Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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2023.06.05
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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...
2023.05.08
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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...
2023.04.06
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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...
2023.03.09
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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...
2023.02.02
Though the times are always changing, there are certain timeless ingredients from Japan that will ne...
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...
2023.01.10
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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2022.12.05
“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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2022.11.17
“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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2022.10.06
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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2022.09.20
“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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2022.08.01
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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2022.07.11