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By Elli Sekine “Hitachino Nest Beer”, known by its red owl logo, is gaining popularity in the US. The number of fans of this premium craft beer is gro...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
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By Kosuke Kuji In last issue's column, we mentioned: "On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certi...
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By Aya Ota Yakiniku Futago” of Osaka is a restaurant chain which has so far developed about 50 restaurants in the Tokyo metropolitan area and overseas...
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By Keiko Fukuda It was about 6 years ago when I first noticed the store sign, “Koshiji” in the corner of a mall in Torrance in the outskirts of Los An...
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By Eri Shimizu / Editing Elli Sekine Mr. Yoshimori Tomé, the owner of a long-lasting sushi restaurant called “Sushi Ran”, who established the base of ...
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By Yuji Matsumoto It’s simple to state that sake is a beverage of taste, selected and consumed according to individual preferences. However, “deliciou...
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By Kosuke Kuji On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certification of “Kosher” to certify that th...
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By Aya Ota There is a restaurant in a corner of the East Village, which is so quietly stands with no sign, and you might pass without noticing. Once y...
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By Keiko Fukuda The Great East Japan earthquake which occurred in March of 2011 brought a huge damage to the area between North Kanto to Tohoku. The w...
