JOURNAL / JAPAN etc.(English)

Food of Japan: Learn and Enjoy
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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May 01, 2016

Food of Japan: Learn and Enjoy
「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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May 01, 2016

Food of Japan: Learn and Enjoy
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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May 01, 2016

Food of Japan: Learn and Enjoy
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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May 01, 2016

Food of Japan: Learn and Enjoy
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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May 01, 2016

Food of Japan: Learn and Enjoy
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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May 01, 2016

The Door has Opened to an Exceptional Chef Career!
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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Mar 28, 2016

Aomori black garlic travels across the seas

original Japanese text by Mieko Sueyoshi / photographs by Daisuke Nakajima Black garlic raised in Ao...

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Mar 05, 2016

Umami and Dashi Gain Foothold on the New York Palate Vol.2
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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Dec 05, 2015

Umami and Dashi Gain Foothold on the New York Palate Vol.1
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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Dec 05, 2015

What’s new in Nordic gastronomy Vol.1
MAD Food Symposium turns four in Copenhagen

At 8:30 on a windy morning in late August, the first taxi boat left from the Copenhagen port of Nyhavn to the island of Refshaleøen,

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Dec 05, 2015

News Wave in Gastronomy:from Latin America
Vol.4 Gelinaz “Performs Food” in Lima

On a chilly evening in September, a string of candles lit a path through the Huaca Pucllana compound, located in central Lima.

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Dec 05, 2015

JOURNAL / JAPAN etc.(English)