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Highlighting JAPAN

November 2016

The World of Japanese Cuisine

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PRIME MINISTER'S DIARY
- Japan-Philippines Summit Meeting
- Japan-Jordan Summit Meeting

COVER STORY
The World of Japanese Cuisine

FEATURES

An Introduction to Japanese Cuisine

We asked Yoshiki Tsuji, president of Tsujicho Group, which has trained chefs in a wide variety of cuisines, about the special features of Japanese culinary culture and the internationalization of Japanese cuisine.

Starting with Stock

Whether it be miso soup in the morning, a bowl of ramen at lunch or a multi-course kaiseki ryori dinner at night, good Japanese food is typically defined by its stock, its lovingly prepared dashi.

Edo Banqueting Reborn

Tezen Museum in Shimane Prefecture showcases the haute cuisine of Edo times.

Meet You at Andy's!

Shin Hinomoto in Yurakucho is widely recognized as one of Tokyo's finest izakaya.

Open Orchards

The apple farmers of Aomori Prefecture are extending their branches to markets in Asia.

Everyone's Cup of Tea

Tea lovers from around the world are buying in to Kyoto Obubu Tea Farms.

Have a Break

Introducing two of the most sought-after snacks of Japan

A Cut Above

Japanese kitchen knives are the blades of choice for many chefs around the world

SERIES

SCIENCE & TECHNOLOGY
Fresh Fish for Faraway Places

Physiology professor Kenji Kugino has developed a novel method for transporting live fish over long distances.

HOME AWAY FROM HOME
Fancy a Ramen?

Meet Brian MacDuckston.

INNOVATIVE ARTISTS
Wine Redefined

Bestselling Japanese manga series The Drops of God has captured the imagination of wine lovers around the world.

TRADITIONAL CRAFTS
The Ultimate Chopsticks

Wakasa in Fukui Prefecture is the home of Wakasa-nuri-bashi chopsticks production. Only a few craftsmen in the district however still make the chopsticks entirely by hand.

JAPAN HERITAGE
The Pursuit of Porcelain

Over the last 400 years, potters in northwestern Kyushu have produced some of the world's finest porcelain.