Shodoshima | Kagawa
A small island with gorgeous environs and an astonishingly productive history, Shodoshima is as worthy of interest as its neighboring art islands.
Asahiyaki | Kyoto
Four centuries of continuity is remarkable enough. But, while sheer longevity is undoubtedly noteworthy, Asahiyaki, or Asahi ware, stands out from traditional Japanese ceramics in other ways.
Food Focus Vol.4
Of all the things to be admired about Japanese culture, food is an area of playful experimentation and audacious creativity. So wherever you land in Japan, it’s best to prepare your palette and arrive with an appetite.
Food Focus Vol.3
Udon stands shoulder to shoulder with ramen and soba to form the “big three” in the world of Japanese noodles and is the heftiest of the group. But not all udon is the same. Depending on the region, udon noodles can vary in thickness. Its taste can also vary due to regional differences in dashi soup stock.
Food Focus Vol.2
Within Japan, discriminating palettes know where to find the best of the best sushi. And no, it is not in Tokyo’s legendary Tsukiji fish market, along Kyoto’s Kamo River, or somewhere in an Osaka backstreet (a city rightfully nicknamed “Japan’s kitchen” for its food obsession).
Food Focus Vol.1
The sandwich is a ubiquitous category of Western food. They are everywhere, can contain practically anything, and can be eaten anytime. The Japanese adopted the sandwich, took everything they loved about it, and made it theirs.
