By Aya OtaIn Korean Town, where the lights are illuminated 24 hours a day, people are walking around all day long, and there are so many Korean restaurants, there is a Japanese restaurant in a corner, for which people always wait in line. This is “Izakaya Mew”. Customers start coming in as soon as t...

By Keiko FukudaThe words, Sushi, Tempura, Yakitori, Ramen, and Udon are already recognized without being translated into English, and now a new Japanese food term is about to be added to such recognition by Americans in the areas where it is served. The new word is “Sutadon”. It is an abbreviation o...

By Eri ShimizuIn the Mission District where many restaurants loved by gourmet eaters gather, an authentic omakase-style Edomae sushi restaurant, “Sasaki”, to which many such foodies give attention, opened toward the end of last year. This restaurant that is located on Harrison Street, just off the c...

By Yuji MatsumotoWhile sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. Because there is little information on the difference between the Korean Soju and traditional Japanese shochu, consumers are confused. This is a unique...

By Kosuke Kuji For Kosher certification, we start by having the Rabbi, leader of Judaism religion, observe the raw materials and manufacturing process...

By Aya OtaIt has been long believed that bringing the Japanese way of business as is to the US would not lead to success. It has to be modified to fit the tastes and habits of local customers. Lately in the New York area, although authentic Japanese taste in general has settled in and well accepted ...

By Keiko FukudaThere is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy fresh seafood and meat dishes. It is “Izakaya Hachi”. Another Hachi restaurant also opened in Costa Mesa in Orange County a year ago. They opened their...

by Eri Shimizu　Editing: Elli Sekine Lately, the Mission District is gathering a lot of attention as a typical fashionable back street of San Francisco...

One appeal of Japanese sake is the wide range of temperatures for consumption. By changing the temperature, the flavor of the same brand of sake varies greatly, interestingly enough, along with its compatibility with various dishes, making sake enjoyable year-round. In the fall, the flavors of dishe...

By Kosuke KujiI think there are very few people that know how the kosher certification is done. Kosher mark means "the food is sanitary", "manufacturi...