text by Kyoko Kita / photographs by Hide Urabe Shio-Koji is a traditional Japanese fermented ingredi...

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2016.12.25

| 日本語（Japanese） | With cooler weather, 2008 was a classic vintage. The potential alcohol is average ...

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2016.08.06

text and photographs by Tadayuki Yanagi As the culinary world spreads globally, the work of sommelie...

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2016.06.09

It’s that time of year when food cravings for most of us in Japan turn to thoughts of steaming...

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2016.05.01

Many historical sights dot the neighborhood where Fukagawa Juku, just across the way from the Fukaga...

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2016.05.01

It’s hard to think of a more wholesome and filling treat than the grilled and sweet-bean rice cakes ...

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2016.05.01

Yoshie Watanabe, the fourth-generation owner of this lovely eel restaurant, keeps a 138-year-old rec...

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2016.05.01

Boutique brewing methods and original menu items at a number of Japan’s oldest coffee shops have bee...

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2016.05.01

My weakness for sweet bean paste will come as no surprise to regular readers of this column. I love ...

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2016.05.01

My love for sweet bean paste has been well documented in this column; this time I’ll share my next-g...

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2016.05.01

So often with nutrition it seems that the latest craze simply leads us back to traditional wisdom th...

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2016.05.01

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