Approach mealtime differently with a washoku mindset
Japanese kitchen traditions — using food fully while being mindful of balancing color, flavor and method — will help you put together a meal that’s healthy, colorful and delicious.
Top 5: The best teishoku restaurants in Tokyo
This isn’t your typical “want-fries-with-that?” lunch. The Japan Times shares five of the best places to get a washoku set meal for dine-in or takeout.
Five refreshing and summer-friendly Japanese recipes
This recipe collection starts with a homemade mentsuyu (noodle sauce), which becomes a flavorful base for four other dishes.
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.
Whet your appetite with 'A Complete Guide to Japanese Cuisine'
Food writer Akiko Katayama's bilingual washoku primer, "A Complete Guide to Japanese Cuisine," covers everything from regional dishes to dining customs and bento.
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.
Agriculture, forestry and fisheries exports in 2018 grew 12.4 percent from a year earlier to hit a record high for the sixth straight year, buoyed by strong demand from other Asian nations, the farm ministry said Friday. The preliminary figure of ¥906.8 billion ($8.3 billion) ...
The government is discussing plans to extend best-before dates for pork products to boost their export numbers, according to sources. The best-before periods for Japanese pork products are shorter than those for products from other nations, making a dent in their export competitiveness. The agriculture ...
'Japan: The Cookbook': Beautifully presented recipes for home cooks
"Japan: The Cookbook" is a classic recipe book that runs the gamut of Japanese cooking techniques, drawing on Nancy Singleton Hachisu's wealth of experience and culinary conections.
Foreign cooks flocking to Japanese culinary schools amid boom in cuisine's global popularity
With Japanese food enjoying a global boom, culinary training institutes in Japan have seen a surge in foreign students eager to learn how to make the country's traditional cuisine. The number of international students has more than doubled, with 424 enrolled in fiscal 2017 compared ...
Mayumi Uejima-Carr: Setting the Table For Two in the United States
After reading about the NPO Table For Two, a quick Google search and a "passionate email," Mayumi Uejima-Carr now educates American students about the health benefits of Japanese cuisine.
Kishin: New opening is full of breakfast promise
For Atsushi Nakahigashi at Kishin, a traditional, local breakfast is the most important meal of the day.
