Tag - rice

 
 

RICE

Japan Times
JAPAN / Science & Health
Apr 1, 2018
Japanese researchers find way to replicate cherry-blossom magic in fall
To the delight of sakura (cherry blossom) lovers everywhere, botanists at Kyoto University have discovered a way to make cherry trees flower more than once a year and plans are already afoot to introduce pink to the autumnal palette.
JAPAN / 3/11: Rebuilding Tohoku
Mar 11, 2018
In shadow of nuclear disaster, Fukushima's rice farmers look to rebuild their market
For 36-year-old rice farmer Emi Kato, the first few years after the 2011 core meltdowns at the Fukushima No. 1 power plant were grueling.
JAPAN
Mar 3, 2018
Fukushima looks to ease blanket radiation checks on rice starting in 2020
The lack of tainted rice in recent years is raising hopes the labor-intensive procedure can be reduced to random inspections, at least outside the 12 hot zones.
Japan Times
JAPAN
Feb 9, 2018
Full flavor in little packages: More rice is being sold in reduced quantities for smaller households
The marketing strategy of selling rice in small volumes has recently seen success in Japan on the back of a rise in the number of one-person households and small families.
Japan Times
COMMENTARY / Japan / SENTAKU MAGAZINE
Jan 25, 2018
Abe's farm reforms open rich-poor food gap
The agricultural reform being pushed by the Abe administration runs counter to the principle of supplying a stable supply of quality food for citizens.
Japan Times
CULTURE / Books
Jan 13, 2018
Michael Booth returns with 'The Meaning of Rice'
Michael Booth is back. And once again with his family in tow. The British food writer first came to Japan with his Danish wife and two sons in 2008 in a bid to learn more about Japan and its food culture in a trip that took them from Hokkaido to Okinawa in three months. Booth turned their foodie adventure...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 6, 2018
Komesan: A Tokyo restaurant where rice takes its rightful place center stage
Komesan subscribes to the radical notion that rice is not just an afterthought but the focal point and raison d'etre of the meal.
Japan Times
BUSINESS
Dec 27, 2017
End of 47-year Japan rice program signals boost for ramen wheat
The end of Japan's four decades of rice-market control could be good news for noodle lovers.
Japan Times
JAPAN / FUKUSHIMA FILE
Dec 24, 2017
Fukushima farmers looking for authoritative ways to shed nuclear stigma
In light of the 2011 Fukushima nuclear crisis, the Fukushima Prefectural Government is hoping to find a new, faster and easier way to certify the safety of homegrown rice to ease the burden on local farmers.
Japan Times
JAPAN / History / JAPAN TIMES GONE BY
Dec 2, 2017
Japan Times 1942: 'Public to be trained to stab enemies with bamboo spears'
The simplest form of suicide for any enemy parachutist would be to attempt a landing on Japan, for the Dai Nippon Martial Arts Association and the Dai Nippon Physical Training Association will train every Japanese in the manly art of stabbing enemy paratroops with bamboo spears.
Japan Times
BUSINESS
Nov 27, 2017
More Japanese livestock farmers using feed rice
While consumption of rice has been declining in Japan, the use of feed rice is on the rise, giving added value to livestock products in some regions.
JAPAN
Nov 5, 2017
Recent lack of tainted Fukushima rice raises doubts about blanket radiation checks
The blanket radiation checks conducted on rice grown in meltdown-hit Fukushima Prefecture have recently come under debate because none with radiation levels exceeding the safety limit has been found in recent years.
Japan Times
LIFE / Food & Drink / Tools of the Japanese Kitchen
Oct 21, 2017
Donabe: The hardy pot that Japanese cooks swear by
The cookware that has made the biggest comeback in recent years can be traced back to prehistoric times: the donabe, a lidded, heatproof earthenware pot with a matching vented lid.
Japan Times
LIFE / Food & Drink / Tools of the Japanese Kitchen
Sep 23, 2017
Storage matters: The various strata of Japanese fridges and other concerns
A frequently overlooked aspect of kitchens in general is the importance of storage. In fact, most of the space in a kitchen is given over to the storage of utensils and equipment as well as the food itself.
Japan Times
BUSINESS
Aug 10, 2017
Nation's food self-sufficiency rate hits 23-year low as rice consumption decline continues
The nation's food self-sufficiency rate hit a 23-year low on a calorie basis in fiscal 2016 ended in March, due primarily to falling rice consumption, the farm ministry said.
Japan Times
LIFE / Food & Drink / Tools of the Japanese Kitchen
Jul 22, 2017
The circular evolution and history of Japanese rice cookers
Cooking rice, the staple grain of the Japanese diet for hundreds of years, used to be a laborious process. A dedicated heavy cast iron or earthenware pot placed on a wood-burning stove called a kamado was used for the purpose, and managing the heat to cook the rice properly required both skill and long...
EDITORIALS
Apr 13, 2017
Sowing the seeds for lower food security?
Abolition of a seed law could have a major impact on Japan's agriculture in ways that affect food security.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Mar 24, 2017
'Taimeshi' red sea bream and rice: The key to celebrating most anything in spring
The love of seafood has deep roots in Japan, and it can be interesting to trace these back in history. Where fish are concerned, long before tuna was king, Japanese sought out tai.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Mar 10, 2017
Iwasaki: Family run, Michelin starred, and no food photos allowed
It was a coincidence that on the same day we had a reservation for Iwasaki, a small family-run restaurant west of Kyoto's Municipal Office, the Iwasaki's were quietly marking a milestone: the restaurant's 10-year anniversary.
Japan Times
LIFE / Food & Drink
Feb 3, 2017
Matt Goulding's 'Rice, Noodle, Fish' makes Japanese-language debut
It's well past midnight on a frigid winter's evening and the back streets are emptying fast in Namba, Osaka's effervescent, neon-lit entertainment district. But behind the unprepossessing door of Teppanyaro, the party is only just getting going.

Longform

Tetsuzo Shiraishi, speaking at The Center of the Tokyo Raids and War Damage, uses a thermos to explain how he experienced the U.S. firebombing of March 1945, when he was just 7 years old.
From ashes to high-rises: A survivor’s account of Tokyo’s postwar past