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May 07, 2024
 

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JAPANESE CUISINE

Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Botan: Put a little sukiyaki fire in your belly
On one side of the battered shōji screen with its panels of flimsy washi paper, the sleet and biting wind. On the other, a small old-fashioned hibachi brazier, its coals glowing softly. There's no contest: At Botan, the charcoal wins every time.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 6, 2012
Nihonbashi Dashi Bar: A dedicated dashi bar you can put stock in
Nothing is more important in Japanese cooking than dashi, the fundamental cooking stock that underpins every aspect of the cuisine. There are many ingredients that can deliver a boost of umami savor, both natural (konbu seaweed or shiitake mushrooms) and artificial (various powders out of jars or sachets). But nothing compares to the richness of dashi made with traditional katsuobushi (bonito flakes).
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 21, 2011
Suzunari: Who says kaiseki ryōri has to be stuffy?
Kaiseki ryōri, Japan's traditional multicourse "haute cuisine," is known for its rarefied elegance, its depth and subtlety of flavor, an exquisite focus on the seasons and, too often, for being as much fun as a funeral. But there is also another kind of kaiseki, one that's simpler, less formalized and far more approachable and affordable. That's the style you get at Suzunari.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 7, 2011
Kyotei Daikokuya: The most satisfying soba in temple town
Few visitors to Asakusa venture beyond the shops and temple precincts around Sensoji. But for aficionados of artisan noodles, the grid of backstreets tucked away behind the mighty temple holds an extra attraction: Kyotei Daikokuya, a quaint little soba restaurant that many consider among the best in the city.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 1, 2011
Shichi Jyu Ni Kou: Japanese cuisine that follows nature's cues
Japan, as has been said far too often, is a country of four seasons. But that tired old mantra is by no means the whole truth. The ancient lunisolar calendar recognizes 24 distinct divisions in the year, while haiku poets and others attuned to the constant flux of the natural world identify three times that number.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 15, 2011
Namikibashi Nakamura: Celebrating spring with sake and seasonal fare
Is it too soon — postquake, post-tsunami and still mid-nuclear crisis — to eat, drink and be merry? It's certainly a valid question. The answer, for us at any rate, is no, especially if we know that by doing so we can provide a small measure of support for the devastated areas. And most especially if the location happens to be the excellent Namikibashi Nakamura.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 5, 2010
Kamikozawa-tei: Shabu-shabu in modernist mode
There's no finer way to eat on a chilly winter evening than sitting around a bubbling nabe hot pot. No matter what the ingredients — meat, fish, tofu or vegetables — just cooking and eating from the same communal casserole is nourishment for both body and soul.
Japan Times
LIFE / Food & Drink / THE WAY OF WASHOKU
Mar 24, 2002
What squids shine in yonder bay
Squid, octopus and cuttlefish belong to a large group of marine invertebrates called cephalopods. The word means foot-headed, and it is an appropriate name for these creatures because their tentacle feet sprout from above their eyes and brain. They are found all over, and sometimes in the stomachs of whales that has just finished lunch.
As visitors surge, Japan seeks ways to make tourism eco-friendly
Much like other hot spots across Okinawa, Onna has diligently strived to captivate both domestic and international tourists, while at the same time grappling with the environmental strain induced by the influx of visitors.
Japan says Biden's description of nation as xenophobic is 'unfortunate'
The National Diet building in Tokyo
Tokuryū, a new crime menace in Japan, emerges from the shadows
The National Police Agency coined the term "tokuryū" to classify individuals involved in dark part time jobs and quasi-gangsters, using the words "tokumei" (anonymous) and "ryūdo" (fluid) to reflect their characteristics.
Is Modi’s party heading for a stunning election loss?
Indian Prime Minister Narendra Modi's campaign tactics have escalated, including anti-Muslim rhetoric and fearmongering, reflecting his ruling party's desperation.
Kishida talks up bolstered Latin American ties as China cements position
Prime Minister Fumio Kishida holds a news conference in Sao Paulo on Saturday.
After blockbuster boxing victory, what next for ‘Monster’ Inoue?
Naoya Inoue celebrates his victory over Luis Nery in their IBF-WBA-WBC-WBO super bantamweight title boxing match at Tokyo Dome on Monday.
Japan’s tween skateboarders get head start on preparations for 2028 Olympics
Ibuki Matsumoto competes at an event in Osaka on April 21.
As visitors surge, Japan seeks ways to make tourism eco-friendly
Much like other hot spots across Okinawa, Onna has diligently strived to captivate both domestic and international tourists, while at the same time grappling with the environmental strain induced by the influx of visitors.
Kishida talks up bolstered Latin American ties as China cements position
Prime Minister Fumio Kishida holds a news conference in Sao Paulo on Saturday.
Debate on constitutional revision at a standstill despite Kishida's pledges
With less than two months left before the conclusion of the current session of parliament, any possibility that Prime Minister Fumio Kishida can deliver constitutional reform before the end of his term as Liberal Democratic Party president in late September, as he has promised, appears remote.

Podcast

From easily navigable train stations to the helpfulness of its municipal staff, Tokyo has earned high praise for its commitment to accessibility for disabled travelers.
[Rebroadcast] Japan is doing better on accessibility than you may think

Longform

Rows of irises resemble a rice field at the Peter Walker-designed Toyota Municipal Museum of Art.
The 'outsiders' creating some of Japan's greenest spaces
By Stephen Mansfield

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