JOURNAL / JAPAN etc.(English)

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.

Read More ...

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,

Read More ...

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).

Read More ...

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.

Read More ...

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.

Read More ...

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...

Read More ...

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...

Read More ...

Aug 06, 2021

JAPAN [AOMORI]
Japanese Ingredients for the World’s Top Kitchens #06 BLACK GARLIC
From Niche Health Fad to Sought-After Chefs’ Darling

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

Read More ...

Jul 05, 2021

JAPAN [TOKYO]
Japanese Ingredients for the World’s Top Kitchens #05 ORGANIC VEGETABLES
All-Natural Farming Right in Tokyo

JOURNAL / JAPAN 日本語(Japanease) text by Michiko Watanabe / photographs by Daisuke Nakajima / English ...

Read More ...

Jun 07, 2021

JAPAN [IBARAKI]
Japanese Ingredients for the World’s Top Kitchens #04 STRAWBERRIES
Soil Makes All the Difference

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

Read More ...

May 10, 2021

Japanese Ingredients for the World’s Top Kitchens #03
HOTHOUSE LEMONS
Yamakita Green Lemons, Ideal for Summer

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

Read More ...

Apr 12, 2021

Japanese Ingredients for the World’s Top Kitchens #02
RAPESEED OIL
Cold-Pressed and All-Natural, Straight from the Land

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

Read More ...

Mar 15, 2021

JOURNAL / JAPAN etc.(English)