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By Elli Sekine “AEDAN”’ tent shop in the Saturday Farmer’s Market held in the very popular Ferry Building in San Francisco, which sells fermented food...
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By Yuji Matsumoto Many of those involved in sake tend to prefer to use vague and mysterious expressions. It seems as if they dislike saying anything d...
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By Kosuke Kuji At the “Kura Master – Le Grand Concours de Sake Japonais de Paris 2017” this year that was held in France for the 1st time, we are exci...
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By Aya Ota Washington DC is the nation’s capital, and the center of international politics. In such a city where top-ranked people from all over the w...
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By Keiko Fukuda “I have a recent favorite ramen restaurant. You can have sushi with fresh ingredients there too,” said a friend of mine. It is Ramen S...
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By Elli Sekine / Eri Shimizu New Japanese cuisine projects have been more and more diversified each year, and the trend of the sushi business of the l...
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By Yuji Matsumoto Recently in the U.S., wine discount stores like BevMo and Total Wine and More, etc., are prosperous. Also, rural areas have local la...
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By Kosuke Kuji Nanbu Bijin Tokubetsu Junmai uses Iwate prefecture original sake rice “Ginotome” produced by Ninohe city, Iwate. This “Ginotome” was de...
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By Aya Ota “I need to spread the practice of Japanese Tea Ceremony in New York!” Soheki Mori, tea master, thought intuitively when she visited New Yor...
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By Keiko Fukuda I still remember that I almost always ended up choosing “Koto” near the airport for the place to have lunch when I was in Orange Count...
