Tag - sukiyaki

 
 

SUKIYAKI

Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Sep 16, 2017
Ningyocho Imahan: An old take on an old favorite — sukiyaki
As the city crow flies, it's just a short hop from the bustle and bright lights of Ginza to the laid-back, low-rise backstreets of Ningyocho. But once you're there, it can feel half a world away — especially when you arrive at Imahan.
Japan Times
LIFE / Language / BILINGUAL
Jul 24, 2017
The stories behind familiar Japanese words
Let's take a look at the origins of half a dozen Japanese words that have found wide usage in English.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 16, 2016
Sukiyaki, Japan's other New Year's meal
Late last December I went to a Tokyo branch of my favorite butcher shop, Ningyocho Imahan, to buy some meat to make a roast beef for my family's New Year's meal. When I arrived I was surprised to discover an hourlong wait to order. The crowd outside had lined up to buy Imahan's exceptional (and expensive)...
CULTURE / Music
Jul 11, 2016
'Sukiyaki' lyricist Rokusuke Ei dies at 83
Rokusuke Ei, who wrote the lyrics to the global hit "Sukiyaki" ("Ue o Muite Aruko"), passed away from pneumonia at his home on Thursday. He was 83.
JAPAN / History / JAPAN TIMES GONE BY
Feb 1, 2014
Steamer surveys new island; Forces land on Hainan Island; Kyu Sakamoto profiled; Leftists suspected in shrine bombing
The N.Y.K. Bonin liner Chefoo, which returned to Yokohama yesterday, gave an interesting account of her exploration of the newly formed island near Minami Iwojima.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Yoshihashi: Top-class sukiyaki at a fraction of the price
Elegance, refinement, exclusivity: These are qualities only to be expected at any high-end Japanese restaurant. Affordability? Think again. Or, rather, think different. That's the way to approach Yoshihashi.
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.

Longform

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