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By Kosuke Kuji In the previous column, we introduced the background that led to the Ginjo sake-sampling event held at the United Nations (UN). To hold...
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By Keiko Fukuda “When parents are busy, they are not able to cook meals that require time and effort for children. It may be alright to feed children ...
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By Keiko Fukuda The number of ramen restaurants have reached the point of saturation not only in Los Angeles, but also in San Francisco, and New York....
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By Aya Ota In the Flatiron District, there is a restaurant known as a modern and sophisticated space where you can enjoy superbly creative washoku and...
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By Keiko Fukuda There is a restaurant on the first floor of a modern building that stands out facing Melrose Avenue. It is UMEDA, run by Mr. Takuya Um...
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By Aya Ota “WOKUNI”, an innovative restaurant which offers fresh seafood cultivated directly from their own self-operated aqua-farm in Nagasaki, appea...
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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 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...
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By Yuji Matsumoto While I’ve written repeatedly in the past about the lack of marketing efforts in branding Japanese sake bottles, it’s very disappoin...
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By Aya Ota ICHIRAN” is a natural tonkotsu ramen specialty restaurant chain. Their headquarters are in Hakata, in the Fukuoka Prefecture, and has devel...
