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 …

The Portuguese missionaries and merchants who came to Japan late in the 16th century arrived by way of souther…

The word DOMBURI refers to both the deep ceramic dish and the food served in it. Typically a generous portion …

TSUYU (literally, “plum rain”) arrives in Japan every year as spring turns to summer. Weather is n…