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By Keiko Fukuda The words, Sushi, Tempura, Yakitori, Ramen, and Udon are already recognized without being translated into English, and now a new Japan...
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By Eri Shimizu In the Mission District where many restaurants loved by gourmet eaters gather, an authentic omakase-style Edomae sushi restaurant, “Sas...
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By Yuji Matsumoto While sake is renown as an alcoholic beverage unique to Japan, there is very little recognition of shochu among American consumers. ...
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By Kosuke Kuji For Kosher certification, we start by having the Rabbi, leader of Judaism religion, observe the raw materials and manufacturing process...
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By Aya Ota It 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 fi...
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By Keiko Fukuda There is a restaurant in Torrance that has gained popularity quickly in the past few years for its vivid ambiance, in which you enjoy ...
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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...
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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 varie...
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By Kosuke Kuji I think there are very few people that know how the kosher certification is done. Kosher mark means "the food is sanitary", "manufactur...
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by Aya Ota In the East Village, a vibrant town of condensation of diverse ethnic groups and cultures, you first climb a set of stairs to an izakaya, g...
