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July 28, 2024
 

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JAPANESE KITCHEN

Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 16, 2016
Sukiyaki, Japan's other New Year's meal
Late last December I went to a Tokyo branch of my favorite butcher shop, Ningyocho Imahan, to buy some meat to make a roast beef for my family's New Year's meal. When I arrived I was surprised to discover an hourlong wait to order. The crowd outside had lined up to buy Imahan's exceptional (and expensive)...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Nov 18, 2016
'Sobagaki': An ancient soba recipe
New-harvest rice, known as shinmai, is the culinary star of autumn in Japan. But there's another grain that is just as eagerly anticipated at this time of year in many parts of the country: shinsoba, new-harvest buckwheat.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 14, 2016
'Kuri': The nutty staple of ancient Japan
Fresh chestnuts are one of the few things in Japan that are truly seasonal and not available year-round like so many other food products these days. Chestnuts (kuri in Japanese) have been consumed here since prehistoric times. Charred chestnuts that are more than 9,000 years old have been found in and...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 16, 2016
How Chinese stir-frying snuck into Japanese homes
Stir-frying, often thought to be a part of all East and Southeast Asian cuisines, has a fairly short history in Japan. The method of rapidly cooking chopped food in oil over a hot fire was first introduced to the country by Chinese immigrants in the Meiji Period (1868-1912). This was the era when restaurants...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Aug 19, 2016
Beat the heat with help from a spicy Japanese staple
The heat and humidity of August doesn't help a waning appetite. Spicy food does, though, and in Japan "spicy" means curry.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jul 15, 2016
'Yamaimo': Japan's slimy mountain yam
Japanese have a fondness for slippery, slimy food that people from other food cultures often find puzzling. Sticky nattō (fermented soy beans), mozuku and tororo konbu (two kinds of slimy seaweeds) may take some getting used to, but once you do they can be quite addictive. In addition, these slippery...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jun 17, 2016
Once considered low class, how did tuna get so valuable?
Fresh, raw tuna reigns supreme in the culinary world these days, especially when it comes to sushi and sashimi. Bluefin tuna, known in Japan as hon-maguro or "true tuna," is so popular that global stocks are dangerously low due to overfishing. But tuna didn't always reign supreme: until the modern era...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
May 20, 2016
A brief guide to dining after a disaster
The earthquakes that hit Kumamoto last month likely have many people in Japan thinking about disaster preparedness. The country is in one of the most seismically active regions of the world, and no stranger to other disasters either.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Apr 15, 2016
Hot in the shade of Japan's tiny pepper-tree leaves
In traditional Japanese cuisine, spiciness and zing are provided through yakumi garnishes — fragrant herbs, spices and vegetables added to a dish after it's plated. Not only do yakumi enhance the flavors and visual appeal of a dish, they're also believed to have health benefits such as aiding digestion...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Mar 25, 2016
A brief but sweet history of strawberries in Japan
It's hard to tell when the real season for fresh strawberries is in Japan, they are even available in December. The actual season, however, goes from spring until early summer, starting with the ones grown in southern Kyushu and ending with the ones grown in the north. In the Kanto region, strawberries...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Feb 19, 2016
'Amazake': The wintertime sake that isn't what it seems
For more than 1,000 years, a sweet, thick beverage known as amazake has been produced in Japan. Amanotamuznake, an early version of amazake, is mentioned in the "Nihon Shoki" ("Chronicles of Japan"), an early history of Japan compiled in 720. While the drink fell out of favor for a while, it has made...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jan 22, 2016
How Japan's saltiest residents came to live the longest
January is a month when many of us resolve to eat healthier. Japan, with its worldwide reputation for health and longevity, is a good place to look. Much of the island nation's health is attributed to the amount of seafood consumed in the traditional diet. However, according to the Japanese Ministry...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Dec 18, 2015
Daikon: The great radish of Japan
According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. Both the white roots and green tops are eaten throughout the year in many ways: raw, pickled, as sprouts, dried and simmered. Daikon are available year-round,...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Nov 20, 2015
Before Japan ate raw fish, there was himono
Japan is famous as a nation that loves raw seafood. But dried fish has a much longer history here and has played an important role in Japanese society for hundreds of years. There are basically two kinds of dried fish products in Japan. The first, which goes by various names, is dried (sometimes after...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Oct 16, 2015
An idea simmering for centuries: Japanese 'white stew'
When a Japanese person hears the word "stew," the dish they're likely to think of is a concoction of stewed vegetables and chicken (occasionally pork or seafood) in a creamy white sauce. Called "cream stew" or "white stew" this is a typical yōshoku dish: one with ingredients that have European-Western...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Sep 25, 2015
Sekihan: a recipe for magic beans and good luck
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Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Aug 21, 2015
How yakitori went from taboo to salaryman snack
The grilled chicken skewers known as yakitori are good at any time of the year, but they go especially well with ice-cold beer. They also have an excellent chance of becoming the next big Japanese culinary hit worldwide — after sushi and ramen.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jul 17, 2015
History of the vegetable most hated by Japanese children
Shopping for vegetables in Japan can be rather confusing, even if you get past the initial language barrier. For instance, why are green bell peppers called "pīman," and red or yellow ones "papurika?" And then there are the many type of chili peppers, which are known collectively as tōgarashi.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Jun 19, 2015
A short history of Japan's long noodles
Soba, udon and ramen noodles are all well-known outside of Japan, but sōmen — the thin, white wheat noodles that are similar to Italian angel hair pasta — is not as famous. Yet these delicate noodles are very versatile, since they can be served either hot or cold, and since they're so thin, they...
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
May 15, 2015
Nanban dishes are fit for a barbarian
The first Europeans on Japanese soil were the Portuguese — a handful of passengers on a Chinese ship that got blown off course and washed ashore on Tanegashima, an island off the coast of current-day Kagoshima Prefecture in southern Kyushu, in 1543. For almost 100 years after that, the Portuguese had...
Japan's population continues to fall even as foreign resident count rises
The number of residents in Tokyo as of Jan. 1 rose by 0.03% from a year before, data shows, marking a year-on-year increase for the first time in three years, while the country's other 46 prefectures saw their populations continue to decline.
Ahead of the Olympics, Japan is still talking about the gymnast who won't be there
Japan's Shoko Miyata withdrew from the gymnastics team herself over her drinking and smoking, although it had already appeared as though the association was prepared to send her home from the team’s training camp in Monaco.
Yen melt-up nudges Japanese stocks into correction territory
Japanese stocks are down 10% from their July peak as the yen strengthens.
‘Crazy’ yen rally is at risk of shattering as soon as Wednesday
Some investors are warning that a yen rally is fragile, as was on show this week when the yen rapidly retraced an advance after Thursday’s stronger-than-expected U.S. economic growth figures.
Japan's average life expectancy rises for first time in three years
A decline in COVID-19-caused deaths likely helped boost the average life expectancy for Japanese men and women to rise for the first time in three years in 2023.
The Japanese Olympians looking to shine in Paris
Rim Nakamura, who is attempting to win Japan's first Olympic gold medal in cycling, will be one of the top Japanese athletes to watch at the Paris Games.
Japan’s minimum wage set for record ¥50 hike in major boost
Demonstrators rally to demand a big hike in minimum wages in Tokyo last week.
Japan loses top spot on strongest passport list to Singapore
Japan had the strongest passport for six years running from 2018, before being dethroned by Singapore on the 2024 list.
Why Japan's mysterious stash of classified funds escapes scrutiny
Prime Minister Fumio Kishida and Chief Cabinet Secretary Yoshimasa Hayashi (right) during a meeting in Tokyo on Tuesday.
Japan eyes gold — and the future — as Olympic men's soccer campaign begins
Japan midfielder Yu Hirakawa controls the ball during a match against the United States in Kansas City, Kansas, on June 11.

Podcast

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

Longform

Traditional folk rituals like Mizudome-no-mai (dance to stop the rain) provide a sense of agency to a population that feels largely powerless in the face of the climate crisis.
As climate extremes intensify, Japan embraces ancient weather rituals
By Alex K.T. Martin

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