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By Keiko Fukuda “I have a recent favorite ramen restaurant. You can have sushi with fresh ingredients there too,” said a friend of mine. It is Ramen S...
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By Elli Sekine / Eri Shimizu New Japanese cuisine projects have been more and more diversified each year, and the trend of the sushi business of the l...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
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By Kosuke Kuji Nanbu Bijin Tokubetsu Junmai uses Iwate prefecture original sake rice “Ginotome” produced by Ninohe city, Iwate. This “Ginotome” was de...
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By Aya Ota “I need to spread the practice of Japanese Tea Ceremony in New York!” Soheki Mori, tea master, thought intuitively when she visited New Yor...
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By Keiko Fukuda I still remember that I almost always ended up choosing “Koto” near the airport for the place to have lunch when I was in Orange Count...
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By Elli Sekine The ramen boom of San Francisco sees no end in sight, and continues to enchant local ramen fans. During the past 10-year history of thi...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Kosuke Kuji At this year’s International Wine Challenge (IWC) 2017, “Nanbu Bijin Tokubetsu Junmai” is honored to win the “Champion Sake” title!! F...
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By Aya Ota ICHIRAN” is a natural tonkotsu ramen specialty restaurant chain. Their headquarters are in Hakata, in the Fukuoka Prefecture, and has devel...
