JOURNAL / JAPAN etc.(English)

EDIBLE FLOWERS<br />
Blooms to Enjoy with All the Senses
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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2022.03.28

Japanese Ingredients for the World’s Top Kitchens #13<br />
KOMBUCHA MADE IN JAPAN
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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2022.02.28

Moscow’s Culinary Evolution
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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2022.01.20

Japanese Ingredients for the World’s Top Kitchens #12<br />
GREEN HOTHOUSE YUZU
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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2022.01.13

Japanese Ingredients for the World’s Top Kitchens #11<br />
NATURAL FARMING
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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2021.12.06

Japanese Ingredients for the World’s Top Kitchens #10<br />
PREMIUM NORI
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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2021.11.04

Japanese Ingredients for the World’s Top Kitchens #09<br />
APPLE CIDER
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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2021.10.11

Japanese Ingredients for the World’s Top Kitchens #08            ARTISANAL RICE-KOJI BREAD
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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2021.09.06

Japanese Ingredients for the World’s Top Kitchens #07            HEIRLOOM EBI-IMO TARO
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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2021.08.06

Japanese Ingredients for the World’s Top Kitchens #06            BLACK GARLIC
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...

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2021.07.05

Japanese Ingredients for the World’s Top Kitchens #05            ORGANIC VEGETABLES
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 ...

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2021.06.07

Japanese Ingredients for the World’s Top Kitchens #04            STRAWBERRIES
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...

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2021.05.10

JOURNAL / JAPAN etc.(English)