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By Yuji Matsumoto In this issue, I’d like to report on a secret to enhance pairing of Japanese cuisine with sake. First, please have three brands of J...
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By Kosuke Kuji After about 10 years of research and development, Iwate Prefecture announced their new Iwate prefecture original sake brewing suitable ...
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By Aya Ota In the Williamsburg district of Brooklyn, stylish and innovative stores are appearing one after another, and you find something new every t...
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By Keiko Fukuda In Culver City which is located between the city of Los Angeles and Santa Monica, hot restaurants keep popping up one after another in...
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By Elli Sekine They say that there are about 1,000 Japanese restaurants in the bay area. It seems very likely, but didn’t really exist was okonomiyaki...
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By Yuji Matsumoto American customers who come to Japanese restaurants anticipate enjoying cuisine and beverages not available in general American rest...
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By Kosuke Kuji Japanese liquor has been a culture which is unique to Japan since the ancient times. It exists only in Japan, and people started to cal...
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By Aya Ota In NoHo district of Manhattan, there is a restaurant that stands hidden like a hideout. Once you step into the place, a nostalgic and warm ...
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By Keiko Fukuda Jidaiya Ramen Dining in Gardena will have its fifth anniversary of the grand opening in April of this year. This is a very popular pla...
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By Elli Sekine In November of last year, a new style of “wafu” (Japanese) ramen appeared in San Francisco’s Japan Town which is known for the area as ...
