Authentic Japanese food and culture in the heart of Kentucky? You bet. And it all began when Toyota announced plans to open its first American plant in Georgetown in 1985.
At her LA restaurant, Nakayama reimagines the Japanese tradition of kaiseki, a multicourse meal emphasizing local, seasonal ingredients in harmony with nature. She's one of its few female masters.
In the remote mountains of the Japanese island of Shikoku, an old woman makes soba noodles by hand from locally grown buckwheat. It's ancient technique that is adapting to modern times.
Why Ohio? Thanks to a nearby Honda plant, Columbus is full of bakeries, highly-regarded restaurants, markets and other retailers specializing in Japanese food, ingredients and wares.
In a new book, an NYU scholar explores how immigrants shape the American palate. He says it's time to ditch the phrase "ethnic food" — which lumps all nonwhite people and their cuisines together.
Intricately crafted replicas of all sorts of dishes and drink — cakes, sushi and even beer — are ubiquitous window displays in Japan. A new book visually explores the culture of Nearly Eternal food.
In a world of Big Mac sushi and Cajun rolls, Japan is launching a new program to certify the 89,000 Japanese restaurants outside the country that uphold traditional washoku cuisine values.
Many sumo wrestlers adhere to a rigid diet centered around a traditional Japanese dish called chanko-nabe. Champions say they count on the stew's balanced nutrition paired with lots of rice to win.
The ritual drinking of this ancient beverage — often thought of as the epitome of Japanese restraint and formality — has long been entwined with issues of power and national identity.
