Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, including ...

During one segment, the 6’5 guard tried Japanese food in the city of Shibuya. As they sat down for lunch, their guide sat in ...

In Japan, we call it okudo-san. San means somebody like, in high up, so it's very precious. they used to have this kind of system. We cook rice every day with this. The bottom of the pot gets slightly ...

At one point the chef expresses shock when another says he’s going to return to traditional Japanese cooking: “You’re not going to leave French cuisine!” And of course, French cuisine as ...

Japanophiles and noodle hunters, start your engines: the countdown is on for intimate fine-dining, classic cakes, real-deal ...

Japanese sake is becoming popular but most of us drink it only with Japanese food. However, more Western restaurants are serving sake for its food-friendly nature. Beverage pairings at Thanksgiving ...

A Rhode Island storyteller’s new novel, plus new listens from Liane Moriarty and Sophie Kinsella, and more stories of a ...

Japanese script and colorful dishes. The bar at the back is covered in glass tiles and topped with a blue neon light that ...

The Japan External Trade Organisation (JETRO) in Laos has awarded the Japanese Food Supporter certificate to the Jiffy ...

Japanese food has come a long way in India. Mature diners who know their pan-cooked teppanyaki from grilled robata seek more, while young chefs are eager to master the fine craftsmanship of ...

As Cebu’s culinary scene continues to embrace diverse international flavors, a new Japanese restaurant is set to offer Cebuanos a taste of authentic Japanese cu ...

Matsuhisa, 75, who lives in Los Angeles, opened his first local restaurant -- Matsuhisa -- in Beverly Hills in 1987, bringing ...