Tag - japanese-cuisine



This is the dish that hooked me on the traditional Japanese ways of the "washoku" kitchen.
LIFE / Food & Drink / Washoku Essentials
May 26, 2024
Land and sea come together in traditional kitchen staple
For a dish of ingredients that display such culinary affinity, the Japanese have a go-to phrase: "aishō ga yoroshii" (good compatibility).
"Rintaro: Japanese Food from an Izakaya in California" is a welcome reminder of how Japanese basics are best done and, perhaps, how to get a little closer to how things still should be.
May 26, 2024
A California dreamin’ cookbook of 'izakaya' favorites
In an age where traditional knowledge is being forgotten, “Rintaro: Japanese Food from an Izakaya in California” is a treasure trove.
Italian chef and restaurateur Massimo Bottura is increasingly focusing on passing on his knowledge to chefs such as Antonio Iacoviello.
LIFE / Food & Drink
May 18, 2024
Massimo Bottura: 'The Japanese let ingredients express themselves'
The renowned chef and restaurateur talks about passing on his legacy and the "transfer of emotions" involved in cooking a successful dish.
A tofu business summit is held in Nagoya in October.
JAPAN / Society
May 15, 2024
Tofu shops in Japan at crossroads amid rising costs
The number of tofu producers has been declining at an annual rate of 400 to 500 in recent years
The Kioke Summit on Shodoshima has seen a steady rise in participants from dozens in its early days 12 years ago and about 100 in 2019 to more than 600 this past February.
LIFE / Food & Drink
May 8, 2024
On Japan’s island of olives, age-old shoyu secrets survive
Each Kioke Summit features many activities including a "kioke" auction — shoyu fermentation barrels that fetch anywhere from ¥60,000 to ¥450,000.
The processing plant and warehouse of Minamidani Yoshie Shoten in Wajima, Ishikawa Prefecture, are seen damaged due to cracks on the ground left behind by the New Year's Day earthquake.
JAPAN / Society
Apr 29, 2024
Wajima market's youngest stallholder taps crowdfunding to preserve heritage
A woman is looking to revive her family's fish sauce business and preserve the culinary heritage of her hometown in the wake of the Noto Peninsula quake.
Specializing in gastronomy-themed tours, Arigato Travel, founded and directed by Anne Kyle, was once a one-woman operation. Today, it counts more than 100 employees.
Apr 26, 2024
Anne Kyle: 'People want to know what life actually is like here’
The founder and CEO of Arigato Travel grew her business from a one-woman operation to a national outfit of more than 100 employees in a matter of years.
The creator of "hanetsuki gyōza" is Isao Yagi, and his restaurant, Nihao, can be found right on the border of Tokyo and Kawasaki in Ota Ward.
LIFE / Food & Drink
Apr 14, 2024
How ‘winged’ gyōza took flight from a Tokyo suburb
I mistakenly thought these crispy delights had been around for as long as “gyōza” themselves, but their creator is alive and cooking today.
In this recipe, cherry tomatoes take the place of classic tomato puree, with sausage, onion, mushrooms and green pepper in tow, as is tradition.
LIFE / Food & Drink / The Recipe Box
Apr 14, 2024
Recipe: Italian-Japanese pasta with a pinch of South Korea
This is a balanced, delicious meal anyone can put together in 20 minutes flat.
The best way to eat spring cabbage is to either treat it like a quick pickle by rubbing the leaves with salt and leaving them to ferment for a brief time, or by cooking it quickly so that the leaves turn even softer.
Mar 17, 2024
Recipe: Spring cabbage has sprung
Although spring cabbage is tender, it isn't suited to Japan’s traditional method of eating the vegetable raw.
Michelin-starred tempura experiences abound in Tokyo, but some of the best of the genre can be found in the city's more down-to-earth eateries.
LIFE / Food & Drink / Top 5
Mar 3, 2024
Go old school with these affordable tempura spots
Once a plentiful dish for the poor, tempura has been dragged upward through the classes to become a dish beloved by all.
I was skeptical of Lillian Cumic's avocado tempura, but I wound up loving it.
LIFE / Food & Drink
Mar 3, 2024
Vegan or no, ‘Hawaii Washoku’ is a cookbook for all eaters
Chef Lilian Cumic offers creative versions of many of Japan’s most iconic dishes crafted from scratch with pantry staples found in most kitchens.
The Japan Tourism Agency plans to offer subsidies to develop travel products combining culinary and traditional cultural experiences in rural areas.
Feb 18, 2024
Japan tourism agency to promote gastronomy tourism
As foreign tourists numbers spike post-pandemic, culinary travel has grown increasingly popular, especially among wealthy travelers.
A woman grills a piece of beef at a barbeque restaurant in Yokohama. Greenhouse gas emissions from food amount to a third of all human-caused emissions.
Jan 28, 2024
The complicated balance between health and climate in the Japanese diet
In Japan, people with higher-emitting diets also tend to eat healthier, raising questions for the health- and environment-conscious consumer.
As Kura has grown, so has the hype, with diners sometimes enduring seven-hour waits to try its automated sushi-serving machines and dishes under plastic domes brought to the table on a revolving belt.
BUSINESS / Companies
Jan 13, 2024
Kura Sushi must live up to high hopes after wowing Wall Street
Kura shares have surged more than sixfold since their 2019 debut, climbing from an initial public offering price of $14 to $88.55.
Located in Tokyo's trendy Harajuku district, Bepocah serves traditional Peruvian fare with a 'personal touch.'
LIFE / Food & Drink
Jan 7, 2024
The rising appeal of Peruvian-Japanese Nikkei cuisine
After 150 years of ties, restauranteurs and members of the Peruvian-Japanese community are also reflecting on how their culinary traditions have evolved.
Toranosuke Katayama is a photographer who's photo assignments lead him to become a soba researcher with 70 publications on the cuisine.
Dec 22, 2023
Toranosuke Katayama: ‘Soba is about saving history and identity’
A photographer who chose to document soba for a book soon found himself drawn into the deeper world of the buckwheat noodle.
Tokyo Healthcare University professor Takayuki Mifune explains how he is trying to re-create bonito broth from 1,300 years ago.
JAPAN / Science & Health / Longform
Dec 4, 2023
The quest to re-create what the Japanese ate 1,300 years ago
Professor Takayuki Mifune and his team are hoping to understand, in minute detail, the culinary habits of our Japanese ancestors.
Chef Masato Nishihara chose Nara as the site for his restaurant, Tsukumo, for its antiquity, its proximity to nature and its ancient connections with overseas cultures.
LIFE / Food & Drink / Destination Restaurants
Dec 3, 2023
Tsukumo: Japanese cuisine inspired by Nara's ancient roots
Like the treasures housed inside Nara's Shosoin repository, it may be years before chef Masato Nishihara reprises some of his exquisite dishes at Tsukumo.
A Tendon Tenya outlet in Bangkok, Thailand
Nov 19, 2023
Number of Japanese restaurants abroad triples in last decade
By country, China had the most Japanese restaurants at 78,760, followed by the United States at 26,040 and South Korea at 18,210.


Father's Day is said to have come to Japan around 1950, shortly after the establishment of Mother's Day.
The evolving nature of fatherhood in Japan