JOURNAL / JAPAN etc.(English)

JAPAN [Nara]
Japanese Ingredients for the World’s Top Kitchens #24
YAMATO MANA
Heirloom Greens Full of Flavor

Though the times are always changing, there are certain timeless ingredients from Japan that will ne...

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Jan 10, 2023

JAPAN [Chiba]
Japanese Ingredients for the World’s Top Kitchens #23
CURED SWEET POTATOES
Aging Makes All the Difference

The eighth-generation heir to a farm in eastern Chiba prefecture, Yudai Ishida always knew that he would carry on his father’s work.

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Dec 05, 2022

JAPAN [Okayama]
Japanese Ingredients for the World’s Top Kitchens #22
OLIVES 
Naturally Grown, Naturally Processed

“We grow a few different varieties of olives,” says Souichi Kanabe of the family business begun by his father shortly after World War II.

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Nov 17, 2022

JAPAN [Aomori]
Japanese Ingredients for the World’s Top Kitchens #21
HATCHO MISO
Three Core Ingredients, Legendary Flavor

“Our neighborhood, Hatcho, was named for its distance (eight cho, or about 870 meters) from the birthplace of Tokugawa Ieyasu,” says Maruya head Nobutaro Asai.

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Oct 06, 2022

JAPAN [Aomori]SHIJIMI CLAMS Nature’s Restorative
Japanese Ingredients for the World’s Top Kitchens #20

Separated from the Pacific by a sandbar to the east, and fed by mineral-rich rivers that flow from the volcanic peaks of the Hakkoda mountain range to the west, the brackish waters of Lake Ogawara in Aomori prefecture are the third largest source of shijimi clams in Japan.

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Sep 20, 2022

JAPAN [Aomori]
Japanese Ingredients for the World’s Top Kitchens #19
RED PERILLA
A Mainstay Herb of Aomori Cooking

“We sow in late April and harvest the leaves from late June to mid-September,” Kiko Kasai tells us about the purple-tinged shiso perilla she grows in Aomori.

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Aug 01, 2022

JAPAN [Fukuoka]
Japanese Ingredients for the World’s Top Kitchens #18
HEALTHY VINEGARS
Naturally Fermented without Shortcuts

This month we spoke with Kazukiyo Takahashi, the 14th in a long line of brewers of organic brown-rice vinegar. Shoubunsu Co., Ltd.in Fukuoka prefecture has been making its product the all-natural way for more than 300 years.

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Jul 11, 2022

JAPAN [Aomori]
Japanese Ingredients for the World’s Top Kitchens #17
DRIED SARDINES & ANCHOVIES
Concentrated Flavor for the Ultimate Dashi

Toshimitsu and Sanae Kushibiki are two of only a small number of producers who make dried sardines and anchovies the old-fashioned way, eschewing electric ovens to first sun-dry and then grill the fish over a charcoal fire.

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Jun 06, 2022

JAPAN [Gunma]
Japanese Ingredients for the World’s Top Kitchens #16
WILD RICE
Keeping Ancient Rice Varieties Alive

Rice, wheat and soybean growers Mayumi and Osamu Urabe switched to organic, ecologically sustainable farming practices in 1990, spurred by Mayumi’s long illness.

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May 06, 2022

JAPAN [Tokyo]
Japanese Ingredients for the World’s Top Kitchens #15
NATTO FERMENTED BEANS & TEMPEH
Healthy Soy, Domestically Grown

After Makoto Yusaku assumed the helm of his family’s natto business, he spent a decade phasing out cheaper imported soybeans and building a market instead among buyers and consumers alike for domestic soy grown organically or with reduced use of agrochemicals.

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Apr 11, 2022

JAPAN [Tokyo]
EDIBLE FLOWERS
Blooms to Enjoy with All the Senses
Japanese Ingredients for the World’s Top Kitchens #14

Horticulturist Naoki Yokoyama is the 15th generation to head his family’s nursery in Tokyo’s Kiyose district. Six years ago, anticipating the rush of visitors with the 2020 Olympics, farmer friends asked him to try growing edible blooms.

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Mar 28, 2022

JAPAN [Saitama]
Japanese Ingredients for the World’s Top Kitchens #13
KOMBUCHA MADE IN JAPAN
Fizzy, Sweet and Tangy: Just in Time for Spring

A tonic rich in active enzymes, polyphenols, vitamins, and acetic and lactic acids, kombucha is enjoyed worldwide these days, although not everyone knows that this lightly carbonated, fermented drink has nothing to do with kombu seaweed.

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Feb 28, 2022

JOURNAL / JAPAN etc.(English)