Feature Story

Focus

Update 22/11/2021

The pride of Japan, Wagyu beef with its concentrated savoriness, delights the world

Update 07/10/2021

The diversity of Japanese citrus fruits, in season from fall to spring

Update 18/07/2021

The condiment “miso” is the result of fermentation and is a traditional food of Japan brimming with savoriness

Trend

Update 30/09/2021

In NY, traditional Japanese fermented foods are garnering increased attention, and “fermentation” is a trending keyword for food

Update 07/02/2019

Everyone's Sanraku

Update 07/02/2019

Kaiseki-style sushi restaurant in the financial district in the heart of San Francisco

People

Update 27/09/2021

A new future for Japanese ingredients, inspired by primitive cooking methods

Update 26/07/2021

Ingredients grown in Japan and created by each abundant season, with a handful of love mixed in

Update 01/12/2016

Close Up Chef Noka Masahiko

Profile:2005～ Head Chef of Japanese restaurant Sagano at New World Millenium Hong Kong Hotel (aka. Hotel Nikko Hong Kong)