Not long ago when speaking to a friend in Korea I mentioned that I was going to be visiting Ibaraki Prefecture for a few days. "Oh," she exclaimed. "You'll eat well. Ibaraki is famous for good food." Indeed, I soon discovered that one eats very well in Ibaraki. Famous Fish: Ayu and Anko My first … Continue reading Eating well in Ibaraki
Most people living in Japan and many visitors from overseas know that the world's largest wholesale seafood market is located in Tokyo. But how many know that Tokyo also boasts other wholesale markets equally useful for stocking the kitchens of restaurants and homes across the metropolis? There are, in fact, eleven wholesale markets scattered across … Continue reading Ota Market: Tokyo’s Pantry
Every spring Japan celebrates the pale pink petal of the cherry blossom. And justifiably. But there is much more to cherries than just the delicate springtime blossom. In early summer, Yamagata Prefecture is popping with the fruit itself, little red balls of sweet juiciness. Further north, in Akita Prefecture, the bark of the mountain cherry, … Continue reading Cherries in Japan: more than a springtime blossom
To enjoy fine food accented by good drink is the height of epicureanism. Kion, a small restaurant opening today in Ginza is dedicated to such pleasure. The name “Kion“ means “seasonal garden“ and the restaurant has taken as its mission serving set menu meals made with seasonal ingredients, each course set off by a carefully … Continue reading Kion: Exquisite sake/cuisine pairings in Ginza
Japan is well known for borrowing ideas and technology from other countries and adapting them to something distinctly Japanese. Black vinegar is one such item. More than two centuries ago, the village of Fukuyama on the eastern shore of Kagoshima Bay began producing black vinegar using methods imported from China. Refined and developed over the … Continue reading It’s a condiment. It’s a health food. It’s black vinegar.
Anyone who's ever wandered into a kitchen knows how important a good knife is to food preparation. Arguably, Japanese kitchen knives, developed from Japan's long sword-making tradition, are the best in the world. Nenohi knives are among the most popular with professional chefs in Japan, even though the company is relatively young by Japanese standards, … Continue reading Japan’s Cutting Edge Cutlery
This article describes the geologically and historically fascinating destination of Shimonita, an easy overnight excursion from Tokyo. (Archived article originally published by Japan Today)
This article describes an afternoon of tea tasting in Fukuoka's Hoshino-mura, not far from the place were tea was first cultivated in Japan some 800 years ago. (Archived article originally published by Japan Today)
This morning my doorbell rang just as I was finishing my hausfrau duties (dishes, laundry, etc.). It was my friendly, neighborhood Sagawa Kyubin delivery man with a small box, a care package from my friend Kana. Kana lives in her family home in Nagano Prefecture and, like many "country folk", has a big fruit and … Continue reading Making Umeshu: a sign of early summer
Late last December, while I was traveling in Kyushu, I received a rather mysterious message that a friend had made a dinner reservation for me at a sushi restaurant in the Oita regional fishing port of Saiki, where I was planning to overnight. The restaurant, Nishiki-zushi, was just a couple of blocks from my hotel … Continue reading Extraordinary sushi from Nishiki-zushi
The Kirishima volcano system in Kagoshima Prefecture is fascinating for the variety of landscapes visitors can experience. The flanks of some of the volcanoes are covered with grassland conducive to raising cattle. Takachiho Farm is a kind of "show farm" within sight of Mt. Kirishima where visitors can see a working dairy and experience several … Continue reading Takachiho Farm: fun hands-on experience of life on a farm
This article describes a walk through Mariko-juku, formerly a Tokaido post town and now a Shizuoka suburb. Try out the walk to discover a bit of history! (Archived article originally published by Japan Today.)
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