There’s no better way to experience Japan's cuteness-driven kawaii culture than by literally consuming it.
A Japanese member of the mint family, shiso's flavor is more shoegaze than death rock. The spearmint notes don’t smash themselves across your lips—this is a slow seduction of the tongue. “I use it every day in our sashimi rolls,” says London chef Gohei...
Think you don't like sake? Motoko Watanabe of Zenkichi says that's because you've been drinking mass-produced swill that's served boiling hot to mask its crappiness.
Love seafood? Raw fish? Japanese cuisine? Compelling stories of human triumph and the acquisition of epic knife skills? We're here for you.
The Dalai Lama’s exposure to the deeply rich and celebrated cuisine from the island-nation of Japan has left him seriously wanting.
“I started to create recipes using raw fish and cold pasta many years ago,” says Moreno Cedroni, the Michelin-star chef behind “pasta sushi” dishes like katsuobushi pasta and maki of quinoa.
The once isolationist island nation of Japan seems to be pushing forward in a real way to embrace halal-certified food—which is a pretty smart move considering Japan’s relative proximity to some of the nations with the world’s largest number of Muslims.
The Consumer and Environmental Protection Unit of the San Diego just convicted eight local sushi restaurants for seafood fraud. San Diego will not be putting up with faux sushi.
Clams may not be your go-to when your head is throbbing from last night’s adventures, but things are different in Japan. A new soup boasts of having the “Power of 70 Clams” in its slender, metallic body.
“Eels are rich in vitamins and give us energy to fight against the heat and last the summer,” says chef Junya Yamasaki as he and James Lowe prepare to cook a dinner that celebrates the fish’s place in British and Japanese cuisine.