Tag - japanese-cuisine

 
Menu
Search
 
May 07, 2024
 

Today's print edition

Home Delivery
Subscribe for more access

JAPANESE CUISINE

Japan Times
LIFE / Food & Drink
Jul 11, 2020
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.
Japan Times
LIFE / Food & Drink
Mar 28, 2020
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.
Japan Times
LIFE / Food & Drink / Women of Taste
Mar 7, 2020
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.
Japan Times
LIFE / Food & Drink
Feb 29, 2020
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.
Japan Times
LIFE / Food & Drink / Top 5
Feb 22, 2020
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 u00a53,000.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 3, 2019
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.
Japan Times
COMMUNITY / Our Lives / WHY DID YOU LEAVE JAPAN?
Jul 6, 2019
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.
Japan Times
COMMUNITY / Our Lives / WHY DID YOU LEAVE JAPAN?
Dec 8, 2018
Machiko Yamashita: A Japanese breadwinner in Berlin
Former art historian and butoh dancer Machiko Yamashita brings Japanese bread buns to Berliners.
Japan Times
JAPAN / 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 u2018ku014ddu014d' 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 paid to mothers by the men of the Imperial armed services.
Japan Times
JAPAN
Jan 19, 2017
Global elites sample sushi, sake at Japan Night in Davos
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.
Japan Times
Reference / SO WHAT THE HECK IS THAT
Nov 28, 2015
Why do we need a little bit on the side?
Dear Alice,
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Sep 11, 2015
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 in a machiya (traditional wooden townhouse), which is located a stone's throw from a buzzing centuries-old food market in the center of Kyoto.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Sep 11, 2015
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 into the new Kyoto Railway Museum, making train otakus everywhere happier. Along Shichijo-dori, which runs parallel to the station, a few noteworthy eateries have also taken root, the new flagship store for Japanese sweets cafe Iori being one to look out for.
Japan Times
LIFE / Lifestyle
Mar 13, 2015
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 in front of them, accompanied by the sounds of sizzling oil.
Japan Times
JAPAN / KANSAI PERSPECTIVE
Feb 22, 2015
Where's the beef? Kyoto looks to carve out global niche
The quintessential tourist image of Kyoto cuisine is one of a refined "bento" (boxed lunch) containing all sorts of small treats, but heavy on fish, tofu and vegetables, with much attention devoted to presentation and tastes that are sublime, but not overpowering. Certain Kyoto vegetables like "kujo negi" green onion form the base of many local dishes, while Kyoto tofu is famous throughout the country for its quality.
Japan Times
COMMUNITY / Our Lives / WORDS TO LIVE BY
Feb 20, 2015
Chicken one day doesn't mean feathers on the next
Hisako and Ryoichi Maeda (66 and 67) are the proprietors of Torisue, a tiny take-out-only yakitori shop in the Bontan area of Tokyo's Koto Ward, just a short walk from Monzen-Nakacho Station. Torisue is famous as a B-kyu (B-grade) gourmet favorite and fans from near and far will line up outside on Kiyosumidori Street until their chicken is grilled to perfection over the charcoal.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 14, 2014
Japan's take on the humble burger
There are two dishes that can be translated as "hamburger" in Japan. One is the all-American favorite, a beef patty sandwiched in a bun, which in Japanese is called hanbāgā. The other kind is similar to a Hamburg steak or Salisbury steak, made with chopped onions, breadcrumbs and egg mixed with the ground meat and called hanbāgu. It is pan-fried and served on a plate, often with a rich sauce, and is meant to be eaten with plain steamed rice rather than in a bun.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 16, 2014
The raw appeal of eggs
The average Japanese person eats around 320 eggs (tamago) per year, according to the International Egg Commission, placing it in the Top 3 worldwide. (In comparison, the average American eats around 250 eggs per year.) Eggs are enjoyed in many sweet and savory dishes, such as the famous (or infamous) breakfast egg dish called tamagokake-gohan, a raw egg mixed with hot steamed rice and seasoned with a drizzle of soy sauce. Other popular egg dishes include om-rice, a rice-filled omelet; pudding (or purin), the Japanese version of caramel flan; and chawanmushi, a savory steamed egg custard.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Aug 19, 2014
Japan's historic love of corn
The fact that corn or maize has a Japanese name — tōmorokoshi — indicates that it entered the country centuries ago, before it was the norm to import the name of a food as-is and spell it out phonetically (as with tomatoes or asparagus, for instance).
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Jul 29, 2014
Meet the artisan family striving for a better fish flake
The local train bound for Yamakawa bucked and buckled down the coast, jouncing us until our teeth rattled, and Yamakawa was so dinky we had to walk across the train tracks to exit the station. The taxi took us through a confusing rabbit warren of streets and, after asking directions several times, we finally alighted in front of Sakai Shoten, a producer of katsuobushi, (fermented and dried, smoked skipjack tuna that is finely shaved for eating).
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.
Japan's labor crunch persists despite slight improvement
Over 300 companies went out of business in fiscal 2023 due to labor shortages, according to Teikoku Databank.
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.
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.
Pentagon reveals drone types for Replicator program to counter China
A U.S. Naval Special Warfare Operator fires a Switchblade 300 loitering munition during training exercises in Fallon, Nevada, last July. The U.S. Defense Department plans to use small drones — known in the Pentagon as “all-domain attritable autonomous systems” — to help counter Chinese military systems and tactics.
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.

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

SUSTAINABLE JAPAN

Live like a lord or lady for a night at Ozu Castle
Live like a lord or lady for a night at Ozu Castle

SPECIAL SUPPLEMENTS note

Read more

SUPPLEMENTS BINDER