Why the land-and-sea mindset is so important for Japanese meals
Chefs have consciously included ingredients from both land and sea in the same washoku meal for centuries. What makes the practice so enduring, and how can you use it in your own kitchen?
Recipe: Mushroom and salmon takikomi gohan (mixed rice)
This classic autumn dish combines the best of land and sea into one bowl. Use any combination of umami-rich mushrooms you like to complement the briny salmon and garnish with fresh herbs.
Nihonryori Yukimoto: Grounded in tradition, a kaiseki lineage evolves
Chef Takayuki Hagiwara blends Japanese aesthetics with a quietly contemporary cooking style that uses the local bounty of Nagano Prefecture to its fullest.
When you get familiar with kanten, cooking starts to gel just right
Known as agar-agar in most English-speaking countries, kanten is shelf-stable and can be found in convenient powdered form, for whenever you need a vegan-friendly way to set liquids.
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 ...
