THE ASAHI SHIMBUN
July 10, 2020 at 08:00 JST
Customers are asked to use an individual bottle of sauce to pour directly over the “kushikatsu” at Daruma restaurant in Osaka’s Dotonbori district on May 19. (Itsuki Soeda)
The novel coronavirus pandemic has halted some long-established dining practices, raising concerns that Japanese food culture now faces a crisis. [Read More]
Stories about memories of cherry blossoms solicited from readers
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 on the death of a Japanese woman that sparked a debate about criminal justice policy in the United States
A series about Japanese-Americans and their memories of World War II
Here is a collection of first-hand accounts by “hibakusha” atomic bomb survivors.