Feature Story

The charm of Japanese tea: enjoying the culture passed down and its wide range of uses

Japan’s delicious fruits of the sea, red sea bream and yellowtail, now adorn dinner tables around the world

From the daily dinner table to traditional cuisine, at the center of the Japanese meal: "Rice"

A reinterpretation of charcoal-grilling discovered by Argentinian chef fascinated by Kaiseki cuisine and the Japanese sentiment with Spanish influences

Bread made by 100% vegan Boulangerie, from rice flour produced in Japan

Savor in London, the much talked about and exceptional “WAGYU SANDO”

Authentic Kaiseki course cuisine restaurant “Roketsu” has opened in London, brought by chef of Kyoto cuisine, Mr. Daisuke Hayashi

Reinterpreting Japanese customs in French cuisine, and transforming ingredients produced in Japan into surprising flavors

Learning the philosophy of “Washoku” that is close to nature, and seeking the possibilities of Japan-grown ingredients