanese music industry, Naoko Takei Moore's job was to wine and dine famous artists. What she picked up from that was a desire to cook that took her to the United States.
Something's cooking in Sachie's Kitchen
Sachie Nomura's home-cooking skills become the recipe for business success in New Zealand.
Yuji Haraguchi: Changing the gourmet rules
From making fish-based ramen to serving Japanese lunch as breakfast in the U.S., chef Yuji Haraguchi likes to break with convention.
Hideo Furusawa: Toward the shining light of French cooking
Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.
Girl power sushi chefs: We can make the cut
Chie Inamoto decided to become a chef to challenge the widespread view that sushi made by women just isn't as good as that made by men. Inamoto, 47, manages an outlet of the Isomaru seafood chain in Atami, the famous hot spring resort in Shizuoka ...
Renowned chef Roy Yamaguchi to spotlight rise of Hawaiian cuisine
Award-winning chef Roy Yamaguchi wants to showcase the modern Hawaiian cuisine he helped pioneer more than 20 years ago and to share the spotlight with the next generation of chefs. The Tokyo native, who is based in Hawaii, is known for his blending of classic ...
Kyoto chef says more Europeans getting chance to eat Japanese cuisine
A Japanese chef at an established restaurant in Kyoto serving traditional cuisine says people in Europe seem to be having more and more opportunities to eat Japanese food. It is what Yoshihiro Takahashi, a 40-year-old chef at Hyotei, felt when he took part in the ...
Italy serving as training ground for chef hopefuls from Japan
Kei Kitagawa works from 10 a.m. to the small hours of the night in a northern Italian restaurant, often not even taking his single day off of the week. But the long hours have in no way put the 25-year-old off. "I'm happy just to ...
Kyoto chef praised for intangible influence
Eiichi Takahashi, 74, was recently designated as a part of Kyoto's intangible cultural heritage as the 14th generation owner and head chef of Hyotei, a restaurant steeped in traditional Japanese cuisine with a history dating back more than 400 years. "Do not tinker too much ...
Chef leaves Japanese imprint in bronze at top French cookoff
By leading the Japan team to a medal in the Bocuse d'Or cooking competition in late January, chef Noriyuki Hamada realized a long-cherished dream shared by his compatriots by showcasing what he calls "Japan's original French cuisine." "This is certainly not the end of my ...
Yoshiko Tatsumi: Cookery guru serves wisdom with her soups
"Never fight a war with Chinese people, because we would lose," Yoshiko Tatsumi sternly warned, "with absolute certainty," a 40-strong group of mostly middle-aged women gathered recently in her spacious three-story residence set in gardens in Kamakura, Kanagawa Prefecture. "What we eat today is no ...
