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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...
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by Keiko Fukuda Japanese food fans in the South Bay area are talking a lot about having lunch at Wadatsumi lately. I visited Wadatsumi in May, shortly...
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By Elli Sekine “Hitachino Nest Beer”, known by its red owl logo, is gaining popularity in the US. The number of fans of this premium craft beer is gro...
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By Yuji Matsumoto Recently, I’m often asked from Americans, “Wine is often used for cooking, can you also use Japanese sake?” Japanese sake is great f...
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By Kosuke Kuji In last issue's column, we mentioned: "On April 17th 2013, by a certification body called Chabad of Japan, Nanbu Bijin received a certi...
