Articles

People

Meet TOMOKA NISHIBE

TOMOKA NISHIBE - owner of Farm Inn Portulaca Nishibe. How did you get involved with green tourism? The central government encouraged residents to work on green tourism projects some 20 years ago...

Seasons

Stay cool for the SUMMER

Summers in Japan have always been about matsuri (festivals) and hanabi (fireworks), with exuberant dance processions and, literally, “flower-fire” (fireworks) displays. But with the soaring temperatur...

Features

Enchanting Ehime

It may not be as well known outside of Japan compared to its big-city cousins like Osaka and Tokyo. But the beauty of Ehime Prefecture is increasingly attracting fans who make their way off the beaten...

Chefs Interview

A New Approach

Börn Frantzén’s originalrestaurant, the three-Michelin-starred Frantzèn in Stockholm, serves French-Nordic cuisine with a Japanese touch. At Zén, which Björn opened in Bukit Pasoh in 2018, we exude th...

People

Going regional with Japanese flavo...

"To remain competitive in this ever-changing market, it is important to keep up-to-date with the latest F&B trends and understand the changing needs of our customers. This has become easier to do beca...

Features

Unique udon for every season

The udon is to Japanese cuisine what spaghetti is to Italian gastronomy—a homely staple produced in the easiest of fashions and which can be eaten in a variety of ways, with a smorgasbord of accompany...

People

A taste of Japan

"In 2007, I tried yakiniku (Japanese charcoal grill cuisine) for the first time in Tokyo and loved it. Prior to that, I had been operating Thai and Western restaurants and thought about having a Japan...

Recipes

Cabbage in every way

You may not know it but Japanese cabbage comes in many varieties: spring, summer (found in cooler climates like Hokkaido) and winter. Today, I am sharing more on spring cabbage, which is softer and fl...