Highlighting JAPAN

What is it about Japanese food that so appeals to people overseas? In this month's feature we seek to answer that question, beginning with a visit to the Tokyo Sushi Academy, which attracts budding sushi chefs from around the world.

Yoshihiro Murata, chef and owner of Michelin three-star restaurant Kikunoi in Kyoto and director of the NPO Japanese Culinary Academy, answers our questions.

Three Japanese chefs brought the flavors of Japan's Tohoku region to the World Economic Forum in Davos, Switzerland in January. What was their approach to this year's Japan Night?

The varied tastes of ordinary Japanese people may best be observed at lunchtime...

Measuring equipment manufacturer Tanita has brought its innovative on-site cafeteria to the wider health-conscious Japanese public with the opening of the Marunouchi Tanita Shokudo restaurant in Tokyo.

A survey of foreign readers of the Highlighting JAPAN website revealed a clear winner of the title of "Favorite Japanese Food." We list your Top Ten.

Yoshikazu Kojima, director of the Export Promotion Division of MAFF, comments on the expanding exports of Japanese food and agriculture, forestry and fishery products.