Highlighting Japan
Boil Eggs by the Sidewalk in this Onsen Town
With 30 distinct hot springs and 13 public onsen, Nozawa Onsen has been renowned for its hot springs since the Edo period.
Meet the Director of the Cup Noodles Museum
Yukitaka Tsutsui explains the philosophy behind Yokohama's Cup Noodles Museum, where kids can get hands-on with their food.
Innovating Organic Recipes on the Farm
Nancy Singleton Hachisu's first book, Japanese Farm Food, sold over 30,000 copies, leading to a regular spot on a national variety show.
This Flash-frozen Food Thaws Like it's Fresh
CAS technology maintains the structural integrity of frozen organic matter to preserve the freshness, texture and flavor of food—with possible applications in medicine and science as well.
An Interview With the Founder of Japan-Guide
Now with over 1,000 pages dedicated to showcasing Japan, Stefan Schauwecker started japan-guide.com as a hobby after befriending Japanese classmates at an English school in Vancouver, Canada.
IT Brings Big Business to Island Town
A small town in Tokushima has been gaining attention for its ability to get firms to open satellite offices as part of the Tokushima Village Restoration Project.
The Tech of Smartphone Iris Authentification
Fujitsu's miniature infrared LED and camera unlock your phone in roughly six-tenths of a second.
Prosthetic Parts Enable Real Healing
Yukako Fukushima is the creator of cosmetic prostheses with wrinkles, veins and even fingerprints so lifelike they’re virtually indistinguishable from the real thing.
Two-Star French Chef Uses Japanese Ingredients
At Cuisine[s] Michel Troisgros in Shinjuku, executive chef Guillaume Bracaval is passionate about the quality of everything in his kitchen.
7 Fishy Things About Japanese Fish
Why would a fish's name change? What dish is made of sea urchin gonads? And how many herring eggs would you want to eat at New Year's?
Tsukiji: The Market That Stocks Japan's Pantry
This market is the main reason people in Japan take it for granted fresh fish will always be on the table.
This Magazine Will Mail You Seaweed
Tohoku food producers are communicating with consumers through a magazine accompanied by agricultural produce—and the concept is spreading throughout the country.
Get Some Red Bean On Your Ice
Ujikintoki is a cool and refreshing dessert that's usually enjoyed during the summer season.
