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December 16, 2024
 

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JAPANESE CUISINE

Japan Times
LIFE / Food & Drink / Women of Taste
Mar 7, 2020
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.
Japan Times
LIFE / Food & Drink
Feb 29, 2020
Off the eaten trail: The growth of gastronomy tourism in Japan
Offering creative culinary experiences across the country, tourism companies like ByFood and Arigato Japan Food Tours are taking the lead as Japan hopes to become a 'tourism-oriented country' by 2030.
Japan Times
LIFE / Food & Drink / Top 5
Feb 22, 2020
Tokyo's most affordable Michelin-starred restaurants
There's no need to overspend to eat well in Tokyo. Here are The Japan Times' picks of Tokyo's best affordable Michelin restaurants, all under u00a53,000.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Aug 3, 2019
Kyoaji chef Kenichiro Nishi's legacy lives on in Japan's top restaurants
The world of traditional Japanese cuisine has lost one of its luminaries. Chef Kenichiro Nishi, the founder of the renowned Shinbashi restaurant Kyoaji, passed away at the age of 81 on July 26.
Japan Times
COMMUNITY / Our Lives / WHY DID YOU LEAVE JAPAN?
Jul 6, 2019
Hitoshi Miyazawa: Taking a multicourse adventure in Australia
Kaiseki, the multicourse meal that is the height of refinement in Japanese cuisine is the modus operandi of Hitoshi Miyazawa, head chef for Ishizuka in Melbourne, Australia.
Japan Times
COMMUNITY / Our Lives / WHY DID YOU LEAVE JAPAN?
Dec 8, 2018
Machiko Yamashita: A Japanese breadwinner in Berlin
Former art historian and butoh dancer Machiko Yamashita brings Japanese bread buns to Berliners.
Japan Times
JAPAN / History / JAPAN TIMES GONE BY
Aug 4, 2018
Japan Times 1943: Respect for parents plays vital role in Japanese life
“Japanese are great respecters for their parents for u2018ku014ddu014d' or the way of filial piety which is one of their basic national traits occupying a place only second in importance to the spirit of absolute patriotism,” declares Takeo Akiyama in describing the high esteem paid to mothers by the men of the Imperial armed services.
Japan Times
Reference / SO WHAT THE HECK IS THAT
Nov 28, 2015
Why do we need a little bit on the side?
Dear Alice,
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Sep 11, 2015
Kyokabutoya: Informal Japanese cuisine in an old wooden townhouse
Yasumasu Ikeda, chef and owner of Kyokabutoya, moved to the Kansai region from Hokkaido more than 15 years ago. After almost a decade of cutting his teeth in the kitchens of Osaka and Kyoto, he opened a Japanese restaurant around 2010. Kyokabutoya is housed in a machiya (traditional wooden townhouse),...
Japan Times
LIFE / Food & Drink / KYOTO RESTAURANTS
Sep 11, 2015
Sasaya Iori: Kyoto's 300-year-old sweets shop
The area around Kyoto Station seems to lack the cultural and culinary charms found elsewhere in the city, but this might be changing. A massive restoration of the nearby Higashi Honganji Temple complex will soon be completed and Umekoji Locomotive Museum will be combined into the new Kyoto Railway Museum,...
Japan Times
LIFE / Lifestyle
Mar 13, 2015
Is virtual art as nourishing as a set meal?
You have to admit, it's all awfully clever. At "L'art de Rosanjin," which runs at Nihonbashi Mitsui Hall until March 24, visitors can sit in a virtual tempura restaurant, and gawp as images of the chef's hands at work are projected on the counter in front of them, accompanied by the sounds of sizzling...
JAPAN / KANSAI PERSPECTIVE
Feb 22, 2015
Where's the beef? Kyoto looks to carve out global niche
The quintessential tourist image of Kyoto cuisine is one of a refined "bento" (boxed lunch) containing all sorts of small treats, but heavy on fish, tofu and vegetables, with much attention devoted to presentation and tastes that are sublime, but not overpowering. Certain Kyoto vegetables like "kujo...
Japan Times
COMMUNITY / Our Lives / WORDS TO LIVE BY
Feb 20, 2015
Chicken one day doesn't mean feathers on the next
Hisako and Ryoichi Maeda (66 and 67) are the proprietors of Torisue, a tiny take-out-only yakitori shop in the Bontan area of Tokyo's Koto Ward, just a short walk from Monzen-Nakacho Station. Torisue is famous as a B-kyu (B-grade) gourmet favorite and fans from near and far will line up outside on Kiyosumidori...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 14, 2014
Japan's take on the humble burger
There are two dishes that can be translated as "hamburger" in Japan. One is the all-American favorite, a beef patty sandwiched in a bun, which in Japanese is called hanbāgā. The other kind is similar to a Hamburg steak or Salisbury steak, made with chopped onions, breadcrumbs and egg mixed with the...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 16, 2014
The raw appeal of eggs
The average Japanese person eats around 320 eggs (tamago) per year, according to the International Egg Commission, placing it in the Top 3 worldwide. (In comparison, the average American eats around 250 eggs per year.) Eggs are enjoyed in many sweet and savory dishes, such as the famous (or infamous)...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Aug 19, 2014
Japan's historic love of corn
The fact that corn or maize has a Japanese name — tōmorokoshi — indicates that it entered the country centuries ago, before it was the norm to import the name of a food as-is and spell it out phonetically (as with tomatoes or asparagus, for instance).
Japan Times
LIFE / Food & Drink / NATURE'S PANTRY
Jul 29, 2014
Meet the artisan family striving for a better fish flake
The local train bound for Yamakawa bucked and buckled down the coast, jouncing us until our teeth rattled, and Yamakawa was so dinky we had to walk across the train tracks to exit the station. The taxi took us through a confusing rabbit warren of streets and, after asking directions several times, we...
Japan Times
LIFE / Food & Drink / CULINARY TOOLBOX
Jul 29, 2014
Expo shows industrial-kitchen tech to fuel any foodie’s product lust
On a rainy day in June, the exhibition halls inside Tokyo Big Sight were brightly lit, accentuating the metallic gleam of the high-tech equipment on display at the Japan Food Machinery Manufacturers' Association expo.
Japan Times
LIFE / Food & Drink / NAGOYA RESTAURANTS
Jul 29, 2014
Organic Cafe Polan no Hiroba: Vegetarian and vegan fare in Nagoya
Finding a decent vegetarian meal in Nagoya can be a tough task in and of itself, so finding an almost-all-veggie venue that is also vegan-friendly is a very rare treat indeed.
Indian-born CEO of Japanese company says nation needs immigration to thrive
Lekh Juneja, chairman and CEO of Kameda Seika, at the company's headquarters in the city of Niigata in August
Schoolgirl stabbed to death in Kitakyushu
A McDonald's in Kitakyushu where a junior high school student was stabbed to death on Saturday
South Korean president impeached over martial law decree
South Korean President Yoon Suk Yeol delivers an address to the nation at his official residence in Seoul on Saturday after the National Assembly voted to impeach him earlier in the day.
Assad's final hours in Syria: Deception, despair and flight
A damaged poster of Syria's ousted leader, Bashar Assad, in Aleppo on Nov. 30
U.S. Marines begin to relocate from Okinawa to Guam
U.S. Marine Corps Air Station Futenma in Ginowan, Okinawa Prefecture, in 2021
Women are writing a new chapter in Japanese literature in the 2020s
"Butter," Asako Yuzuki’s thrilling novel inspired by a real-life femme fatale, was named the Waterstones Book of the Year in 2024.
The year that Shohei Ohtani achieved 'yokozuna' status … in the market
Shohei Ohtani's prowress on the diamond translated into an outsized influence on Japan's consumer trends this year.
Big franchises and bold voices dominated anime in 2024
In a year of anime hits, Kiyotaka Oshiyama’s “Look Back” stood out from the bunch.
Glass half full: Japan’s sake industry celebrates a brighter 2024
Despite ongoing struggles, 2024 had plenty of bright spots for Japan's sake industry.

Podcast

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

Longform

Yasuyuki Yoshida stirs a brew in a fermentation tank at his brewery in Hakusan.
The quake that shook Noto's sake brewing tradition
By Alex K.T. Martin

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