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Articles
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As the first place in Japan to receive foreign influences, Nagasaki does indeed live up to its name as a melting pot of different cultures. For one, it is home to a museum exhibiting items demonstrati...
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Located 45 kilometres off the coast of Niigata prefecture, in the Chubu region of Japan, Sado Island is the sixth largest island in the country. It consists of two parallel mountain ranges – the Osado...
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Autumn is commonly known in Japan as 食欲の秋 (shokuyoku no aki), which means the “season of eating”. That alone is reason enough to pay Japan a visit during the fall months! Autumn is the season of harve...
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Japanese vinegar is one of the five key ingredients used in Japanese cooking, and can be made from fermented rice or mixed grains. Mixed grain vinegar is usually made from corn, wheat, and other assor...
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When it comes to baking, the Japanese do give the Westerners a run for their money. Think delicate cakes, crusty breads and pillowy soft buns made with equal doses of love and precision. “Wayo-...
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Lena Sim, founder and CEO of Ministry of Food is a true survivor. Abandoned by her parents as a baby, she grew up poor but that didn’t deter her. After leaving her first job, Lena traveled to Japan wh...
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Sekisui Ceramic Produced using mumyoi (the name of the red soil derived from gold mine shafts), the pottery, known as mumyoi-yaki, is a craft that is not only unique to Sado but also produced by the ...
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Steeped in centuries-old tradition, Sado is quite the mix bag of cultural identities that makes the island so fascinating. Join us as we travel back in time to experience the birth of Sado’s historica...
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Ikagoro What started as a common fisherman’s dish, ikagoro – squid fried with miso paste, butter, spices and goro (intestine of the squid) – has now become one of Sado’s specialties. It is available ...
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Surrounded by the Sea of Japan and enveloped in lush green foliage, Sado Island is a treasure trove of all-year-round culinary delights. Here, we take a look at some of the finest local produce....
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With access to quality rice, water and generations of know-how it’s no wonder that Shindo brewery has made a name for itself in Japan and around the world. We speak to master brewer and director Masan...
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When it comes to Japanese cuisine, one taste that is prevalent in most dishes is sweetness. In spite of that, the Japanese aren’t traditionally known to have a sweet tooth. Here, we explore the fascin...
