The ridges in a suribachi, a Japanese mortar, help crush ingredients without bruising them, keep ingredients i…

My early years in Japan were flooded with hatsu taiken (first-time experiences), especially at table. Among th…

The Japanese have consumed a variety of citrus for millennia; enjoying both the juice and peels of the fruit. …

Watermelons are ancient — 4000-year-old wall art in Egyptian tombs include images of elongated, green-st…

Japanese green tea connoisseurs keenly await the arrival of shin cha (new tea) at market early in May. Althoug…

Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: Kogomi&n…

by Elizabeth Andoh Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE…

Every food culture is challenged to find ways of transforming unpalatable, indigestible foods into nourishing,…

While growing up in New York, I took lessons at The Art Student’s League on Saturday mornings. After cla…

In Japan, masks ( and prayer!) have been the preferred mode of protection from sickness, allergies, colds and …