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January 11, 2025

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LIFE / Travel

Sep 25, 2001

No, really, it's completely unspoiled!

By Mark Schilling

Paradise in the South Pacific? Isn't that only ad copy for getaway resorts that put little beach umbrellas in the cocktails and charge prices the locals could only afford after a winning lottery ticket?

LIFE / Travel / NATURE TRAVEL

Sep 25, 2001

To know them is to love them

By Midori Paxton and Hugh

High summer. Sarasota, western Florida, and the bridges linking the Keys (off-shore islands) hum with traffic. Boutiques throng with tourists, construction cranes loom high, the beaches are peppered with sunbathers courting melanoma and the surface of the Gulf of Mexico is torn by Jet-skis.

LIFE / Food & Drink / THE WAY OF WASHOKU

Sep 23, 2001

A new kama meshi treat every season

By Rick Lapointe

Kama meshi is rice (meshi) cooked in individual little pots (kama) and often served table side directly from the cooking vessel. Seen since the late 1800s in Tokyo, this dish appears as a popular train station bento boxed lunch. The home-style version, takikomi gohan, is often prepared in an electric...

LIFE / Food & Drink / VINELAND

Sep 23, 2001

Wine loving in the city, from dusk till dawn

By Melanie Campbell-Drane

This week brings good news for wine lovers whose schedules tend toward the late end of the Tokyo grind. Nissin World Delicatessen has extended its hours to 8:30 p.m., and a new Shirogane wine bar is pouring until the wee hours.

LIFE / Food & Drink / BEST BAR NONE

Sep 23, 2001

Getting lost in the Shibuya triangle

By Jude Brand

When railways and expressways are carved through an existing urban grid, awkwardly shaped scraps of land are often left in their wake. In central Tokyo, if the fragment is big enough for a single room and a stairwell, something will be built. Architects need to think both laterally and vertically to...

Japan Times

LIFE / Food & Drink / TOKYO FOOD FILE

Sep 23, 2001

Arossa: Best cellars Down Under

By Robbie Swinnerton

When a recent cover feature in a heavyweight U.S. weekly magazine assures us that New World vintages -- especially those from Down Under -- are giving the French (and Californians) a run for their money, then it's safe to say that Australian wine has arrived. But we in Tokyo have known that for a long...

LIFE / Lifestyle / JET STREAM

Sep 21, 2001

Riding tall in the classroom

By Everett Kennedy Brown

When Tom Kodiak's grandfather offered him 2,200 head of cattle and a 17,000-hectare ranch in South Park, Colorado, he told his grandfather he'd think it over. It was his last year of college and Kodiak was afraid that if he went straight from school to managing a big cattle ranch he'd be stuck there...

LIFE / Travel

Sep 17, 2001

Riding the Silk Road up to the sky

By Russell Working

BISHKEK, Kyrgyzstan -- Throughout the former Soviet Union, the architectural barbarities of communist civilization have inflicted a dreadful sameness on disparate lands and peoples.

LIFE / Food & Drink / BEST BAR NONE

Sep 16, 2001

Nothin' but the big city blues

By Jude Brand

Kiki's Pub is a tiny blues bar tucked in behind Exit 1 of Toranomon Station. For 16 years, it has hugged the edge of a small cluster of nomiya (drinking spots) stranded between big streets and surrounded by homogenous rows of office blocks. When I called for directions, I was told to find the #10 Mori...

LIFE

Sep 16, 2001

In touch with your inner squid

By Yoko Hani

Aquarium uranai (book; Magazine House) uses your birth date and blood type to determine your token "sea creature" from a list of 16, including sea bream, blowfish and jellyfish. Your personality type and behavioral patterns are defined, as is your compatibility with other sea creatures.

LIFE / Food & Drink / THE WAY OF WASHOKU

Sep 16, 2001

Help heal the spirit with comfort food

By Rick Lapointe

After watching live the two towers of the World Trade Center come down — the blessing and the curse of modern technology and communications — and spending a very sleepless night filling my head with the horrific images of the aftermath, I slipped away to the otherworldliness of a quiet Zen temple...

LIFE / Food & Drink / NIHONSHU

Sep 16, 2001

Technology improves the old grinding stone

By John Gauntner

Over the years, every step in the brewing process has been subject to a barrage of so-called technical advances. More often than not, though, these modern technologies are not as good as the traditional methods they replace.

One of the many entrances to the Kabukicho neighborhood in Tokyo’s Shinjuku Ward.

Kabukicho: Tokyo’s ‘stadium of desire’

A man offers prayers at Hebikubo Shrine in Tokyo's Shinagawa Ward. The shrine is one of several across the country dedicated to the snake.

Shed your skin and reinvent yourself in the Year of the Snake

By Kathryn Wortley

SUSTAINABLE JAPAN

mission sustainability vol.14 : Unicharm Corp.Unicharm recycles diapers back into diapers

mission sustainability vol.14 : Unicharm Corp.Unicharm recycles diapers back into diapers

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