When miso first hit the US shores back in the 80s, it was primarily associated with sushi.
Take a look inside The Richness of Fermentation, a Japan MAFF seminar that explored fermentation’s role in Japanese culture and cuisine.
A few months of meetings, visits and hopeless Japanese lessons later, here we were, meeting the chickens who’d be laying the eggs for our Tokyo outpost.
Karasu creates balanced, playful cocktails inspired by Japanese ingredients and tradition.
Pots at Tea Dealers and Kettl aren’t just pieces you put on the shelf.
Masaki and Yukimi Momose sell their dressing in person at farmers markets around the city.
Central to the sumo wrestler’s diet is chankonabe, a nutrient-dense stew consumed just before a fight.
What are the hidden benefits of food stamps? How are some Native Americans attempting to decolonize their modern diets? Our editors explore the answers to these questions and more in this week’s “What We’re Reading” roundup.
Korin has given us a crash course on traditional Japanese knives, with information on everything from the type of fish they’re intended for to where they originated.
When Brooklyn based filmmaker Erik Shirai went to Japan to shoot an episode on Buddhist…