Features (articles)

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My latest article in the Japan Times is about the history of corn (maize) in Japan, and includes a recipe for chilled corn soup that's really easy to make.

Filed under:  summer writing elsewhere food history japantimes

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Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?

Filed under:  japanese ingredients washoku writing elsewhere japan times

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The life of a remarkable man, who used his wealth to help people in many meaningful ways.

Filed under:  japan earthquake japanese culture history
IMG: Lining up for ramen (lamen) in Paris.

There's an article in Food and Wine called 7 Reasons Why Tokyo Is the New Paris, and a post that follows up on that on the Wall Street Journal's Japan RealTime blog titled Paris vs. Tokyo: Which Has Better Food and Drink?. As a Tokyo native who currently lives in France (although not in Paris), I thought I have some qualifications for adding my 2 cents on the subject. While the focus of both articles is on which city is "better" for an American tourist who is interested in food to visit, I'll like to expand on that a bit.

Filed under:  food travel france japan travel

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A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.

Filed under:  japanese spring ingredients writing elsewhere japan times

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Sticky slimy smelly goodness - and it's good for you too.

Filed under:  natto writing elsewhere japan times personal

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

Filed under:  essays chefs favorites japan personal

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