Made only from soybeans and fermented for two years using ancient techniques, Hatcho miso has a special place in the cuisine ...

This acknowledgement put the spotlight on this traditional Japanese cuisine ... explores the boundary between food and medicine’ and the nation has a long history, underpinned by science ...

It’s an everyday dish that epitomizes “washoku”--the traditional Japanese cuisine that was designated a UNESCO Intangible Cultural Heritage a decade ago. Onigiri is “fast food, slow food ...

Those in the food service ... as osechi ryōri — traditional holiday fare that is eaten on New Year’s Day and several days thereafter. Shortly after arriving in Japan in the mid-1960s, I ...

Each dish is the epitome of Goto's long-standing endeavors in Japanese cuisine and food education. With hopes of passing the spatula to the next generation, she manages the restaurant with her ...

Throughout its rich history Tokyo has continually refined and enhanced both traditional and international flavours ...

From sushi and rice balls to ramen and fried chicken, Japanese food can be easy to make ... salty pickled plum that is in a wide variety of traditional Japanese dishes. A small amount added ...

This traditional ... in Japan Without a Warming Bowl of Ozoni Kombu, also known as konbu, is an edible sea kelp used primarily to flavor dashi, a stock that’s fundamental to Japanese cuisine.