Shiho Sakamoto: Designing wagashi for the 21st century
Wagashi designer Shiho Sakamoto is embracing technology, using Instagram, video and even 3D printing to introduce wagashi sweets to new generations around the world.
Elizabeth Andoh: Writer, chef, world-renowned washoku expert
Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.
Off the eaten trail: The growth of gastronomy tourism in Japan
Offering creative culinary experiences across the country, tourism companies like ByFood and Arigato Japan Food Tours are taking the lead as Japan hopes to become a "tourism-oriented country" by 2030.
Top 5: Tokyo's most affordable Michelin-starred restaurants
There's no need to overspend to eat well in Tokyo. Here are The Japan Times' picks of Tokyo's best affordable Michelin restaurants, all under ¥3,000.
Kyoaji chef Kenichiro Nishi's legacy lives on in Japan's top restaurants
The world of traditional Japanese cuisine has lost one of its luminaries. Chef Kenichiro Nishi, the founder of the renowned Shinbashi restaurant Kyoaji, passed away at the age of 81 on July 26.
Hitoshi Miyazawa: Taking a multicourse adventure in Australia
Kaiseki, the multicourse meal that is the height of refinement in Japanese cuisine is the modus operandi of Hitoshi Miyazawa, head chef for Ishizuka in Melbourne, Australia.
Machiko Yamashita: A Japanese breadwinner in Berlin
Former art historian and butoh dancer Machiko Yamashita brings Japanese bread buns to Berliners.
More than 500 guests sampled Wagyu beef and sushi made with Uonuma Koshihikari rice Wednesday at an event to promote Japan's produce on the sidelines of the World Economic Forum in Davos, Switzerland. Dishes featuring yellowtail and scallops were also served at Japan Night, held ...
Why do we need a little bit on the side?
Dear Alice, I have been wondering about something for a long time: Why is sashimi always served on those piles of stringy daikon radish? Has this always been the case? Does the daikon serve any purpose, or is it just there for decoration? Also, what ...
Kyokabutoya: Informal Japanese cuisine in an old wooden townhouse
Yasumasu Ikeda, chef and owner of Kyokabutoya, moved to the Kansai region from Hokkaido more than 15 years ago. After almost a decade of cutting his teeth in the kitchens of Osaka and Kyoto, he opened a Japanese restaurant around 2010. Kyokabutoya is housed ...
Sasaya Iori: Kyoto's 300-year-old sweets shop
The area around Kyoto Station seems to lack the cultural and culinary charms found elsewhere in the city, but this might be changing. A massive restoration of the nearby Higashi Honganji Temple complex will soon be completed and Umekoji Locomotive Museum will be combined ...
Is virtual art as nourishing as a set meal?
You have to admit, it's all awfully clever. At "L'art de Rosanjin," which runs at Nihonbashi Mitsui Hall until March 24, visitors can sit in a virtual tempura restaurant, and gawp as images of the chef's hands at work are projected on the counter ...
