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By Kosuke Kuji Arriving in Los Angeles, I took in the clear blue sky, dry air, and strong sunlight, a truly California-like weather. Before coming to ...
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By Elli Sekine Data for Japan’s convenience stores say that 6 billion onigiris (rice balls) are sold each year. A major convenience store chain, Seven...
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By Yuji Matsumoto Japanese sake is still a largely unfamiliar beverage to American consumers. Ninety percent of sake is consumed in restaurants, indic...
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By Aya Ota Only after a year since they opened “MIFUNE New York” and “sushi AMANE” at the same time in the Midtown East area, Tokyo Restaurants Factor...
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By Keiko Fukuda A takoyaki food truck first appeared in the Los Angeles area a few years ago. Back then, Okonomiyaki restaurants had already existed, ...
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By Kosuke Kuji I’m a firm believer that brewing delicious sake worldwide will lead to more consumers enjoying Japanese sake. To accomplish this, we mu...
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By Kosuke Kuji I felt for a long time that for Japanese sake to become fully established worldwide, sake must be further refined at the product level ...
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By Elli Sekine In June of this year, the very first long-awaited teuchi (handmade) soba specialty store has opened in Oakland, which is located across...
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By Yuji Matsumoto In the past twenty years, Japanese beer, sake and shochu sales have expanded according to the increasing number of Japanese restaura...
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By Aya Ota “DokoDemo”, a restaurant which develops and serves everyday casual dishes that are so familiar to Japanese people such as yakisoba, okonomi...
