Tag - washoku

 
Menu
Search
 
July 06, 2025
 

Today's print edition

Home Delivery
Subscribe for more access

WASHOKU

Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Oct 21, 2014
Mantenya: Eccentric food for eccentric people
Where would a journalist be without his or her contacts? Most likely not in Mantenya, a pocket-sized tempura restaurant near Tenma in Osaka. I am based in Kyoto, so Osaka is a bit of a known unknown. Luckily I have two contacts who have yet to set me wrong.
Japan Times
LIFE / Food & Drink / OSAKA RESTAURANTS
Oct 21, 2014
Sushi Masa: Become one of the locals
Sushi Masa is a locals' joint, the kind of place where everybody knows your name; by the end of the night they knew mine, too. It isn't hard to make yourself known: There's a kitchen, a counter, two tables and a few seats, so conversations are shared, to which there seem to be no beginning or end. Thankfully...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 14, 2014
Ginza Maru: Kaiseki courses that won't break the bank
Sitting down to a kaiseki dinner is rarely a casual decision, least of all in Ginza. Like going to kabuki or shopping for pearls at Mikimoto, you need to budget time and cash for a multi-course meal of traditional cuisine in the glittering heart of Tokyo.
Japan Times
LIFE / Food & Drink
Oct 7, 2014
A stroll through Nishiki, Kyoto's favorite food market
Nishiki Market's most famous son, the celebrated artist Ito Jakuchu, is probably best known for his elaborate set of scrolls called "Colorful Realm of Living Beings," painted during the Edo Period (1603-1867), when Japan was not open for tourism.
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Oct 7, 2014
Awomb: Make your own sushi at Kyoto's experimental dining destination
Before getting into Awomb, a few observations on queues and queuing. Or, in American parlance, standing in line (or on line). 1. Nothing turns me off queuing like seeing a queue. 2. Besides staging a crash outside your new shop or restaurant, nothing generates interest quite like a queue. 3. The Japanese...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Sep 2, 2014
Toriki: Yakitori made with care but no frills
Yakitori is comfort food. No matter how high-end or low-rent the location, it's all about the simple pleasures of chewing on grilled chicken and kicking back with a drink or a few. That's the tried-and-true formula at Toriki.
Japan Times
LIFE / Food & Drink
Aug 12, 2014
New Kyoto food complex aims to feed the mind and body
On a recent visit to Kyoca Food Laboratory on the edge of Umekoji Park, west of Kyoto Station, I waited more than half an hour for a friend who was "on her way." The mercury was tipping 37 degrees in the midday sun; even the cicadas had given up their racket.
BUSINESS
Jul 1, 2014
U.S. sushi prices show New York is on a roll
Sushi restaurants in New York and Greenwich, Connecticut rank among the most expensive locales in the U.S. to buy the Japanese cuisine for the third year in a row.
Japan Times
LIFE / Food & Drink
Apr 8, 2014
Sharpen your kitchen skills with No Recipes
The Internet has been good to Marc Matsumoto. In 2007 he started putting his recipes online while working full-time in marketing in New York. He watched traffic to his blog grow, interest percolate.
Japan Times
JAPAN / KANSAI PERSPECTIVE
Mar 23, 2014
When it comes to tourism, image is everything
The new Osaka Government Tourism Bureau is the latest effort by a Kansai entity to re-brand itself as Japan gears up for a bigger piece of the tourism pie.
Japan Times
COMMUNITY / Voices / VIEWS FROM THE STREET
Jan 22, 2014
Tokyo: Is there any food you won't eat in Japan?
Natto, seaweed, squid, octopus, shiitake: While Japan's culinary treats are a major draw for new residents and visitors alike, everyone has their limits, vox pops in Tokyo reveal.
JAPAN
Dec 5, 2013
UNESCO honor gives traditional fare boost
UNESCO's Intangible Cultural Heritage designation of “washoku” has the government and food industry hoping for a boost in its appeal, both overseas and at home.
Japan Times
JAPAN
Dec 3, 2013
Opening the kitchen to foreign chefs
As a foreigner aspiring to become a "washoku" (Japanese food) chef, South Korean student Seo Dong-young faces a dilemma. The 23-year-old student at a Tokyo culinary school wants to stay here and work after graduation, but unfortunately that isn't an option.
EDITORIALS
Nov 2, 2013
Washoku as a cultural heritage
Coming this December, traditional Japanese cuisine, 'washoku,' is likely to be designated an Intangible Cultural Heritage if the voting by UNESCO goes as expected.
Japan braces for more quakes as authorities dismiss doomsday hype
Evacuees from Akuseki Island, located in the Tokara island chain in Kagoshima Prefecuture, arrive at Kagoshima Port on Friday.
Hidden AI prompts in academic papers spark concern about research integrity
Waseda University is one of 14 institutions in eight countries found to have used hidden prompts in research papers.
A prophesied disaster (likely) won’t strike Japan this weekend
A viral manga prediction of a July 5 disaster has gripped Japan with anxiety and triggered an economic impact, but experts warn that while such dates are unreliable, the threat of a massive earthquake remains real. 
Residents of Tokara Islands begin evacuation as seismic swarm continues
Details about evacuations from Akuseki Island, located in the Tokara island chain in Kagoshima Prefecture, is seen written on a whiteboard in the city of Kagoshima on Thursday.
U.S. military apologizes over Okinawa sexual assault case
Col. Neil Owens (right), chief of staff for the 3rd Marine Division, bows in apology at the Okinawa Prefectural Government office in Naha on Thursday.
Ghibli’s Isao Takahata exhibit shows how beloved anime is made
“The man who planted Japanese animation” exhibition includes a variety of sketches, drawings and animation cels from Isao Takahata films such as color design for characters by Michiyo Yasuda from "Grave of the Fireflies."
Flag football facing challenges and opportunities ahead
Japan’s women’s flag football team at the 2025 International Bowl in Los Angeles in June. The sport is enjoying continued growth in the country.
From Hokusai’s Great Wave, shinkansen to One Piece: a cultural treasure box for Lego Japan
Michael Ebbesen, general manager of Lego Japan, says Lego bricks based on Japanese culture have a rich global appeal and are sellable around the world.
With farmed fish, RelationFish swims against the tide in fine dining
Chef Hideaki Matsuo (middle) and the staff of Oseto Suisan Fisheries prepare to check on their sustainably farmed fish.
As Southeast Asia heats up, a Japanese cooling giant sees a major opportunity
An employee of Daikin Cambodia explains the use of different tools during an air conditioner installation training session in Phnom Penh. Daikin is one of Japan’s oldest air conditioning companies, but as Japan’s population falls, the firm is keying in on overseas growth.

Podcast

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.
Kabukicho: Tokyo’s ‘stadium of desire’

Longform

Mount Fuji is considered one of Japan's most iconic symbols and is a major draw for tourists. It's still a mountain, though, and potential hikers need to properly prepare for any climb.
What it takes to save lives on Mount Fuji
By Alex K.T. Martin

SUSTAINABLE JAPAN

Smile! It’s ‘Sanrio Time,’ now and ever after
Smile! It’s ‘Sanrio Time,’ now and ever after

SPECIAL SUPPLEMENTS note

Read more

SUPPLEMENTS BINDER