Features
Delicious
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The new face of wasanbon sugar sweets
TOKUSHIMA — Thanks to its refined sweetness and rich flavor, Awa Wasanbon, a kind of wasanbon tradit...
March 30, 2021
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Sake rice spills over from cup to plate
In a bid to support sake rice-growers, who are suffering from the sluggish demand for the crop, ther...
March 16, 2021
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New flavors spice up thriving karaage market
While a number of izakaya pubs and family restaurants are closing in the wake of the coronavirus out...
March 16, 2021
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Feel the Mediterranean with fragrant garlic butter
Amid the coronavirus pandemic, dishes that give you a feeling of traveling are nice. Italian chef Ya...
March 9, 2021
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Shark cuisine contributes to reconstruction of tsunami-hit Kesennuma
It is noon on a weekday in February, and Takumi Takase has a sautee going in the fry pan in his food...
March 7, 2021
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Sweet Details Elevate Sugar Cube to Art Form
For a taste of art that’s sugary sweet, look no further than “miniature sugar.” The art form is all ...
March 2, 2021
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Popularity of Gourmet Butter Spreads
Unique craft butter produced in limited quantities by local farms is attracting attention. Gourmet b...
February 23, 2021
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Japan Eyes New Criteria for Domestically Produced Whiskey
The Japan Spirits and Liqueurs Makers Association has drafted criteria for what constitutes Japanese...
February 22, 2021
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Projects Turn Up Heat to Save Regional Flavors
As traditional Japanese cooking techniques and regional culinary traditions gradually fade into hist...
February 16, 2021
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Restaurants close but favorite recipes live on
A restaurant may die, but its menu may last forever. More and more restaurants that go out of busine...
February 16, 2021
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Heart-shaped Kamaboko Make Splash with Messages
FUKUOKA — Heart-shaped kamaboko — traditional Japanese fish sausage — is produced at a high pace in ...
February 9, 2021
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Mochi Rice Cake Adds new Twists to Western-style Dishes
Mochi rice cake can be used to add thickness to a dish when boiled. It can also be utilized as a maj...
February 8, 2021
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Restaurateurs Look beyond Regular Eateries
The rise of “ghost restaurants” has nothing to do with believing in the supernatural or with staff i...
February 8, 2021
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Sun-dried Sweet Potatoes Glitter in Gold
HITACHINAKA, Ibaraki – Golden sweet potato slices glisten in the sun as shipping season for the deli...
February 5, 2021
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Feeling Full of Warmth with Udon
Today I’d like to talk to you about shippoku udon. It is a popular winter dish and would appear on o...
February 4, 2021
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