Features
Delicious
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Flavorful new uses for protein-packed tofu
Tofu’s been getting a makeover. Innovative variations on the protein-rich bean curd have been croppi...
May 25, 2021
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Cold brew coffee: Good things come to those who wait
Cold brew, a type of coffee made by steeping ground coffee beans in room-temperature water, has been...
May 18, 2021
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Time is ripe for nutritious, delicious kiwis
Kiwifruit is growing increasingly popular, with 2020 marking a record high for imports. While sweete...
May 18, 2021
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Celebrate spring’s arrival with tasty sawara
Japanese Spanish mackerel is in season. The fish is called sawara in Japanese, and the kanji signify...
May 11, 2021
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Pandemic whets domestic appetite for soft white bread
Consumption of milk bread, Japan’s billowy soft answer to Wonder bread, has been on the rise, leaven...
May 11, 2021
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Canned mackerel ‘Ca va?’ production tops 10 million
Production of the canned mackerel “Ca va?,” produced in Iwate Prefecture to support the fisheries in...
April 27, 2021
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Spring into the season with bamboo shoots
The Yomiuri ShimbunBoiled bamboo shoots with chicken, foreground, and chirashi sushi with bamboo sho...
April 27, 2021
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Curiously delightful curry bread
More and more bakeries are diversifying the shapes and flavors of their curry bread offerings. Popul...
April 20, 2021
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Students craft jam with edible flowers
SAGAMIHARA — A research team at the Tokyo University of Agriculture has developed jams using edible ...
April 13, 2021
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Kagoshima rivaling Shizuoka in tea production
SHIZUOKA — Shizuoka Prefecture’s status as Japan’s No. 1 tea-producing region is wavering. According...
April 13, 2021
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Hokkaido town takes 2nd shot at growing rare asparagus
Farmers have hatched a plan to save the Lasnoble, a rare species of asparagus that is at risk of dis...
April 6, 2021
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Frying pans: Sauce up your simmering
Frying pans are one of the most frequently used cooking vessels. They are handy not just for grillin...
April 6, 2021
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Okayama confectionery brings folktale treat to life
OKAYAMA — Yamawaki Sangetsudo, a traditional Japanese confectionery in Naka Ward, Okayama, has begun...
March 30, 2021
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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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