Many tours for A-list artists now include a vegan chef and place a priority on physical and mental well-being as well as lessening environmental impact.

The Japan Times | Food & Drink

18.06.2023

Meet the YouTubers and streamers revamping Japan’s online culinary scene | The Japan Times

A new crop of post-pandemic channels and streams are being helmed by innovative creators hoping to offer a fresh take on the country’s culinary content.

The Japan Times | Food & Drink

18.06.2023

Recipe: Fresh vegetable kakiage fritters | The Japan Times

Deep frying fresh vegetables like these is not as popular when they're in season, but it’s still one of the easiest ways to bring out the sweetness and crunch of veggies.

The Japan Times | Food & Drink

03.06.2023

Taipei diners line up for noodles topped with deep sea isopods | The Japan Times

Diners are reserving in droves, but wildlife experts aren't sure the critters are perfectly safe to eat.

The Japan Times | Food & Drink

28.05.2023

Recipe: Black sugar Anzac biscuits | The Japan Times

Though these treats first gained popularity more than 100 years ago, they taste just as good today.

The Japan Times | Food & Drink

28.05.2023

Deep in the weeds: Why Nora-Kura's wines grow as wild as can be | The Japan Times

The untrained eye may find Ken and Kazuko Sasaki's vineyard unkempt, but appearances can be deceiving at this Hakodate winery.

The Japan Times | Food & Drink

03.05.2023

Recipe: ‘Carp’ sushi bento | The Japan Times

Perfect for Children's Day, this colorful meal is easier to put together than the final result might suggest.

The Japan Times | Food & Drink

26.03.2023

Recipe: Botamochi sweets to welcome spring | The Japan Times

Spring is just about to ... well ... spring, and these sweet adzuki treats are traditional equinox bites.

The Japan Times | Food & Drink

26.03.2023

Springtime sawara: Fresh fish, sweet sauce, perfect sear makes for | The Japan Times

Don't settle for storebought teriyaki when you can perfect your own without too much trouble.

The Japan Times | Food & Drink

19.03.2023

Laborious and luxurious, saffron takes root again in southwestern Japan | The Japan Times

The world's most expensive spice flows through a small village in Kyushu.

The Japan Times | Food & Drink

19.03.2023

Recipe: Kinkan americano | The Japan Times

Balanced, bittersweet sips to get any drinker started down the road of Italian cocktails.

The Japan Times | Food & Drink

26.02.2023

Lamp Bar: Majestic cocktails befitting Japan’s ancient capital | The Japan Times

Many visits to Kyoto include a day in Nara, and every trip to Nara should include a stop at Michito Kaneko’s exceptional cocktail bar.

The Japan Times | Food & Drink

26.02.2023

Recipe: Oven 'fried' rice | The Japan Times

Sick of slaving over a hot stove for some fried rice? Then don't.

The Japan Times | Food & Drink

07.02.2023

Craft brewers drink to success of Yokohama startup's new 'beer paper' | The Japan Times

The item has taken off recently, appearing at beer promotion events in various forms, including menus, coasters and drink holders.

The Japan Times | Food & Drink

26.01.2023

Lab-grown meat moves closer to American dinner plates | The Japan Times

Executives at cultivated meat companies are optimistic that meat grown in massive steel vats could be on the menu within months after one company won the go-ahead from a key regulator.

The Japan Times | Food & Drink

10.01.2023

Noma, rated the world’s best restaurant, is closing its doors | The Japan Times

Is the end of Rene Redzepi's acclaimed restaurant the canary in fine dining's coal mine?

The Japan Times | Food & Drink

31.12.2022

First-ever Japan-led sake brewery to open on U.S.' East Coast | The Japan Times

If sake can make it in the Big Apple, it can make it anywhere.

The Japan Times | Food & Drink

24.12.2022

Is a ¥6,600 parfait worth every bite? | The Japan Times

Asako Iwayanagi's premium desserts are as ambitious as they are puzzling.

The Japan Times | Food & Drink

22.12.2022

Recipe: Homemade eggnog | The Japan Times

Can't find even a sip of eggnog on Japanese store shelves? Pull up your Christmas stockings and make some yourself.

The Japan Times | Food & Drink

13.12.2022

Recipe: Kakiage soba | The Japan Times

Casting about for the perfect Japanese meal to close out this year and ring in the next? Look no further.

The Japan Times | Food & Drink

13.12.2022

The Okinawans helping black kōji to thrive | The Japan Times

Nearly destroyed during the destruction of World War II, the enigmatic mold central to awamori lives on.

The Japan Times | Food & Drink

30.11.2022

Recipe: Twice-baked, dukkah-dusted kabocha | The Japan Times

Forget pumpkin spice — there are better uses for your squash this October.

The Japan Times | Food & Drink

30.11.2022

Virtu’s new master mixer looking to shake and stir up the classics | The Japan Times

After stints in Bermuda, Seoul and Beijing, bartender Keith Motsi has come to Tokyo.

The Japan Times | Food & Drink

30.11.2022

At Don Bravo, creativity and wood-fired pizzas draw diners from afar | The Japan Times

Far from the epicurean districts of Tokyo, this Chofu spot still manages to attract gourmands with omakase (chef's choice) pizza and much more.

The Japan Times | Food & Drink

30.11.2022

The rural temple where winemaking equals worship | The Japan Times

Yamanashi Prefecture's Daizenji Temple is dedicated to the premodern monk who is said to have introduce the joy of wine to Japan.

The Japan Times | Food & Drink

30.11.2022

With Hokuriku’s fermented foods, tasting is believing | The Japan Times

From sake starter and soy sauce ice cream to fish fermented in a uniquely regional way, these prefectures hold plenty of culinary secrets just begging to be discovered — and devoured.

The Japan Times | Food & Drink

30.11.2022

The 'invisible' American bringing Old World soul to Japanese wine | The Japan Times

Bruce Gutlove was growing tired of Napa Valley when Japanese wine came calling.

The Japan Times | Food & Drink

30.11.2022

Recipe: Kyoto-style rice bowl | The Japan Times

Dating back to the 19th century, oyakodon rice bowls taste far better than their slightly macabre name might suggest.

The Japan Times | Food & Drink

30.11.2022

What Japan’s iconic beef can teach us about ‘soft power’ | The Japan Times

The upcoming ‘Wagyu Olympics’ in Kagoshima Prefecture is expected to create much-needed buzz about the industry among consumers at home and abroad.

The Japan Times | Food & Drink

30.11.2022

Recipe: Miso ginger crunch | The Japan Times

Sugar, spice and a little extra something nice goes into this unique take on a classic New Zealand treat.

The Japan Times | Food & Drink

30.11.2022

The ‘small, human touches’ bringing British scones to Tokyo | The Japan Times

Buckingham Palace served as the inspiration for Michael Williamson's authentic scones.

The Japan Times | Food & Drink

30.11.2022

New on the menu: Gourmet meals for your four-legged friends | The Japan Times

Have a pet that's a picky eater? Perhaps this San Francisco chef has the answer.

The Japan Times | Food & Drink

30.11.2022

Just one bar in Japan named to World’s 50 Best Bar list | The Japan Times

This year's rankings represent a bit of a decline for Japan's elite cocktail scene.

The Japan Times | Food & Drink

30.11.2022

Recipe: Apple wine old-fashioned | The Japan Times

A fall tipple to make Johnny Appleseed proud.

The Japan Times | Food & Drink

30.11.2022

Why red bean paste is converting dieters and bodybuilders alike | The Japan Times

Long beloved in Japan, slightly sweet red bean paste is catching on not just among the new generation but the health-conscious outside the country as well.

The Japan Times | Food & Drink

30.11.2022

Lion City eats land in NYC | The Japan Times

Customers said Urban Hawker had all the hallmarks of home, including the long queues.

The Japan Times | Food & Drink

30.11.2022

From ‘gastrobar’ origins, Tinc Gana elevates modern Spanish cuisine | The Japan Times

Chef Jerome Quilbeuf prefers to start each meal with “the finest cured ham in the world."

The Japan Times | Food & Drink

30.11.2022

Specialty dashi shop opens in Brooklyn | The Japan Times

New Yorkers on the constant search of the right Japanese soup stock are in luck.

The Japan Times | Food & Drink

30.11.2022

The Ichimatsu motif: Cooking for both flavor and fortune | The Japan Times

There's more than meets the eye for foods cooked with this distinctive checkerboard pattern.

The Japan Times | Food & Drink

30.11.2022

Michelin awards 200 Tokyo restaurants a total 263 stars for 2023 | The Japan Times

Between Tokyo, Osaka and Kyoto, nearly 400 restaurants in Japan proved worthy of at least one illustrious Michelin star.

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The Japan Times | Food & Drink - Food

The personal chefs feeding today's global tours | The Japan Times

Meet the YouTubers and streamers revamping Japan’s online culinary scene | The Japan Times

Recipe: Fresh vegetable kakiage fritters | The Japan Times

Taipei diners line up for noodles topped with deep sea isopods | The Japan Times

Recipe: Black sugar Anzac biscuits | The Japan Times

Deep in the weeds: Why Nora-Kura's wines grow as wild as can be | The Japan Times

Recipe: ‘Carp’ sushi bento | The Japan Times

Recipe: Botamochi sweets to welcome spring | The Japan Times

Springtime sawara: Fresh fish, sweet sauce, perfect sear makes for | The Japan Times

Laborious and luxurious, saffron takes root again in southwestern Japan | The Japan Times

Recipe: Kinkan americano | The Japan Times

Lamp Bar: Majestic cocktails befitting Japan’s ancient capital | The Japan Times

Recipe: Oven 'fried' rice | The Japan Times

Craft brewers drink to success of Yokohama startup's new 'beer paper' | The Japan Times

Lab-grown meat moves closer to American dinner plates | The Japan Times

Noma, rated the world’s best restaurant, is closing its doors | The Japan Times

First-ever Japan-led sake brewery to open on U.S.' East Coast | The Japan Times

Is a ¥6,600 parfait worth every bite? | The Japan Times

Recipe: Homemade eggnog | The Japan Times

Recipe: Kakiage soba | The Japan Times

The Okinawans helping black kōji to thrive | The Japan Times

Recipe: Twice-baked, dukkah-dusted kabocha | The Japan Times

Virtu’s new master mixer looking to shake and stir up the classics | The Japan Times

At Don Bravo, creativity and wood-fired pizzas draw diners from afar | The Japan Times

The rural temple where winemaking equals worship | The Japan Times

With Hokuriku’s fermented foods, tasting is believing | The Japan Times

The 'invisible' American bringing Old World soul to Japanese wine | The Japan Times

Recipe: Kyoto-style rice bowl | The Japan Times

What Japan’s iconic beef can teach us about ‘soft power’ | The Japan Times

Recipe: Miso ginger crunch | The Japan Times

The ‘small, human touches’ bringing British scones to Tokyo | The Japan Times

New on the menu: Gourmet meals for your four-legged friends | The Japan Times

Just one bar in Japan named to World’s 50 Best Bar list | The Japan Times

Recipe: Apple wine old-fashioned | The Japan Times

Why red bean paste is converting dieters and bodybuilders alike | The Japan Times

Lion City eats land in NYC | The Japan Times

From ‘gastrobar’ origins, Tinc Gana elevates modern Spanish cuisine | The Japan Times

Specialty dashi shop opens in Brooklyn | The Japan Times

The Ichimatsu motif: Cooking for both flavor and fortune | The Japan Times

Michelin awards 200 Tokyo restaurants a total 263 stars for 2023 | The Japan Times

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