Food & Drink Oct 12, 2021
The items have been attracting attention in recent years, as they are made from low-fat, high-protein fish meat and are rich in amino acids necessary to preserve muscle.
Books May 30, 2021
Five nonfiction books about Japanese food to devour from cover to cover
by Stephen Mansfield
In an age where the internet provides an abundance of information, to still be unaware of the varieties of Japanese cuisine could be seen as a form of self-exile from pleasure. While curating a list of the “best” nonfiction on the topic is certainly ...
Food & Drink | JAPANESE KITCHEN Oct 17, 2020
As the weather cools, make this hearty nimono simmered stew
by Makiko Itoh
The taro has been a staple starch for centuries, and today it’s grown all over Japan. Here, it rounds out a fall stew perfect for lunch or dinner.
Books May 30, 2020
Must-have cookbooks for the budding Japanese chef
by Oscar Boyd
Looking to learn the ropes of Japanese cooking? Begin with these cookbooks.
Food & Drink | 2010s: Decade in review Nov 16, 2019
2010s: The decade Japanese food took over the world
by Patrick St. Michel
Japanese food experienced an international boom in the 2010s, and now you can find everything from ramen to egg sandwiches across the globe.
Food & Drink Jun 8, 2019
In Seoul, authentic Japanese food inspires everyday happiness
by Min Jung Kim
The rise in South Korean solo dining culture and a desire to seek out authentic experiences is driving up the popularity of Japanese food.
Food & Drink | TOKYO FOOD FILE Nov 17, 2018
Yuu: Relaxed kappō dining worth crossing town for
by Robbie Swinnerton
It is not hard to track down the very best of Tokyo's high-end Japanese restaurants. After all, there are plenty of guides and websites to point you on your way. At street level, too, it's easy to locate good noodle joints, yakitori counters or ...
Food & Drink | JAPANESE KITCHEN Jul 14, 2018
Edamame: Eat them fresh and green, with a beer or two
by Makiko Itoh
Edamame, or immature green soybeans, are the quintessential snack to have with an ice-cold beer, especially in summer. Their popularity has spread around the world in recent years, but the habit of eating fresh, salted green soybeans out of their pods has a history in ...
People | 20 QUESTIONS Jul 7, 2018
Japan's biggest flavors come in small boxes
by Claire Williamson
Japan Crate founder Hank Rao on the way his "mystery box" helps bridge cultures and bring together families, the best and worst Japanese snacks and his dream KitKat flavor collaboration.
People | WHY DID YOU LEAVE JAPAN? Dec 2, 2017
Akiko Katayama: Making the leap from business to food in NYC
by J.J. O'Donoghue
Accountant-turned-food writer rediscovers the Japanese culinary tradition in NYC.
People | WHY DID YOU LEAVE JAPAN? Jul 1, 2017
Blogger Namiko Chen satisfies an appetite for Japanese fare
by J.J. O'Donoghue
Every day for the past six years, Namiko Chen has been sending recipes from her cookbook of Japanese dishes out into the world from her home in San Francisco via her website and through a mix of social media channels.
Books / Reviews | ESSENTIAL READING FOR JAPANOPHILES Apr 15, 2017
'The Just Bento Cookbook': Riffing on the theme of the Japanese packed lunch
by Kris Kosaka
Nourishment means nurturing in Japan, and nowhere does this hold more true than in the daily bento. The Just Bento Cookbook, by Makiko Itoh.128 pages KODANSHA, Nonfiction. Gaining popularity around the world for its many healthy and money-saving benefits, bento is not just for doting mothers aiming ...