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Articles
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A hearty wintertime specialty, nabemono (Japanese hotpots) is a one-pot meal cooked over a mini stove at the table. Three masters tell us more about the different ways to enjoy this communal dish. ...
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Osamu Watanabe is a contemporary artist who uses a variety of candy and whipped cream made from resin to fashion elaborate designs and sculptures. His eye-catching artwork has led him to be featured n...
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Biei-cho Blue Pond The Biei countryside is one of unparalleled beauty and tranquility. A must-visit is the Blue Pond, which is located on the left bank of the River Bieigawa. As its name suggests, t...
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Although Hokkaido is the largest of the 47 prefectures in Japan, it also remains one of the least developed parts of the country. But therein lies its charm. Spectacular scenery is spread out for mile...
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I initially had a dream of running my own cafe so I started by working at various F&B establishments. However, while watching TV one day, I stumbled upon the job of a food consultant, one who crea...
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Dohoku is definitely a place that bears repeat visits, but before you leave, remember to take home a little piece of Northern Hokkaido....
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Dr Leslie Tay, the man behind one of Singapore’s most prominent food blogs ieatishootipost, tells us where we should go for Singapore’s best sushi. When I returned to Singapore in 2006 after livi...
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With over 170 years of history in perfecting the art of sake-making, Kirinzan Shuzo is one of the largest breweries in the Niigata prefecture. President Shuntaro Saito, the seventh-generation owner of...
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“French and Japanese cuisine have a lot in common, especially when it comes to seasonal ingredients. For instance, mushroom season happens at the same time in Japan and France. Both cultures are also ...
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“As a nature lover, the sights that greeted me at every turn in Sado left me at once awestruck and humbled. Suffice it so say, the highlight of my trip was the day of nature sight-seeing in Osado, the...
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With its conspicuous reddish-purple skin, it is impossible to miss satsumaimo (Japanese sweet potato) when you see it. But what truly sets it apart from the American sweet potato is what lies beneath ...
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Food artist Takayo Kiyota, better known as Tama-chan, has taken the unassuming Makizushi to breathtaking new heights with her avant-garde designs. Following the launch of her first book “Smiling Sushi...
