
Food & Drink Feb 28, 2021
Top 5: The sweetest of Tokyo's wagashi offerings
by Mio Yamada
A traditional confectionery, sweet Japanese "wagashi" pair exquisitely with green tea and are definitely a sight to behold.
Top 5: The sweetest of Tokyo's wagashi offerings
A traditional confectionery, sweet Japanese "wagashi" pair exquisitely with green tea and are definitely a sight to behold.
Katrine Klinken: 'Good sake bars are a must!'
Do Japanese and Nordic cuisine have anything in common? There are some mild similarities.
What’s the future of international food tourism in post-coronavirus Japan?
Food remains one of Japan’s greatest assets as a travel destination, and industry insiders are cautiously optimistic about the future of culinary travel.
A Tokyo ramen restaurant with a twist: Broth made from crickets
In a steamy Tokyo kitchen, a roasted scent wafts through the air as Yuta Shinohara prepares soup stock for ramen, derived not from pork or chicken, but crickets. "In this pan, we have 10,000 crickets, making stock for 100 bowls," Shinohara explained, as he stirred ...
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.
Japan Times 1943: Respect for parents plays vital role in Japanese life
“Japanese are great respecters for their parents for ‘kōdō’ or the way of filial piety which is one of their basic national traits occupying a place only second in importance to the spirit of absolute patriotism,” declares Takeo Akiyama in describing the high esteem ...