2010s: The decade Japanese food took over the world
Japanese food experienced an international boom in the 2010s, and now you can find everything from ramen to egg sandwiches across the globe.
In Seoul, authentic Japanese food inspires everyday happiness
The rise in South Korean solo dining culture and a desire to seek out authentic experiences is driving up the popularity of Japanese food.
Yuu: Relaxed kappō dining worth crossing town for
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 ...
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 ...
Edamame: Eat them fresh and green, with a beer or two
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 ...
Japan's biggest flavors come in small boxes
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.
Akiko Katayama: Making the leap from business to food in NYC
Accountant-turned-food writer rediscovers the Japanese culinary tradition in NYC.
Blogger Namiko Chen satisfies an appetite for Japanese fare
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.
'The Just Bento Cookbook': Riffing on the theme of the Japanese packed lunch
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 ...
The mysteries of 'konnyaku': Health food aid or choking hazard?
Anyone living in or even visiting Japan will likely have come across a certain ghastly, grey, gelatinous substance. In most cases, local people are at a loss to answer the questions that inevitably follow. An enigma of the food world, konnyaku is either loved or ...
Government calls Taiwan's food-labeling move 'regrettable'
The government on Tuesday called Taiwan's plan to tighten regulations on Japanese food imports because of fears of radioactive contamination "extremely regrettable." The top government spokesman called on Taipei to use what he called "scientific findings" in drafting its rules. "So far we have explained safety ...
Kyushu bonito makers set up shop in France
A group of traditional "katsuobushi" dried bonito flake makers in Kyushu will set up a factory in France and start production next year, hoping to bring to Europe the the key ingredient for soup stock and dishes in Japanese cuisine. Participating in a food exhibition ...
