People | 20 QUESTIONS Jul 12, 2020
Katrine Klinken: 'Good sake bars are a must!'
by Melinda Joe
Do Japanese and Nordic cuisine have anything in common? There are some mild similarities.
Food & Drink Jul 11, 2020
What’s the future of international food tourism in post-coronavirus Japan?
by Florentyna Leow
Food remains one of Japan’s greatest assets as a travel destination, and industry insiders are cautiously optimistic about the future of culinary travel.
Food & Drink May 26, 2020
A Tokyo ramen restaurant with a twist: Broth made from crickets
by Harumi Ozawa
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 ...
Food & Drink Mar 28, 2020
Shiho Sakamoto: Designing wagashi for the 21st century
by Melissa Uchiyama
Wagashi designer Shiho Sakamoto is embracing technology, using Instagram, video and even 3D printing to introduce wagashi sweets to new generations around the world.
Food & Drink | Women of Taste Mar 7, 2020
Elizabeth Andoh: Writer, chef, world-renowned washoku expert
by Joan Bailey
Elizabeth Andoh's decades-long passion for cooking and Japanese cuisine had an unlikely catalyst: A bowl of awful udon noodles.
Food & Drink Feb 29, 2020
Off the eaten trail: The growth of gastronomy tourism in Japan
by Claire Williamson
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.
Food & Drink Feb 22, 2020
Top 5: Tokyo's most affordable Michelin-starred restaurants
by Claire Williamson
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.
Food & Drink | TOKYO FOOD FILE Aug 3, 2019
Kyoaji chef Kenichiro Nishi's legacy lives on in Japan's top restaurants
by Robbie Swinnerton
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.
People | WHY DID YOU LEAVE JAPAN? Jul 6, 2019
Hitoshi Miyazawa: Taking a multicourse adventure in Australia
by Katherine Whatley
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.
People | WHY DID YOU LEAVE JAPAN? Dec 8, 2018
Machiko Yamashita: A Japanese breadwinner in Berlin
by Verena Dauerer
Former art historian and butoh dancer Machiko Yamashita brings Japanese bread buns to Berliners.
National / History | JAPAN TIMES GONE BY Aug 4, 2018
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 ...
National Jan 19, 2017
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 ...