The Healthy Diversity of Japanese Food
Professor Ryoji Hamamoto of the Tsuji Culinary Institute outlines the history and health benefits of Japanese food at a special event in New York.
Michelin-Starred Chef on Taste of Japan in NY
Michelin-starred Chef David Bouley demonstrates original dishes created with Japanese ingredients: Health-themed Presentation on Diversity of Japanese Food Products.
Just a Spoonful of 'Koji'
'Koji' has been used in Japan for more than 1,000 years, and has recently been in the limelight for its wonderful healthful and beautifying properties.