Articles

  • Meet TOMOKA NISHIBE

    TOMOKA NISHIBE - owner of Farm Inn Portulaca Nishibe. How did you get involved with green tourism? The central government encouraged residents to work on green tourism projects some 20 years ago...

  • A feast to remember

  • HUNGRY FOR MUSEUMS

  • Stay cool for the SUMMER

    Summers in Japan have always been about matsuri (festivals) and hanabi (fireworks), with exuberant dance processions and, literally, “flower-fire” (fireworks) displays. But with the soaring temperatur...

  • Enchanting Ehime

    It may not be as well known outside of Japan compared to its big-city cousins like Osaka and Tokyo. But the beauty of Ehime Prefecture is increasingly attracting fans who make their way off the beaten...

  • A New Approach

    Börn Frantzén’s originalrestaurant, the three-Michelin-starred Frantzèn in Stockholm, serves French-Nordic cuisine with a Japanese touch. At Zén, which Björn opened in Bukit Pasoh in 2018, we exude th...

  • Going regional with Japanese flavo...

    "To remain competitive in this ever-changing market, it is important to keep up-to-date with the latest F&B trends and understand the changing needs of our customers. This has become easier to do beca...

  • Unique udon for every season

    The udon is to Japanese cuisine what spaghetti is to Italian gastronomy—a homely staple produced in the easiest of fashions and which can be eaten in a variety of ways, with a smorgasbord of accompany...

  • A taste of Japan

    "In 2007, I tried yakiniku (Japanese charcoal grill cuisine) for the first time in Tokyo and loved it. Prior to that, I had been operating Thai and Western restaurants and thought about having a Japan...

  • Cabbage in every way

    You may not know it but Japanese cabbage comes in many varieties: spring, summer (found in cooler climates like Hokkaido) and winter. Today, I am sharing more on spring cabbage, which is softer and fl...

  • Back to school

    If you are a parent in Japan, chances are you have a photograph of your child on the first day of school under a riot of pink cherry blossoms. The Japanese school year kicks off in early April,...

  • Here’s a Tip

    Twenty-eight-year-old Yuki Tatsumi was working as a waiter in a restaurant in 2012 when he came across something interesting while clearing a table. “A customer had folded the chopstick sleeve into a ...