Japan Navigator

This book is like the cup of instant noodles on its front cover: light, easy to digest, but a bit lacking in nourishment. Probably I felt so because I came to it with the wrong expectation. Interested in books about Japanese food, I was hoping to learn more about instant ramen and its inventor, Momofuku [...]

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“Tofu (”bean curd”) is one of the most protean of all foods,” says Donald Richie (in A Taste of Japan). You can do more things with it than with any other food and its delicate taste serves as a base for thousands of other flavors. Soy protein is of the highest quality, equal to that [...]

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The Japan Times writes about a new trend in the sake world, organic sake.
Sake has been reinventing itself in many ways these last years so there is a lot of excellent sake on the market.
The main thing to watch out for when buying sake is that you don’t buy the ordinary sake (“futsushu”) with [...]

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