JOURNAL / JAPAN etc.（English）
HIRASANSOU since 1959
Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori Series
Now, as we head into June, the menu at Hirasansou is all about ayu. Young sweetfish are caught as th...
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2016.05.01
ISEGEN since 1830
Series ― Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori
Despite its grotesque appearance, anglerfish is one of Japan’s tastiest seafood delicacies, especial...
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2016.05.01
MITSUBACHI since 1805
Series ― Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori
I have fond memories of going to Mitsubachi as a youngboy with my mother, and the taste of their dar...
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2016.05.01
「Shinseido」 since the late 1800s
Series ― Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori
Warning—the crunchy mix of flavors in Shinseido’s “Edo Miyage” assortment of rice wafers is highly a...
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2016.05.01
IDUU since 1781
Series ― Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori
You can’t talk about vinegared mackerel sushi without mention of Iduu in Kyoto. In business for more...
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2016.05.01
SUNABA SOUHONKE since the mid-1700s
Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori Series
Of Tokyo’s venerable soba shops, Sunaba is the oldest. Trivia buffs know that it takes its name from...
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2016.05.01
YOSHIKAMI since 1951
Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori Series
There are a host of so-called yoshoku-ya restaurants in Japan serving Western fare as it was first i...
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2016.05.01
CHIN-YA since 1880
Time-Honored Shops - Japan’s Hidden Treasures by Mr. Shoku-iku, Yukio Hattori Series
Fumihito Sumiyoshi is the sixth proprietor of Chin-ya in Tokyo’s lively Asakusa district. Just steps...
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2016.05.01
The Road to Become the New “Moët & Chandon” Executive Chef
text by Yukino Kano The deadline for this application has passed –Friday,April 15, 2016 If you were ...
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2016.03.28
original Japanese text by Mieko Sueyoshi / photographs by Daisuke Nakajima Black garlic raised in Ao...
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2016.03.05
NY chefs incorporate dashi into their cooking with unique ideas
"Umami" is the new buzzword among American chefs. Throughout New York, chefs exploring this fascination with umami, in particular those incorporating dashi, are becoming much more visible.
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2015.12.05
Exploring Umami in a source of food culture, Brooklyn
The popularity of Japanese food is growing in New York. Sushi has become a staple in supermarkets and delis, and words such as Kaiseki, Izakaya and Ramen have entered into the culinary vernacular.
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2015.12.05
