My love for sweet bean paste has been well documented in this column; this time I’ll share my next-g...

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2016.05.01

So often with nutrition it seems that the latest craze simply leads us back to traditional wisdom th...

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2016.05.01

Now, as we head into June, the menu at Hirasansou is all about ayu. Young sweetfish are caught as th...

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2016.05.01

Despite its grotesque appearance, anglerfish is one of Japan’s tastiest seafood delicacies, especial...

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2016.05.01

I have fond memories of going to Mitsubachi as a youngboy with my mother, and the taste of their dar...

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2016.05.01

Warning—the crunchy mix of flavors in Shinseido’s “Edo Miyage” assortment of rice wafers is highly a...

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2016.05.01

You can’t talk about vinegared mackerel sushi without mention of Iduu in Kyoto. In business for more...

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2016.05.01

Of Tokyo’s venerable soba shops, Sunaba is the oldest. Trivia buffs know that it takes its name from...

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2016.05.01

There are a host of so-called yoshoku-ya restaurants in Japan serving Western fare as it was first i...

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2016.05.01

Fumihito Sumiyoshi is the sixth proprietor of Chin-ya in Tokyo’s lively Asakusa district. Just steps...

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2016.05.01

text by Yukino Kano The deadline for this application has passed –Friday,April 15, 2016 If you were ...

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2016.03.28

original Japanese text by Mieko Sueyoshi / photographs by Daisuke Nakajima Black garlic raised in Ao...

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2016.03.05