By YUKA KANEMOTO/ Staff Writer
January 28, 2020 at 16:10 JST
Shinsuke Ishii, chef at Sincere restaurant in Tokyo’s Shibuya Ward, tells diners about the sustainability of the tuna he serves. (Yuka Kanemoto)
When chef Shinsuke Ishii came out of the kitchen to talk to a table of diners, he didn't ask if the tuna with celery roots satisfied their taste buds. [Read More]
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.
A peek through the music industry’s curtain at the producers who harnessed social media to help their idols go global.
Cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.
A series based on diplomatic documents declassified by Japan’s Foreign Ministry
A series about Japanese-Americans and their memories of World War II
