In this book, Michelin-starred chef Hisao Nakahigashi reflects on his childhood memories, his philosophy of co…

An exhibition celebrates the diverse techniques that elevate paper to an art form, from origami to sculpture a…

I am writing this to you just after New Year’s Day from my home in Kyoto. Exactly one year ago today, I felt t…

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

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

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

When I’m asked about my interest in craftsmanship, especially that of Japan, I explain that at its core is the…

June Online meeting with our Craft Leaders Group (winners from our contests so far) to update new programs and…

The Japanese speak of aki no mikaku (autumnal eating pleasures). Of the many foods placed in that category, a …

The Japanese have long believed that foods beginning with the syllable “U” (written” う in hiragana), have spec…