Tag - japanese

 
 

JAPANESE

Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
May 18, 2012
Tonki: Dishing up 73 years of tasty tonkatsu success
Nowhere does tonkatsu like Tonki. Of all the restaurants in Tokyo that serve those ever-popular cutlets of breaded, deep-fried pork — and they number in their thousands — nowhere stands out quite the way Tonki does.
CULTURE / TV & Streaming / CHANNEL SURF
May 13, 2012
'Where are they now' special; celebrities battle it out; CM of the week: Tokyo Gas
The variety show "Bakuho the Friday" (TBS, Friday, 7 p.m.) expands from an occasional special to a weekly series. The title is a mashup of Bakusho Mondai, the comedy duo who act as hosts, and jōhō, which means information. The theme is in-depth information about showbiz people, in particular those...
CULTURE / TV & Streaming / CHANNEL SURF
Apr 29, 2012
Erika Sawajiri is an "Evil Woman"; controversial DaVinci paintings; CM of the week: Lotte Ghana
She's back, and badder than ever! Actually, before her monumental fall from grace, actress Erika Sawajiri rose to fame on her innocent image and ability to weep on cue. But after dissing her own film at a press conference she became poison.
CULTURE / TV & Streaming / CHANNEL SURF
Apr 22, 2012
Checkups for celebrities; Emi Takei acts double-time in 'Daburu no Higeki'; CM of the week: Oronamin C
As the average age of TV viewers gets older, the networks schedule more and more programs about medicine and health. The variety show "Shujii ga Mitsukaru Shinryojo" ("The Clinic Where You Can Find Your Home Physician"; TV Tokyo, Mon., 8 p.m.), hosted by veteran announcer Hitoshi Kusano and comedian...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 6, 2012
Kita-Kamakura En: Kaiseki course as delicate as blossom
It's been a long countdown, but finally spring has liftoff. The buds and leaves are out, and so are those all-important cherry blossoms. And there is no finer way of appreciating them than from a table with a good menu and a choice vantage point.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Yoshihashi: Top-class sukiyaki at a fraction of the price
Elegance, refinement, exclusivity: These are qualities only to be expected at any high-end Japanese restaurant. Affordability? Think again. Or, rather, think different. That's the way to approach Yoshihashi.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 16, 2012
Michinoku: Tohoku restaurant serves up a northeastern menu
Zunda-mochi dumplings, hatto-jiru soup, hittsumi noodles: These are far from mainstream Japanese foods, and rarely found on restaurant menus. But they're essential landmarks on the culinary landscape of the Tohoku region. They are also core items on the menu at Michinoku, one of the very few eateries...
JAPAN / EXPLAINER
Feb 14, 2012
Literary awards run spectrum
When writer Shinya Tanaka won the prestigious Akutagawa Prize last month, he said, "I deserve this," paraphrasing U.S. actress Shirley MacLaine at the Academy Awards ceremony in 1984.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Kanda is crammed with revered restaurants
The narrow pocket of Kanda comprising Sudacho and Awajicho boasts half a dozen restaurants that are among the most venerable in Tokyo. Like Botan, the buildings date from the late 1920s, boast superb wooden architecture and have improbably survived the bombs of war and the clutches of the redevelopers....
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Feb 3, 2012
Botan: Put a little sukiyaki fire in your belly
On one side of the battered shōji screen with its panels of flimsy washi paper, the sleet and biting wind. On the other, a small old-fashioned hibachi brazier, its coals glowing softly. There's no contest: At Botan, the charcoal wins every time.
Japan Times
LIFE / Food & Drink / Japan Pulse
Jan 20, 2012
Fresh nabe ideas bubbling up
Dining trends are all going to pot . . . hot pots, that is.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 6, 2012
Nihonbashi Dashi Bar: A dedicated dashi bar you can put stock in
Nothing is more important in Japanese cooking than dashi, the fundamental cooking stock that underpins every aspect of the cuisine. There are many ingredients that can deliver a boost of umami savor, both natural (konbu seaweed or shiitake mushrooms) and artificial (various powders out of jars or sachets)....
JAPAN / EXPLAINER
Dec 27, 2011
Many angles to acquiring Japanese citizenship
Nationality has long been a controversial issue in Japan. For most, it is something they are born with; for others, it is something they had to fight for. For some, nationality may be a source of pride, while for others, it may be the cause of discrimination.
Japan Times
JAPAN / Media
Dec 18, 2011
How The Japan Times saved a foundering battleship, twice
Mikasa! The name of the mighty Japanese battleship will be as familiar to the world's naval historians as it is now to viewers of NHK's Sunday evening drama "Saka no Ue no Kumo" ("Clouds Over the slope"). It was the Mikasa that all but decided the fate of the Russo-Japanese War of 1904-05, when it led...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 21, 2011
Suzunari: Who says kaiseki ryōri has to be stuffy?
Kaiseki ryōri, Japan's traditional multicourse "haute cuisine," is known for its rarefied elegance, its depth and subtlety of flavor, an exquisite focus on the seasons and, too often, for being as much fun as a funeral. But there is also another kind of kaiseki, one that's simpler, less formalized and...
LIFE / Food & Drink / TOKYO FOOD FILE
Oct 7, 2011
Kyotei Daikokuya: The most satisfying soba in temple town
Few visitors to Asakusa venture beyond the shops and temple precincts around Sensoji. But for aficionados of artisan noodles, the grid of backstreets tucked away behind the mighty temple holds an extra attraction: Kyotei Daikokuya, a quaint little soba restaurant that many consider among the best in...
Japan Times
LIFE / Food & Drink
Jul 29, 2011
Sake sisters are brewing it for themselves
For most of its thousand-year history, sake has been a man's world. Even as recently as 30 years ago, women were forbidden to enter some breweries, but today's pioneering lady brewers and brewery heads are teaching the industry to embrace its feminine side.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jul 1, 2011
Shichi Jyu Ni Kou: Japanese cuisine that follows nature's cues
Japan, as has been said far too often, is a country of four seasons. But that tired old mantra is by no means the whole truth. The ancient lunisolar calendar recognizes 24 distinct divisions in the year, while haiku poets and others attuned to the constant flux of the natural world identify three times...
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Apr 15, 2011
Namikibashi Nakamura: Celebrating spring with sake and seasonal fare
Is it too soon — postquake, post-tsunami and still mid-nuclear crisis — to eat, drink and be merry? It's certainly a valid question. The answer, for us at any rate, is no, especially if we know that by doing so we can provide a small measure of support for the devastated areas. And most especially...
Japan Times
COMMUNITY / Our Lives / CLOSE-UP
Mar 6, 2011
Tadao Sato: 'Japan's single finest film critic'
Tadao Sato laughed an embarrassed laugh as he recalled that three years ago, in London, he had been referred to as a "legend." Though adding to his discomfort, I had to admit that in my university days I had thought of him in the same way. And I still do.

Longform

Yasuyuki Yoshida stirs a brew in a fermentation tank at his brewery in Hakusan.
The quake that shook Noto's sake brewing tradition