Tim Anderson’s new book, Hokkaido, is inspired by Japan’s northernmost prefecture, where Western influences and Indigenous ...

From Asia to Europe, Africa, US and Canada, a food writer toured the kitchens of Buddhist and Catholic monasteries, a ...

Asoul Ramen offers an authentic Japanese dining experience in a unique, modern setting. It specializes in traditional ramen, rice bowls, sushi and house-made ice cream. Diners can enjoy a vibrant ...

In 1944, a year before the Pacific War ended, civilians on the home front suffered from severe food shortages as the fighting ...

Tonkatsu, a fried pork cutlet, came from French chefs cooking in the imperial court after Japan opened to the West during the Meiji period of the late 1800s. And curry arrived when the English ...

Containing just two simple recipes among its pages, it’s hard to call “A Very Asian Guide to Japanese Food” a cookbook in the traditional sense of the word. One recipe is for Japan’s ...

“Butter on rice was such a thing,” says Sakai, 69, the first American-born child of her Japanese parents. “My mother grew up post-war, and there was hunger. Coming to America from ...

Once thought of as a byproduct of collard greens, brothy, complex potlikker takes on new life as a wonderful base for a ...

This edition delves into Japan’s latest labelling regulation updates, Sankyo Foods’ expansion into Southeast Asia, the ...