JOURNAL / JAPAN etc.(English)

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

Moscow’s Culinary Evolution

“There’s a real culinary identity here, as well as a global, modern touch. Moscow’s culinary future is very bright,” declared Michelin Guide International Director Gwendal Poullennec, at the awards ceremony on October 14.

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Jan 20, 2022

JAPAN [Kochi]
Japanese Ingredients for the World’s Top Kitchens #12
GREEN HOTHOUSE YUZU
Meeting Off-Season Demand

Yuzu citrons grown in the field are harvested from late July through early December; supplies typically last through March. Their peak market time is November, when the fruit are yellow. In Kochi prefecture, Japan’s largest yuzu producer,

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Jan 13, 2022

JAPAN [SHIZUOKA]
Japanese Ingredients for the World’s Top Kitchens #11
NATURAL FARMING
The Power of Soil

Taku Abe heads MOA, a five-hectare farm in Shizuoka that upholds principles of natural farming taught by Mokichi Okada (1882–1955).

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Dec 06, 2021

JAPAN [HIROSHIMA]
Japanese Ingredients for the World’s Top Kitchens #10
PREMIUM NORI
Health Food from the Sea

“Some 6.3 billion sheets of nori are made in Japan annually,” says Motoyuki Shinjaku of Mikuni-ya, a leading producer of the dried laver seaweed that’s pressed into thin sheets and known around the world as the wrapper for sushi.

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Nov 04, 2021

JAPAN [AOMORI]
Japanese Ingredients for the World’s Top Kitchens #09
APPLE CIDER
Winner of the 2019 Japan Cider Award

Toshihiko Moriyama, the fourth-generation head of a century-old apple farm, decided to make good use of the fruit thinned out in the growing process.

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Oct 11, 2021

JAPAN [SAITAMA]
Japanese Ingredients for the World’s Top Kitchens #08 ARTISANAL RICE-KOJI BREAD
Loaves That Go Well with Washoku

text by Michiko Watanabe / photographs by Daisuke Nakajima / English text by Susan Rogers Chikuba Ta...

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Sep 06, 2021

JAPAN [OSAKA]
Japanese Ingredients for the World’s Top Kitchens #07 HEIRLOOM EBI-IMO TARO
Summer Labors Yield an Auspicious Winter Crop

text by Michiko Watanabe / photographs by Akito Shimomura / English text by Susan Rogers Chikuba The...

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Aug 06, 2021

JOURNAL / JAPAN etc.(English)