Home > Highlighting JAPAN > Highlighting JAPAN November 2016
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.
PDF(118KB) | HTML English | Japanese
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.
PDF(418KB) | HTML English | Japanese
Tezen Museum in Shimane Prefecture showcases the haute cuisine of Edo times.
PDF(327KB) | HTML English | Japanese
Shin Hinomoto in Yurakucho is widely recognized as one of Tokyo's finest izakaya.
PDF(517KB) | HTML English | Japanese
The apple farmers of Aomori Prefecture are extending their branches to markets in Asia.
PDF(401KB) | HTML English | Japanese
Tea lovers from around the world are buying in to Kyoto Obubu Tea Farms.
PDF(911KB) | HTML English | Japanese
Introducing two of the most sought-after snacks of Japan
PDF(288KB) | HTML English | Japanese
Japanese kitchen knives are the blades of choice for many chefs around the world
PDF(220KB) | HTML English | Japanese
Physiology professor Kenji Kugino has developed a novel method for transporting live fish over long distances.
PDF(283KB) | HTML English | Chinese | Japanese
Meet Brian MacDuckston.
PDF(265KB) | HTML English | Chinese | Japanese
Bestselling Japanese manga series The Drops of God has captured the imagination of wine lovers around the world.
PDF(389KB) | HTML English | Chinese | Japanese
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.
PDF(374KB) | HTML English | Chinese | Japanese
Over the last 400 years, potters in northwestern Kyushu have produced some of the world's finest porcelain.
PDF(370KB) | HTML English | Chinese | Japanese
© 2009 Cabinet Office, Government of Japan